Main dishes

Santa Fe–Inspired Blue Corn Enchiladas

Name: Santa Fe–Inspired Blue Corn Enchiladas
Yield: 4 servings
Ingredients: 3 cups Cooked rotisserie chicken, shredded; 1 tbsp Neutral oil; 1 Small yellow onion, diced; 1 cup Red enchilada sauce; 1 tsp Ground cumin; 12 Blue corn tortillas; 1½ cups Shredded Monterey Jack cheese; ½ cup Sour cream; ¼ cup Chopped cilantro; 1 Avocado, sliced

Warm blue corn tortillas wrap around chicken and Monterey Jack, then bake with red enchilada sauce and more cheese.

Serves 4

Start cooking

Ingredients

Cooking for

Cooked rotisserie chicken, shredded3 cups
Neutral oil1 tbsp
Small yellow onion, diced1
Red enchilada sauce1 cup
Ground cumin1 tsp
Blue corn tortillas12
Shredded Monterey Jack cheese1½ cups
Sour cream½ cup
Chopped cilantro¼ cup
Avocado, sliced1

Before you start

Use a 9-by-13-inch baking dish for 4 servings. Warm the tortillas in small batches and keep them wrapped while filling; cold corn tortillas tend to crack when rolled.

Directions

Heat the oven to 375°F. Set aside half the enchilada sauce for the filling.
Heat the oil in a skillet over medium heat. Cook the onion for 5 to 6 minutes, then stir in the cumin for 30 seconds.
Fold in the chicken and the sauce reserved for the filling. Remove from the heat.
Spread a little of the remaining sauce in a 9-by-13-inch baking dish. Microwave the tortillas in a damp paper towel until flexible.
Divide the filling and half the cheese among the tortillas. Roll and arrange seam-side down in the dish.
Spoon the remaining sauce over the rolls and scatter with the remaining cheese. Cover with foil and bake for 20 minutes.
Uncover and bake for 5 to 10 minutes more, until the center reaches 165°F. Rest for 5 minutes and serve with sour cream, cilantro, and avocado.

Directions

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