Rancho De Chimayo Blue Corn Chicken Enchiladas |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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. Ingredients:
12 5-inch blue corn tortillas |
oil, preferably canola or corn, to a depth of 1-inch |
1 cup finely shredded poached chicken breast |
4 teaspoons of minced white onion |
4 cups of green chile sauce |
1 cup mild cheddar cheese |
green chile sauce: sauce (makes about 6 cups) |
1/2 pound lean ground beef |
4 cups water |
2 cups chopped, roasted chile, preferable new mexico green or anaheim, fresh or frozen |
2 medium tomatoes, chopped, or 1 cup of canned crushed tomatoes |
1 teaspoons minced white onion |
1 teaspoon salt |
1 clove garlic, minced |
1/4 teaspoon white pepper |
1/4 teaspoon worchestershire sauce |
2 tablespoons cornstarch dissolved in 2 tablespoons of water |
additional salt and white pepper. |
Directions:
1. 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.
2. 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.
3. 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.
4. 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).
5. Run the enchilada under a broiler until the cheese melts. Serve piping hot. Serve with pinto beans as a side dish.
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