Blue Corn Enchiladas Recipe
Stacked with fresh blue corn tortillas. Choice of slow-cooked shredded beef, shredded chicken, carnitas, veggies, or cheese for filling. Served with rice and pinto beans.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Filling
In a skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent. Add minced garlic and cook for an additional minute. Stir in your choice of shredded beef, chicken, carnitas, or veggies. Season with cumin, salt, and pepper. Cook for about 5-7 minutes or until heated through.
- 2
Assemble the Enchiladas
Preheat your oven to 350°F (175°C). In a baking dish, spread a thin layer of enchilada sauce on the bottom. Take a blue corn tortilla, fill it with the prepared filling, and roll it up. Place it seam-side down in the baking dish. Repeat the process until the dish is filled.
- 3
Add Sauce and Cheese
Pour the remaining enchilada sauce over the stacked tortillas. If desired, sprinkle shredded cheese on top.
- 4
Bake
Cover the baking dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes or until the top is bubbly and golden.
- 5
Serve
Let the enchiladas cool for a few minutes before serving. Serve with cooked rice and pinto beans on the side.
