Stacked, not rolled. Blue corn tortillas layered flat between cheese, chile and onion, then baked and topped with an egg. The Santa Fe answer to the Tex-Mex roll.

Blue corn is Pueblo: a heritage New Mexico cultivar that pre-dates Spanish arrival, ground by the women of the Eight Northern Pueblos into masa for centuries. The flat-stacked enchilada plate is a Northern New Mexican variation distinct from the Tex-Mex roll; it appears in Santa Fe restaurant menus through the early 20th century and is now the canonical version at The Shed and La Choza.

Where to eat Blue corn enchiladas in Santa Fe

4 editor picks for Blue corn enchiladas in Santa Fe, ranked by editorial score. All Santa Fe signature dishes · Blue corn enchiladas across every city.

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Make it at home

Serves 440 minEasy

Ingredients

  • 12 blue corn tortillas
  • 3 cups red or green chile sauce (see Red chile recipe)
  • 3 cups grated Monterey Jack and yellow cheddar
  • 1 small white onion, finely diced
  • 4 large eggs
  • Neutral oil for frying

Method

  1. Warm the chile sauce in a saucepan over low heat.
  2. Lightly fry blue corn tortillas in oil 5 seconds per side to soften, then drain on paper towels.
  3. Dip each tortilla in the chile sauce, lay flat on a plate.
  4. Top with cheese and onion, add a second sauced tortilla, more cheese and onion, then a third.
  5. Repeat for four servings; bake at 375 F for 8 minutes until cheese melts.
  6. Fry eggs over easy, slide one onto each enchilada stack.

Editor tip. Blue corn tortillas crack faster than yellow corn; warm them gently in oil before saucing.

Common allergens: Corn, Dairy, Egg.