Blue Chicken Enchiladas

  • Blue corn tortillas (you can use any tortilla but blue corn packs 20% more protein and has a low glycemic index and look funner)
  • Shredded chicken 
  • Onions and diced jalapenos
  • Cheese (I use mixed Mexican blend from Trader Joes)  
  • Toppings: Chopped fresh cilantro, sliced avocado, diced red onion, sour cream, crumbled cotija, or whatever else sounds good!  When it comes to enchilada toppings, the more the merrier.
  • Enchilada sauce (oil, flour, a handful of spices, salt and stock)

  1. Prepare your sauce.  Get your sauce simmering in a separate saucepan while you prepare the rest of the enchiladas - you can also buy some. 
  2. Prepare your filling.  Sauté the onion, followed by the diced chicken and jalapenos.  Season with salt and pepper.  Add anything else you want. 
  3. Assemble your enchiladas.  Lay a single tortilla on a flat surface.  Spread a spoonful of enchilada sauce over the surface of the tortilla.  Then spoon your filling mixture in a line down the middle of the tortilla, roll it up. 
  4. Arrange the enchiladas in a baking dish. You can either place the chicken enchiladas seam-side-up or seam-side-down.  Then pour any remaining sauce on top of the enchiladas and sprinkle on some extra cheese. Lots of cheese. 
  5. Bake the enchiladas. Bake uncovered until the enchiladas are cooked through and the edges of the tortillas get slightly crispy.  Remove from the oven, sprinkle with your favorite toppings. 
  6. Serve warm.  And enjoy!

Blue Chicken Enchiladas Pre-bake + plated.