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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.
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.
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.
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.
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.
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.
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.
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.
This southwest recipe takes 70 minutes to prepare and yields 4 servings. At 750.83 calories per serving with 53.34g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
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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.
Garnish with fresh chopped cilantro and crumbled cotija cheese (if using). Serve immediately with a dollop of sour cream on the side.
Substitute the shredded chicken with shredded beef brisket (barbacoa), pork (carnitas), or ground turkey.
For a vegetarian version, use a filling of 1 can (15 oz) black beans (rinsed), 1 cup of corn kernels, and 1 cup of roasted sweet potato cubes.
Use a green chile sauce (salsa verde) for a tangier, brighter flavor profile, creating Enchiladas Verdes.
Instead of the cheddar blend, top with crumbled queso fresco or cotija cheese after baking for a more traditional, salty finish.
With a generous amount of chicken and cheese, this dish provides high-quality protein essential for muscle building, repair, and keeping you feeling full and satisfied.
Blue corn is a natural source of anthocyanins, powerful antioxidants that help protect your cells from damage caused by free radicals. The red chile sauce also contributes antioxidants like lycopene.
This recipe offers important minerals like calcium from the cheese for bone health, and selenium from the chicken, which supports immune function and thyroid health.
One serving, which is typically two enchiladas, contains approximately 650-700 calories, depending on the specific brands of sauce and cheese used.
They can be part of a balanced diet. They are high in protein from the chicken and cheese. Blue corn provides antioxidants. To make them healthier, you can use less cheese, choose a low-sodium enchilada sauce, and serve with a side salad instead of rice.
This usually happens if the tortillas are not properly heated and softened. The key is to quickly fry them in hot oil for about 10-15 seconds per side. This makes them pliable and strong enough to roll without cracking. Dipping them in warm sauce also helps.
Yes, you can assemble the enchiladas (without the final sauce and cheese on top) up to 24 hours in advance. Cover and refrigerate. When ready to bake, pour the remaining sauce, top with cheese, and add 10-15 minutes to the baking time.
Blue corn tortillas are made from blue corn masa, which gives them their distinct color, a slightly nuttier, earthier flavor, and a coarser texture. They also contain anthocyanins, a type of antioxidant not found in yellow corn.
Classic accompaniments include Mexican rice, refried beans or black beans, a simple green salad with a lime vinaigrette, or grilled corn (elote).
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