Blue Corn Chicken Enchiladas

1. 1
   prep · ~20 min

   Cook and shred the chicken.

   1.Place 500 g chicken breasts in a saucepan and cover with water. Add one pinch of salt.

   2.Bring to a boil over high heat, then reduce heat and simmer until cooked through (15-18 min).

   3.Remove chicken, let cool slightly, and shred with two forks into bite-sized pieces. Set aside.

   TIPShred while still warm — cold chicken is harder to pull apart cleanly.
2. 2
   prep · ~5 min

   Make the red enchilada sauce.

   1.Bring a small pot of water to a boil. Score the bottom of each tomato with an X.

   2.Blanch 4 large tomatoes in boiling water for 60 seconds until skins loosen.

   3.Transfer to cold water, peel off skins, and remove cores.

   4.Blend peeled tomatoes until smooth. Set aside.
3. 3
   saute · ~15 min

   Simmer the enchilada sauce.

   1.Heat 1 tbsp oil in a skillet over medium heat.

   2.Add 1 finely chopped onion and sauté until soft and translucent (4-5 min).

   3.Add 3 minced garlic cloves, cumin powder, smoked paprika, dried oregano, and chipotle chili powder. Cook until fragrant (30 sec).

   4.Pour in the blended tomato puree and 1 cup water. Add remaining salt and a pinch of black pepper.

   5.Bring to a simmer and cook uncovered until sauce thickens slightly (10 min). Remove from heat.
4. 4
   fry · ~5 min

   Soften the tortillas.

   1.Heat remaining 1 tbsp oil in a clean skillet over medium heat.

   2.Warm each blue corn tortilla for 15-20 seconds per side, just until pliable.

   3.Drain on paper towels. Do not skip — cold blue corn tortillas crack when rolled.

   TIPWork quickly and don't overcook; you want them soft, not crispy.
5. 5
   assemble · ~8 min

   Fill and roll the enchiladas.

   1.Preheat oven to 375°F.

   2.Spread 1/2 cup enchilada sauce across the bottom of a 9x13 baking dish.

   3.Place a spoonful of shredded chicken and a sprinkle of monterey jack cheese along the center of each tortilla.

   4.Roll tightly and place seam-side down in the dish. Repeat with all 8 tortillas.
6. 6
   bake · ~25 min

   Top, bake, and serve.

   1.Pour remaining enchilada sauce evenly over the rolled tortillas.

   2.Scatter the remaining monterey jack cheese across the top.

   3.Bake uncovered at 375°F until cheese is melted and sauce is bubbling (20 min).

   4.Remove from oven, let rest 5 minutes, then garnish with sour cream and fresh cilantro.

   TIPLet the dish rest before serving — the sauce thickens and the enchiladas hold together better.

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