When you think of Southwestern cuisine, it’s hard to ignore the bold and vibrant flavors of New Mexico’s famous green chile. This zesty pepper brings a unique smokiness that’s both fiery and earthy, making it a staple in many dishes. One such dish is the Blue Corn Green Chile Chicken Enchiladas, a flavorful twist on the classic enchilada.

Growing up in New Mexico, I had my fair share of green chile and enchiladas, but it wasn’t until I moved to Albuquerque that I discovered the beauty of blue corn tortillas.

With their deep, rich colour and slightly nuttier taste, they add an extra layer of flavour and texture to an already delicious dish.

These enchiladas are perfect for any occasion, whether you’re hosting a dinner party, looking for a family meal, or just craving a hearty, comforting dish.

In this recipe, we’ll dive deep into how to make Blue Corn Green Chile Chicken Enchiladas from scratch, including the homemade green chile sauce, and some helpful tips for making your enchiladas even more amazing!

Ingredients

To make your own Blue Corn Green Chile Chicken Enchiladas, here’s what you’ll need:

For the Green Chile Sauce:

• 2 tbsp olive oil
• ½ onion, finely chopped
• 3 cloves garlic, minced
• 1 cup green chile (peeled, seeded, and chopped)
• 2 tbsp all-purpose flour
• 1 ½ cups chicken broth (or vegetable broth for a vegetarian option)
• Salt and pepper to taste
• 1 tsp oregano
• 1 tsp cumin

For the Enchiladas:

• 3-4 boneless, skinless chicken breasts (or a plant-based protein for a vegetarian twist)
• 12 blue corn tortillas (can substitute with yellow or white corn tortillas if unavailable)
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or a blend of both)
• Optional toppings: sour cream, shredded lettuce, cilantro, diced tomatoes, pico de gallo, avocado slices, salsa

Optional Add-Ons for Flavor Variations:

• Black beans for extra protein
• Corn kernels for a bit of sweetness
• Jalapeños for extra heat
• Lime wedges to squeeze over the top

Some Key Notes:

• Course: Main Course
• Cuisine: Southwestern
• Keyword: Blue Corn Green Chile Chicken Enchiladas
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 4 people
• Calories: Approx. 350-400 per serving (depending on cheese and toppings)

Preparation Steps

Step 1: Prepare the Green Chile Sauce

1. Heat 2 tablespoons of olive oil in a medium pan over medium heat.
2. Add the chopped onion and sauté for about 5 minutes until softened.
3. Add minced garlic and sauté for an additional 30 seconds, letting the aroma fill the air.
4. Stir in the chopped green chile and cook for another minute.
5. Sprinkle in the flour and stir constantly to avoid clumps. Cook for 2 minutes until the flour is browned slightly.
6. Gradually pour in the chicken broth while whisking. This will form a smooth sauce.
7. Season with salt, pepper, oregano, and cumin. Let the sauce simmer for about 20 minutes, stirring occasionally so the flavours meld together.

Step 2: Cook the Chicken

1. While the sauce simmers, boil the chicken breasts in a large pot of water for 20-25 minutes, or until fully cooked.
2. Remove the chicken, let it cool slightly, and then shred it with two forks. Season the chicken with salt, pepper, and a pinch of cumin.

Step 3: Assemble the Enchiladas

1. Preheat your oven to 375°F (190°C).
2. Lightly grease a baking dish.
3. Microwave the blue corn tortillas for 30-60 seconds to make them pliable.
4. Lay each tortilla flat and add a generous amount of shredded chicken to the center.
5. Roll each tortilla tightly and place it seam-side down into the greased baking dish.
6. Once all the enchiladas are in the dish, pour the green chile sauce over the top, ensuring every tortilla is covered.
7. Sprinkle shredded cheese on top, making sure to cover all the enchiladas.

Step 4: Bake

1. Place the dish in the oven and bake for 15-20 minutes, or until the cheese is melted and bubbly.
2. Remove from the oven and let it cool for a few minutes before serving.

Cooking Tips

Perfecting the Green Chile Sauce

• Freshness matters: Fresh, roasted Hatch green chile will give your sauce the authentic New Mexican flavor. You can find them in many supermarkets during harvest (typically late summer to fall). If you can’t find fresh green chile, canned or frozen green chile also works well.
• Consistency adjustments: If you prefer a thicker sauce, add a bit more flour. For a thinner sauce, increase the chicken broth. Play around with the consistency based on your personal preference.

Preventing Tortilla Tears

• To avoid cracking your tortillas while rolling them, warm them up first! Wrapping them in a damp paper towel and microwaving them for 30-60 seconds will soften them up and make rolling them a breeze.

Cheese Layering

• Don’t be afraid to layer cheese throughout the enchiladas for extra cheesiness. A bit of cheese in the middle adds an extra layer of creamy goodness.

Spice Level Adjustments

• If you like your enchiladas with a bit more kick, add some chopped jalapeños to the sauce. Alternatively, sprinkle crushed red pepper flakes over the top before baking for an added touch of heat.

Perfect Pairings for Blue Corn Green Chile Chicken Enchiladas

When it comes to serving Blue Corn Green Chile Chicken Enchiladas, the right side dishes can elevate your meal to new heights. Here are some delightful options that complement the flavors of these cheesy, spicy enchiladas beautifully:

• Charred Corn and Zucchini Salad: A fresh and vibrant salad that adds a crunchy texture and a hint of sweetness.
• Cumin Lime Sweet Roasted Sweet Potatoes: These sweet potatoes bring a warm, earthy flavor that pairs perfectly with the enchiladas.
• Quick Seasoned Black Beans: A classic side that adds protein and a savory element to your meal.
• Warm Corn and Avocado Salad: Creamy avocado and sweet corn create a refreshing contrast to the enchiladas.
• Cumin Lime Coleslaw: This zesty slaw adds a crunchy bite and a tangy flavor that balances the richness of the enchiladas.
• Cucumber Black Bean Salad: A light and refreshing salad that contrasts the warm enchiladas.
• Sweet Corn Salsa: A sweet and spicy salsa that enhances the flavors of the dish.
• Pico de Gallo: Fresh and zesty, this classic salsa adds a burst of flavor and freshness.

While Blue Corn Green Chile Chicken Enchiladas are fantastic on their own, you can add some delicious sides or garnishes.

• Side Dishes:

  • Serve with Spanish rice or cilantro-lime rice for a hearty meal.
  • A crisp Mexican street corn salad (Elote) will complement the enchiladas perfectly.
  • Refried beans or black beans are great additions for extra protein and fiber.
  • Grilled vegetables or a simple avocado salad can lighten the meal and add fresh flavors.

• Creative Meal Variations:

  • Breakfast Enchiladas: Serve your enchiladas with a fried egg on top for a protein-packed breakfast.
  • Brunch Enchiladas: Pair with a side of fruit salsa, like mango or pineapple, to balance the heat of the chile.
  • Dinner Enchiladas: Pair with a chilled glass of crisp white wine, or a cold margarita to wash down the spicy heat.

For more delicious recipes and ideas, check out these links from :

• Charred Corn and Zucchini Salad
• Warm Corn and Avocado Salad
• Pico de Gallo

Variations and Customizations

1. Vegetarian Blue Corn Green Chile Enchiladas

For a vegetarian version, simply swap out the chicken for a combination of black beans, corn, and roasted vegetables. Zucchini, bell peppers, and mushrooms would all work wonderfully!

2. Vegan Version

For a fully vegan dish, replace the cheese with a plant-based alternative, and opt for vegetable broth instead of chicken broth. Tofu or tempeh could replace the chicken, or you could stick with black beans and corn.

3. Gluten-Free Enchiladas

Blue corn tortillas are typically gluten-free, but always double-check the label! If you can’t find blue corn tortillas, use any certified gluten-free corn tortillas.

4. Spicy Green Chile Enchiladas

Add more fresh or roasted jalapeños to the green chile sauce for those who love a kick. If you prefer an even hotter dish, try using a mix of Hatch green chile and Serrano peppers.

5. Extra Cheesy Enchiladas

If you’re a cheese lover, increase the amount of shredded cheese or layer in multiple types of cheese, such as mozzarella for a gooey texture or queso fresco for a crumblier finish.

6. Chicken with a Twist

Instead of boiling chicken breasts, consider grilling or roasting the chicken for a smoky flavor. You could also try using shredded rotisserie chicken for a quicker option without sacrificing flavor.

7. Green Chile Chicken Enchiladas with Sour Cream

For extra creaminess, add a dollop of sour cream on top after baking the enchiladas. The tangy cream will balance out the heat of the green chile sauce.

8. Sweet Corn & Green Chile Chicken Enchiladas

For a sweet twist, add fresh corn kernels to the shredded chicken before rolling it into the tortillas. The corn’s sweet crunch pairs wonderfully with the savory green chile sauce.

9. Slow Cooker Version

If you have a slow cooker, you can easily adapt this recipe by combining the chicken, green chile sauce, and cheese, then cooking on low for 4 hours before assembling the enchiladas.

10. Make Ahead Enchiladas

You can assemble the enchiladas a day ahead and refrigerate them. When ready to bake, simply pop them in the oven for 20 minutes. This makes them a great option for meal prep or entertaining.

Conclusion

These Blue Corn Green Chile Chicken Enchiladas are more than just a meal; they’re a celebration of the rich flavors of the Southwest.

The combination of the earthy blue corn tortillas and smoky green chile sauce creates a dish that’s both comforting and full of character.

Whether you’re making it for the first time or have been cooking this dish for years, it’s sure to bring a taste of New Mexico into your kitchen.

So, what are you waiting for? Grab those blue corn tortillas, whip up that delicious green chile sauce, and treat yourself to a dinner that’s as colorful as it is flavorful!