Blue Corn New Mexico Enchiladas Recipe

Serves: 4–6 people
Dietary Note: Contains dairy

Ingredients

• 16 medium dried New Mexico chiles (chili pods)
  • Stemmed, seeded, and torn into flat pieces
• 3 garlic cloves, peeled
• 1 cup chicken stock
• ½ cup water
• ½ cup reserved chile soaking water
• 1 tablespoon salt
• ½ medium onion, chopped and diced into small pieces
• 10 oz (283 g) Oaxaca cheese, shredded or crumbled
• 10 blue corn tortillas
• ½ cup vegetable oil
• Optional toppings:
  • Shredded lettuce
  • Diced tomatoes 

Instructions

Step 1: Prepare the Red Chile Sauce (Santa Fe Style)

1. Toast the garlic and chiles:
   • Heat a skillet or griddle over medium heat.
   • Toast the garlic cloves until golden; set aside.
   • Toast chile pieces a few at a time. Press them against the hot surface for a few seconds on each side until aromatic and slightly lighter in color.
2. Soak the chiles:
   • Place toasted chile pieces in a bowl.
   • Cover with hot tap water and let them soak for 30 minutes.
   • Reserve ½ cup of the soaking liquid for blending.
3. Blend the sauce:
   • In a blender or food processor, add:
     • Soaked chiles
     • Toasted garlic
     • 1 cup chicken stock
     • ½ cup water
     • ½ cup reserved chile soaking water
     • 1 tablespoon salt
   • Blend for 2 minutes or until smooth.
   • Strain through a fine mesh strainer into a clean bowl.

Step 2: Prepare the Tortillas

1. In a skillet, heat ½ cup vegetable oil over medium heat.
2. Lightly fry each tortilla for 5 seconds or until they begin to blister.
3. Transfer tortillas to a paper towel to remove excess oil.   

Step 3: Assemble the Enchiladas

1. Preheat oven to 350°F (177°C).
2. Lightly coat the bottom of a 9 × 13 inch baking dish with some red chile sauce.
3. For each tortilla:
   • Add about ¼ cup of shredded Oaxaca cheese and diced onion.
   • Roll it up and place seam-side down in the dish.
4. Once all tortillas are in the dish:
   • Pour remaining red chile sauce over the top.
   • Sprinkle additional cheese on top.

Step 4: Bake and Serve

1. Place the baking dish in the oven.
2. Bake for 15 minutes, or until cheese is melted.
3. To serve:
   • Spoon a bit of red chile sauce onto each plate.
   • Place enchiladas over the sauce.
   • Garnish with shredded lettuce and diced tomatoes.

Enjoy Your Meal!

These enchiladas are perfect for sharing with friends or family — ¡Buen provecho!