Luis’ Roasted Blue Corn Chicken Enchilada Recipe

Prepare chiles

If using dried red New Mexico chiles: remove stems and seeds, then toast in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Place in a bowl and cover with hot water for 20 minutes to rehydrate. If using fresh roasted green chiles: char, steam in a covered bowl, peel, seed, and rinse. Reserve.

Blend sauce

Drain rehydrated red chiles (or use peeled roasted green chiles) and place in a blender with 1 cup hot broth, chopped onion, garlic, cumin, oregano, and 1 tsp salt. Purée until smooth.

Simmer

Heat 1 tablespoon vegetable oil in a saucepan over medium heat. Pour in the puréed chile mixture, add remaining 2 cups broth, bring to a gentle simmer. Cook 8–10 minutes, whisking occasionally. Taste and adjust salt (total ~1.5 tsp). If sauce is too thin, simmer a few minutes longer to slightly thicken. Keep warm.

Heat 1 tablespoon olive oil in a skillet over medium heat. Add chopped onion and sauté 3–4 minutes until translucent. Add diced zucchini and cook 4–5 minutes until just tender. Add corn kernels and diced poblano or green chile and cook 2–3 minutes until heated through. Season with 1/2 tsp salt and stir in 2 tablespoons chopped cilantro. Remove from heat and set aside.

Prepare tortillas

Preheat oven to 375°F (190°C). Lightly warm blue corn tortillas in a dry skillet or microwave for 20–30 seconds wrapped in a damp towel so they are pliable. Lightly brush or spray each tortilla with a little oil to prevent cracking.

Fill tortillas

Place about 1/3 cup shredded chicken, 2 tablespoons cooked black beans, 2 tablespoons calabacitas, and 2 tablespoons shredded cheese in the center of each tortilla. Roll tightly and place seam-side down in a 9x13-inch baking dish. Repeat with remaining tortillas and filling.

Top with sauce and cheese

Ladle enough warm New Mexico chile sauce over enchiladas to coat the tops (about 2 to 2 1/2 cups total), covering evenly. Sprinkle remaining shredded cheese (about 1 cup) over the sauced enchiladas and dot with small spoonfuls of sour cream if desired.

Bake

Bake in the preheated oven 15–20 minutes until cheese is melted and sauce is bubbling. If you like a slightly browned top, finish under the broiler 1–2 minutes, watching carefully to avoid burning.

While enchiladas bake, prepare guacamole: scoop avocado flesh into a bowl, add lime juice and mash to desired texture. Stir in diced tomato, minced red onion, 1 tablespoon chopped cilantro and 1/2 tsp kosher salt. Taste and adjust seasoning.

When enchiladas are done, let rest 3 minutes. Spoon guacamole onto a few enchiladas or serve alongside. Drizzle additional chile sauce if desired, dollop sour cream, sprinkle chopped cilantro and crumbled queso fresco or cotija, and serve with lime wedges.