Blue Corn Enchiladas (chicken, Asada, Or Veggie) Recipe

Remove stems and seeds from the guajillo and ancho chiles (wear gloves if sensitive). Toast the chiles in a dry skillet over medium heat 15–30 seconds per side until fragrant but not burned.

Place toasted chiles in a bowl and pour 2 cups of just-boiled water over them. Soak 15 minutes until softened.

Meanwhile, heat 1 tablespoon oil in a small skillet over medium heat. Sauté 1/2 onion quarters and 3 garlic cloves until lightly browned, about 4–5 minutes.

Transfer soaked chiles (reserve soaking liquid), sautéed onion and garlic, 1 cup tomato sauce, 1 cup broth, 1/2 tsp cumin, 1/2 tsp oregano and 1 tsp salt to a blender. Blend until very smooth, adding up to 1/2 cup of the reserved soaking liquid if needed to reach a pourable but slightly thick consistency.

Taste and adjust salt. Pour the sauce into the skillet and simmer gently 8–10 minutes to meld flavors and thicken slightly. Keep warm.

Chicken option

If using chicken, combine 3 cups cooked shredded chicken with 1 cup chopped onion, 2 tsp minced garlic, 1 cup corn, 1 cup black beans (optional), 1 cup chopped cilantro, 1 tsp salt, 1 tsp black pepper, 1 tsp cumin, 1 tsp chili powder and 2 tablespoons lime juice in a bowl. Toss to combine and taste-adjust seasoning.

Asada (steak) option

If using grilled asada, use 3 cups diced cooked steak. Sauté 1 cup chopped onion and 2 tsp minced garlic in 1 tablespoon oil until translucent, add steak, 1 cup corn and 1 cup black beans, 1 tsp cumin, 1 tsp chili powder, 1 tsp salt and 2 tablespoons lime juice; heat just to warm and combine with 1/2 cup chopped cilantro.

Veggie option

For vegetarian filling, sauté 1 tablespoon oil in a skillet, add 1 cup chopped onion and 2 tsp garlic until softened. Add 1 cup diced bell pepper, 1 cup corn, 1 cup black beans, 1 tsp cumin, 1 tsp chili powder and 1 tsp salt. Cook 4–5 minutes until vegetables are tender-crisp. Stir in 1 cup chopped cilantro and 2 tablespoons lime juice. If desired, fold in 1 cup crumbled queso fresco.

Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.

Warm the blue corn tortillas so they stay flexible: heat a skillet over medium, brush each tortilla lightly with oil (about 2 tablespoons total for 12 tortillas) and warm 20–30 seconds per side until pliable. Stack on a plate and keep covered with a clean towel to stay soft.

Pour about 1/2 cup of warm enchilada sauce into the bottom of the prepared dish and spread evenly.

Working one tortilla at a time, spoon 1/4 to 1/3 cup of the chosen filling down the center of each tortilla, sprinkle a little shredded cheese if using, then roll tightly and place seam-side down in the baking dish. Repeat to fill the dish (about 10–12 enchiladas depending on tortilla size).

When all enchiladas are in the dish, pour remaining enchilada sauce evenly over the top so most tortillas are covered. Sprinkle 1 cup shredded Monterey Jack or cheddar evenly over the sauce and add 1/2 cup crumbled queso fresco if using.

Bake in the preheated 375°F oven 18–22 minutes, until sauce is bubbling and cheese is melted and lightly golden.

Remove from oven and let rest 5 minutes. Top with dollops of sour cream or crema, pickled red onions or radishes, remaining cilantro and lime wedges.

Serve hot. Leftovers keep refrigerated for 3–4 days; reheat covered in a 350°F (175°C) oven until warmed through.