The blue corn tortillas from the Pueblo Indian tradition in combination with red chile from the New Mexican tradition make these a special dish, unique to New Mexican cuisine.
In a separate skillet, heat oil. Fry tortillas one at a time. After frying each tortilla, drain on paper towel.
1 doz. pkg. BUENO® Blue Corn Tortillas, enough oil in which to fry tortillas
Assemble the casserole, using a 9x9 square casserole dish. Dip each blue corn tortilla in red chile sauce. Place in casserole dish until bottom of dish is covered with one layer.
Place a generous portion of red chile sauce over each tortilla to cover the entire layer.
Sprinkle first layer with onion, cheese, and turkey (optional). Continue to build the layered casserole with fried tortillas, red chile sauce, onion, turkey, and cheese until all ingredients are used.
1 medium onion,, 1 1/2 cups cheddar or longhorn cheese,
Bake at 350° for 10 minutes or until cheese melts.
Notes
Note: Blue corn is delicate and tortillas may separate while frying. No worries. Assemble as usual. Once they are within the casserole, no one will ever know! But the delicate and sweet taste of blue corn in combination with the red chile sauce make these enchiladas an example of true and traditional New Mexican cuisine.Option: Pour remainder of chile sauce over individual servings if desired.