Tender shredded chicken and cheese rolled into earthy blue corn tortillas, then smothered in a rich, smoky New Mexican red chile sauce. A classic Southwestern comfort dish that's surprisingly easy to make at home.
Prep25 min
Cook25 min
Servings4
Serving size: 2 enchiladas
836cal
38gprotein
84gcarbs
40g
Ingredients
3 cup cooked chicken breast (shredded, from about 1.5 lbs raw chicken)
8 piece blue corn tortillas (6-inch size)
28 oz red enchilada sauce (New Mexican style preferred)
1.5 cup monterey jack cheese (shredded)
0.5 cup cheddar cheese (shredded)
1 piece yellow onion (medium, finely chopped)
2 clove garlic (minced)
3 tbsp avocado oil (divided, or other high-smoke point oil)
Slow-simmered pinto beans cooked with a savory ham hock until incredibly tender and flavorful. This Southern classic is pure comfort food, perfect with cornbread for a hearty, satisfying meal.
A vibrant Southwestern classic, this dish features tender zucchini and yellow squash sautéed with sweet corn, mild green chiles, and melted cheese. It's a quick, flavorful side or a light vegetarian main.
About Blue Corn Chicken Enchiladas, Pinto Beans and Calabacitas
Soul-satisfying, fiber-rich blue corn enchiladas with chicken – perfectly spiced homestyle dinner!
This southwest dish is perfect for dinner. With 2154.78 calories and 126.72g of protein per serving, it's a nutritious choice for your meal plan.
fat
ground cumin
0.5 tsp chili powder (Ancho or a standard blend)
0.5 tsp mexican oregano (dried)
0.75 tsp salt (or to taste)
0.25 tsp black pepper (freshly ground)
0.25 cup cilantro (fresh, chopped for garnish)
0.5 cup sour cream (for serving)
2 tbsp cotija cheese (crumbled, for garnish (optional))
Instructions
1
Preheat oven to 375°F (190°C). Lightly oil a 9x13 inch baking dish. In a small bowl, combine the ground cumin, chili powder, Mexican oregano, salt, and pepper. Set aside.
2
In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the chopped yellow onion and cook for 5-6 minutes, until softened and translucent. Add the minced garlic and cook for another minute until fragrant.
3
Transfer the cooked onion and garlic to a large mixing bowl. Add the shredded chicken, 1 cup of the Monterey Jack cheese, and the prepared spice blend. Mix thoroughly until everything is well combined. This is your enchilada filling.
4
Pour the enchilada sauce into a wide, shallow bowl. In the same skillet used for the onions, heat the remaining 2 tablespoons of oil over medium-high heat. Once shimmering, use tongs to dip each tortilla into the hot oil for 10-15 seconds per side. This makes them pliable and enhances their flavor. Immediately after frying, dip the hot tortilla into the enchilada sauce, coating both sides. Place the coated tortillas on a clean plate.
5
Spread about 1/2 cup of the remaining enchilada sauce evenly over the bottom of your prepared baking dish. Working one at a time, take a sauce-coated tortilla, fill it with about 1/3 cup of the chicken mixture, and roll it up snugly. Place it seam-side down in the baking dish. Repeat with all tortillas, arranging them tightly in a single layer.
6
Pour the rest of the enchilada sauce over the rolled tortillas, ensuring they are completely covered. In a small bowl, toss together the remaining 1/2 cup of Monterey Jack and the 1/2 cup of cheddar cheese. Sprinkle this cheese blend evenly over the top.
7
Bake uncovered for 20-25 minutes, or until the sauce is bubbling and the cheese is fully melted and slightly browned at the edges. Let the enchiladas rest for 5-10 minutes before serving. This allows them to set and makes serving easier.
8
Garnish with fresh chopped cilantro and crumbled cotija cheese (if using). Serve immediately with a dollop of sour cream on the side.
4
Serving size: 1.5 cups
1031cal
76gprotein
79gcarbs
46gfat
Ingredients
1 lb Dried Pinto Beans (Picked over and rinsed)
1 pcs Smoked Ham Hock (About 1 lb)
2 tbsp Olive Oil
1 pcs Onion (Large, chopped)
4 cloves Garlic (Minced)
6 cup Chicken Broth (Low-sodium recommended)
2 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Dried Oregano
1 pcs Bay Leaf
1.5 tsp Salt (Adjust to taste)
0.5 tsp Black Pepper (Freshly ground)
Instructions
1
Soak the Beans
Place the rinsed pinto beans in a large pot or bowl.
Cover with cold water by at least 3 inches.
Let them soak for 8 hours or overnight. This ensures even cooking and better texture.
After soaking, drain the beans completely and rinse them well.
2
Sauté Aromatics
Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
3
Simmer the Beans until Tender
Add the drained beans, ham hock, chicken broth, chili powder, cumin, oregano, and bay leaf to the pot.
Stir to combine, ensuring the ham hock is mostly submerged.
Heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
Add the chopped onion and cook, stirring occasionally, until it softens and becomes translucent, about 4-5 minutes.
Add the minced garlic, cumin powder, and dried oregano. Sauté for 1 minute more until the spices are fragrant.
2
Cook Squash and Corn
Add the diced zucchini and yellow squash to the skillet. Season with salt and black pepper.
Cook, stirring frequently, for 6-8 minutes, until the squash is tender but still has a slight bite (tender-crisp). Avoid overcooking to prevent it from becoming mushy.
Stir in the corn kernels and the undrained can of diced green chiles. Cook for another 3-4 minutes, allowing the flavors to meld and the corn to heat through.
3
Add Cheese and Serve
Remove the skillet from the heat.
Sprinkle the shredded Monterey Jack cheese over the vegetable mixture.
Bring the mixture to a boil, then immediately reduce the heat to low.
Cover the pot and let it simmer gently for 1.5 to 2 hours, or until the beans are completely tender. The cooking time can vary depending on the age of the beans.
Stir every 30 minutes to prevent sticking and check the liquid level, adding more hot water or broth if needed.
4
Finish and Thicken
Once the beans are tender, carefully remove the ham hock and place it on a cutting board to cool slightly.
Shred the meat from the bone, discarding the bone, skin, and excess fat. Return the shredded meat to the pot.
To create a creamy broth, use a potato masher or the back of a large spoon to mash about 1 cup of the beans directly in the pot.
Stir in the salt and black pepper. Let the beans simmer uncovered for another 10-15 minutes to allow the flavors to meld and the broth to thicken.
5
Serve
Remove and discard the bay leaf before serving.
Taste and adjust seasoning if necessary.
Serve hot, traditionally with a side of cornbread and your favorite toppings like chopped onions or hot sauce.
Gently fold the cheese into the calabacitas until it is just melted and creamy. Alternatively, you can cover the skillet for 1-2 minutes off the heat to let the cheese melt on top.
Garnish generously with fresh cilantro and serve immediately.