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.

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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