Name: Blue Corn Enchiladas (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken-boneless, skinless breasts; 1 tsp Chili powder; 1/2 tsp Cumin; 1/4 tsp Garlic powder; 1/4 tsp Salt; 2 tbsp Vegetable oil; 2 tbsp All-purpose flour; 2 cups Chicken broth; 1/4 cup Red chile powder; 1/2 tsp Garlic-minced; 1/4 tsp Salt; 1 cup Monterey Jack cheese-shredded; 1/2 cup Onion-diced; 12 Blue corn tortillas; 1/4 cup Sour cream-for garnish; 1/4 cup Cilantro-chopped, for garnish

Recipe tier

A comforting and flavorful enchilada dish featuring tender chicken and a mild red chile sauce, all wrapped in vibrant blue corn tortillas.

Total 1h 15m

Serves 6

Steps 8

Ingredients 16

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Soul kitchen · 90 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 30m Cook 45m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Chicken-boneless, skinless breasts
1 tsp 5 mL Chili powder
tsp 2.5 mL Cumin
tsp 1.25 mL Garlic powder
tsp 1.25 mL Salt
Sauce
2 tbsp 30 mL Vegetable oil
2 tbsp 30 mL All-purpose flour
2 cups 480 mL Chicken broth
cup 60 mL Red chile powder
tsp 2.5 mL Garlic-minced
tsp 1.25 mL Salt
Filling
1 cup 240 mL Monterey Jack cheese-shredded
cup 120 mL Onion-diced
Tortillas & Toppings
12 N/A Blue corn tortillas
cup 60 mL Sour cream-for garnish
cup 60 mL Cilantro-chopped, for garnish

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 350°F (175°C).
Season Chicken with chili powder, cumin, garlic powder, and salt. Cook in a skillet over medium heat until cooked through, about 15-20 minutes. Shred the chicken.
To make the Sauce, heat vegetable oil in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in chicken broth until smooth. Stir in red chile powder, garlic, and salt. Bring to a simmer and cook for 5 minutes, stirring occasionally.
In a bowl, combine shredded chicken, Monterey Jack cheese, and diced onion.
Warm the blue corn tortillas slightly to make them more pliable.
Dip each tortilla in the Sauce, then fill with the Chicken mixture. Roll up and place seam-side down in a baking dish.
Pour remaining Sauce over the enchiladas. Bake for 20-25 minutes, or until bubbly and heated through.
Garnish with sour cream and cilantro before serving.