Blue Corn Enchiladas Recipe
Make Blue Corn Enchiladas Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Enchilada Filling
Blue Corn Tortillas & Assembly
Enchilada Sauce
Topping & Garnish
Method
Enchilada Filling
- 1
Prepare Filling
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the chopped red onion and sauté until translucent, about 3–4 minutes. Add the corn kernels and cook another 2 minutes until warmed. Stir in the shredded chicken (or roasted vegetables), black beans, ground cumin, lime juice, chopped cilantro, and 3/4 teaspoon salt. Cook just until heated through, about 2–3 minutes, taste and adjust seasoning. Remove from heat and set aside.
Enchilada Sauce
- 2
Make Sauce
In a medium saucepan, warm 1 tablespoon olive oil over medium heat. Add the minced garlic and sauté 30 seconds until fragrant (do not brown). Stir in the tomato paste and cook 1–2 minutes to deepen flavor. Add ancho chile powder, ground chili (if using), ground cumin, and dried oregano; stir and cook 30 seconds to bloom the spices. Gradually whisk in the 2 cups broth until smooth. Bring to a gentle simmer and cook 6–8 minutes, stirring occasionally, until slightly thickened. Season with 1 teaspoon salt and 1/2 teaspoon sugar or honey if the sauce tastes too acidic. Remove from heat.
- 3
Finish Sauce
If you prefer a very smooth sauce, strain through a fine-mesh sieve or blend briefly with an immersion blender. Keep the sauce warm while you assemble the enchiladas.
Blue Corn Tortillas & Assembly
- 4
Prep Tortillas
Preheat oven to 375°F (190°C). Pour about 1/2 cup of the warm enchilada sauce into the bottom of a 9x13-inch baking dish and spread to coat. Warm a skillet over medium heat and add 2 tablespoons vegetable oil, or use a paper towel dipped in oil to lightly coat the skillet. Cook each blue corn tortilla 10–15 seconds per side just until pliable (do not let them crisp), or briefly warm them on a griddle. As you warm them, stack and wrap in a clean kitchen towel to keep pliable.
- 5
Assemble Enchiladas
Working one at a time, dip each warmed tortilla into the sauce briefly (or spoon sauce onto the tortilla), place about 1/4 cup of the filling down the center and sprinkle with a tablespoon of shredded cheese (reserve most cheese for topping). Roll the tortilla tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, arranging snugly in the dish. If you have extra filling, spread it in the dish around the rolled enchiladas.
- 6
Top & Bake
Pour remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle the remaining shredded cheese over the top. Bake in the preheated oven for 15–18 minutes, until the cheese is melted and the sauce is bubbling. For lightly browned cheese, broil 1–2 minutes—watch carefully to avoid burning.
Topping & Garnish
- 7
Finish & Serve
Remove the enchiladas from the oven and let rest 3–5 minutes. Spoon dollops of sour cream or crema over the enchiladas or serve on the side. Scatter crumbled queso fresco or cotija and additional chopped cilantro on top. Add pickled red onion or jalapeños if using and serve with lime wedges for squeezing. Serve hot.