New Mexican Blue Corn Stacked Enchiladas Recipe
fried egg choice of cheese or meat sopapilla enchilada sauce two sides
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Ingredients
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Enchiladas
Enchilada Sauce
Sides
Method
Enchiladas
- 1
Prepare the Enchiladas
Preheat your oven to 350°F (175°C). In a large baking dish, layer 3 blue corn tortillas at the bottom. Spread half of the cooked shredded chicken evenly over the tortillas, then sprinkle with 1 cup of shredded cheese. Add another layer of tortillas, remaining chicken, and 1 cup of cheese. Top with the final layer of tortillas and spread sour cream evenly on top. Set aside.
- 2
Enchilada Sauce
- 3
Make the Enchilada Sauce
In a saucepan, heat olive oil over medium heat. Stir in flour and cook for about 1 minute until golden. Add chili powder, diced tomatoes, vegetable broth, ground cumin, and salt. Bring to a simmer and cook for about 10 minutes, stirring occasionally until thickened.
- 4
Assemble the Enchiladas
Pour half of the enchilada sauce over the prepared enchiladas in the baking dish. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.
Sides
- 5
Prepare the Sides
While the enchiladas are baking, heat refried beans and Mexican rice in separate pots until warmed through. Fry or warm the sopapillas until golden and puffed.
Serving
- 6
Serve the Dish
Once the enchiladas are done baking, remove from the oven. Top each serving with a fried egg. Serve hot with warmed refried beans, Mexican rice, and sopapillas on the side.
