Blue Corn Enchiladas

Name: Blue Corn Enchiladas (Upgraded)
Total time: 1 h 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 1.5 lbs Chicken thighs-boneless, skinless; 1 tbsp Olive oil; 1 tsp Chili powder; 1/2 tsp Smoked paprika; 1 cup Sweet potato-diced; 1 cup Bell pepper-diced; 1/2 cup Zucchini-diced; 1 tbsp Olive oil; 1/4 tsp Salt; 1/4 tsp Black pepper; 2 tbsp Olive oil; 3 tbsp All-purpose flour; 3 cups Chicken broth; 1/4 cup Red chile powder; 1 tsp Tomato paste; 1/2 tsp Garlic-minced; 1/4 tsp Oregano-dried; 1 cup Monterey Jack cheese-shredded; 1/2 cup Cheddar cheese-shredded; 1/2 cup Onion-diced; 12 Blue corn tortillas; 1/4 cup Mexican crema-for garnish; 1/4 cup Cilantro-chopped, for garnish

⏱1h 30m

👥6

🔥500 cal

Medium

🍽️Mexican

A more complex enchilada featuring roasted vegetables alongside tender chicken, a richer red chile sauce, and a blend of cheeses.

1.5 lbs Chicken thighs-boneless, skinless

1 tbsp Olive oil

1 tsp Chili powder

1/2 tsp Smoked paprika

1 cup Sweet potato-diced

See all 23 ingredients ↓

(0 reviews)

⏱1h 30m

👥6

🔥500 cal

Medium

🍽️Mexican

A more complex enchilada featuring roasted vegetables alongside tender chicken, a richer red chile sauce, and a blend of cheeses.

#Mexican #Comfort Food #Dinner #Vegetarian-Option

Instructions

Preheat oven to 400°F (200°C).
Toss Sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly browned.
Season Chicken thighs with chili powder and smoked paprika. Cook in a skillet over medium heat until cooked through, about 15-20 minutes. Shred the chicken.
To make the Sauce, heat olive 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, tomato paste, garlic, and oregano. Bring to a simmer and cook for 10 minutes, stirring occasionally.
In a bowl, combine shredded chicken, roasted vegetables, Monterey Jack cheese, Cheddar 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 Mexican crema and cilantro before serving.

Ingredients

1.5 lbs 680 g Chicken thighs-boneless, skinless
1 tbsp 15 mL Olive oil
1 tsp 5 mL Chili powder
1/2 tsp 2.5 mL Smoked paprika
1 cup 240 mL Sweet potato-diced
1 cup 240 mL Bell pepper-diced
1/2 cup 120 mL Zucchini-diced
1 tbsp 15 mL Olive oil
1/4 tsp 1.25 mL Salt
1/4 tsp 1.25 mL Black pepper
2 tbsp 30 mL Olive oil
3 tbsp 45 mL All-purpose flour
3 cups 720 mL Chicken broth
1/4 cup 60 mL Red chile powder
1 tsp 5 mL Tomato paste
1/2 tsp 2.5 mL Garlic-minced
1/4 tsp 1.25 mL Oregano-dried
1 cup 240 mL Monterey Jack cheese-shredded
1/2 cup 120 mL Cheddar cheese-shredded
1/2 cup 120 mL Onion-diced
12 N/A Blue corn tortillas
1/4 cup 60 mL Mexican crema-for garnish
1/4 cup 60 mL Cilantro-chopped, for garnish

Equipment

Baking sheet
Skillet
Saucepan
Baking dish
Mixing bowl

Instructions

Preheat oven to 400°F (200°C).
Toss Sweet potato, bell pepper, and zucchini with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly browned.
Season Chicken thighs with chili powder and smoked paprika. Cook in a skillet over medium heat until cooked through, about 15-20 minutes. Shred the chicken.
To make the Sauce, heat olive 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, tomato paste, garlic, and oregano. Bring to a simmer and cook for 10 minutes, stirring occasionally.
In a bowl, combine shredded chicken, roasted vegetables, Monterey Jack cheese, Cheddar 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 Mexican crema and cilantro before serving.

Nutrition per serving

Calories 500

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Blue Corn Enchiladas

Blue Corn Enchiladas

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