Rancho De Chimayo Blue Corn Chicken Enchiladas
From mbeards2 16 years ago
- 20 minutes to make
- Serves 4
While vacationing in northern New Mexico, we stopped for lunch at Rancho de Chimayo’. I had these fabulous enchiladas made with blue corn tortillas and green chili sauce. They have a gift shop and I found a cookbook containing most of the restaurant’s dishes. Read more These enchiladas were in there! Yay! In New Mexico, enchiladas are traditionally stacked rather than rolled. See less
Ingredients
- 12 5-inch blue corn tortillas shopping list
- oil, preferably canola or corn, to a depth of 1-inch shopping list
- 1 cup finely shredded poached chicken breast shopping list
- 4 teaspoons of minced white onion shopping list
- 4 cups of green chile sauce shopping list
- 1 cup mild cheddar cheese shopping list
- Green Chile Sauce: Sauce (makes about 6 cups) shopping list
- ½ pound lean ground beef shopping list
- 4 cups water shopping list
- 2 cups chopped, roasted chile, preferable New Mexico green or Anaheim, fresh or frozen shopping list
- 2 medium tomatoes, chopped, or 1 cup of canned crushed tomatoes shopping list
- 1 teaspoons minced white onion shopping list
- 1 teaspoon salt shopping list
- 1 clove garlic, minced shopping list
- ¼ teaspoon white pepper shopping list
- ¼ teaspoon Worchestershire sauce shopping list
- 2 tablespoons cornstarch dissolved in 2 tablespoons of water shopping list
- additional salt and white pepper. shopping list
How to make it
- Prepare the tortillas: Arrange paper towels new the stove. Pout the oil into a skillet or sauté pan at least 6-inches in diameter. Heat the oil until it ripples. With tongs, dip each tortilla into the hot oil. In a matter of seconds, the tortillas become limp. Remove it immediately and drain it on the paper towels. If you don’t act quicly enough, the tortilla will become crisp. Repeat the process with the rest of the tortillas.
- Prepare the green Chile Sauce: Brown the ground beef over medium heat in a high-sided non-reactive pan until all of the pink color is gone. While continuing to heat the skillet, pur in the water and add the chilie, tomatoes, onion, garlic, salt and pepper, and Worchershire sauce. Bring to a boil, then lower the heat and simmer for 10 to 15 minutes. Add the cornstarch, and cook for 5-10 minutes longer. The sauce should be thickened, but quite pourable, with no taste of raw cornstarch. Serve warm with burritos, enchiladas or other dishes. Green sauce keeps in the frig for 3-4 days and can be frozen. When reheating, add a little water if needed.
- Prepare the enchiladas: Warm chile sauce and the chicken. To layer the ingredients, top the first tortilla with 1/8th of the chicken and 1/2 teaspoon onion, 1/3 cup of chili sauce and some of the cheese.
- Repeat for the second layer. Top the stack with the third tortilla, the add more chile sauce and sprinkle cheese over the top of all. Repeat the steps with the other tortillas. (You'll have 4 enchiladas made up of 3 tortillas each).
- Run the enchilada under a broiler until the cheese melts. Serve piping hot. Serve with pinto beans as a side dish.
The Rating
Reviewed by 7 people-
awsome recipe love it would probably throw in some pepperjack cheese yummy thanks high5
momo_55grandma
in Mountianview loved it
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OMGOSH! I am definately trying this one. Thanks for the post!
dianalee27
in loved it
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Sounds delicious, and I love the Green chile sauce here too!
juels
in Clayton loved it
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