Green Chile and Red Chile Fusion Enchiladas with Sweet Corn Cream Sauce

This recipe combines elements of New Mexico’s iconic green and red chile sauces but adds a controversial twist: blending the two together in a rich, creamy enchilada dish topped with a sweet corn-infused sauce. Purists might gasp at mixing these two beloved flavors, but fusion fans will celebrate the balance!

Ingredients

For the Green and Red Chile Fusion Sauce

• 5 roasted Hatch green chiles, peeled and diced
• 3 dried red New Mexico chiles, rehydrated and blended
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 tsp cumin
• 1 tsp Mexican oregano
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 2 tbsp olive oil
• Salt and pepper to taste

For the Sweet Corn Cream Sauce

• 1 cup sweet corn kernels (fresh or frozen)
• 1 cup heavy cream
• 2 tbsp butter
• 1 tsp smoked paprika
• Salt to taste

For the Enchiladas

• 12 corn tortillas
• 2 cups shredded chicken (or your preferred filling: beef, pork, or roasted vegetables)
• 2 cups shredded Monterey Jack cheese
• 1 cup queso fresco for topping
• Fresh cilantro and diced green onions for garnish

Instructions

1. Prepare the Fusion Sauce
   • Heat olive oil in a large saucepan over medium heat. Sauté onions and garlic until translucent.
   • Add the green chiles, rehydrated red chile puree, cumin, and oregano. Cook for 2 minutes.
   • Stir in broth and simmer for 10 minutes.
   • Blend half the sauce in a blender until smooth, then return to the saucepan. Stir in heavy cream and simmer until thickened. Season with salt and pepper.
2. Make the Sweet Corn Cream Sauce
   • In a skillet, melt butter and sauté sweet corn until lightly golden.
   • Blend corn with heavy cream until smooth. Return to the skillet and season with smoked paprika and salt. Warm gently and set aside.
3. Assemble the Enchiladas
   • Preheat your oven to 375°F (190°C).
   • Lightly fry tortillas in a dry skillet to soften them.
   • Fill each tortilla with shredded chicken and Monterey Jack cheese, then roll tightly.
   • Place enchiladas seam-side down in a greased baking dish.
4. Bake
   • Pour the green and red chile fusion sauce over the enchiladas. Top with additional Monterey Jack cheese.
   • Bake for 20-25 minutes or until bubbly and golden.
5. Finish with Sweet Corn Cream Sauce
   • Drizzle the sweet corn cream sauce generously over the enchiladas.
   • Sprinkle with queso fresco, fresh cilantro, and green onions.
6. Serve
   • Serve hot with a side of rice, beans, and a slice of lime for an extra zing.

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Why It’s Controversial

New Mexico cuisine often celebrates the purity of green or red chile sauces, with locals fiercely loyal to their favorites. Combining these distinct flavors and adding a sweet corn cream sauce might feel like heresy to traditionalists—but it could also inspire bold new conversations about flavor innovation in New Mexico cooking.

Would you try this fusion take on enchiladas?