Hatch Chile Enchiladas

Hatch Chile Enchiladas

Hatch Chile Enchiladas are a delicious and easy dish made with spicy green chiles, refried beans, and plenty of cheese. Add some optional garnishes for extra flavor. 

 

Hatch Chiles are New Mexican chiles grown specifically in the Hatch Valley. If it wasn’t grown in the Hatch Valley, it’s not a Hatch Chile. But don’t worry if they aren’t in season, Anaheim peppers are similar and can usually be found year-round. Be aware though, they usually aren’t spicy, so you may want to mix in a jalapeno or two.

Hatch Chile Enchiladas Pinterest Image

Techniques for delicious Hatch Chile Enchiladas

 

  • Mind your cheese placement. Stuffing a little extra cheese around the edges gives you a delicious cheesy crunch, and helps to keep the enchiladas from sticking. 
  • We’re making layered enchiladas! Layered enchiladas have all the flavor of rolled, but they are so much faster to make. 
  • Toast the tortillas. Toasting the tortillas before making the enchiladas helps keep the tortillas from becoming soggy and adds some extra flavor. 

 

Southern & Modern Spicy Dishes

 

 

Yield: 6 Servings

Hatch Chile Enchiladas

Hatch Chile Enchiladas Feature Image

These layered enchiladas are super easy, but if you prefer to roll them, feel free!

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 10 hatch chiles
  • 2 tomatillos, sliced in half
  • 1/2 white onion, slice in half and leave in large pieces
  • 1/4 cup diced tomato
  • 1/2 cup vegetable broth
  • 1 tablespoon vegetable oil
  • 12 corn tortillas
  • 8 ounces Colby Jack cheese, shredded and divided into fourths
  • 2 cups refried beans (1 can)
  • Radish, thinly sliced (optional garnish)
  • Cilantro (optional garnish)
  • Pomegranate Arils (optional garnish)
  • 1 recipe Homemade Pico De Gallo (optional garnish)
  • Sour Cream (optional garnish)

Instructions

    Adjust rack to the second to the top position, then preheat the oven broiler.

    Roasted Hatch Chiles, Tomatillos, and Onions: Place hatch chiles, tomatillos cut side up, and onion slices on a sheet pan. Place under oven broiler until lightly charred, about 5 to 10 minutes. Once lightly charred, remove from oven and carefully place into a sealed container (like a lidded bowl or bowl with cling wrap) to steam and cool. Once cool enough to handle, remove stems and seeds from hatch chiles. Then dice the hatch chiles, tomatillos, and onion.

    Change oven temperature to 375°F.

    Hatch Chile Sauce: In a medium saucepan, combine the roasted hatch chiles, tomatillo, onion, diced tomatoes, and 1/2 cup vegetable broth. Simmer until thickened, about 15 minutes. Season to taste with salt and pepper.

    Toast the tortillas: In a nonstick skillet over medium heat, toast the tortillas until they are lightly browned and start to crisp. About 2 minutes on each side.

    Refried beans: Refried beans come in a variety of consistencies. These need to be thin enough to easily spread across a layer of tortillas. If your beans are thick, stir in water 1 tablespoon at a time until they are at a spreadable consistency. Additionally, some canned refried beans can be quite bland, season to taste with salt and pepper.

    Layer the enchiladas: Grease a 9×13 pan with one tablespoon of vegetable oil. Use 4 corn tortillas to create the base layer, you may need to tear the tortillas in half. It’s okay if there are some gaps. After adding the corn tortillas, spread half the refried beans evenly on top of the corn tortillas. Then drizzle on about 1/2 cup of the roasted hatch green chile sauce, then sprinkle with 1/4 of the shredded cheese. Add another layer of 4 corn tortillas on top of the beans. Spread the other half of the refried beans evenly on top of the tortillas. After that, drizzle on another half cup of the roasted hatch green chile sauce. Then sprinkle with another 1/4 of the shredded cheese. Use the remaining 4 corn tortillas to create the final layer of tortillas. Top with the remaining roasted green chile sauce. Then sprinkle on the remaining 1/2 of the shredded cheese. Make sure to get some cheese around the edge of the pan for crispy cheese edges.

    Bake the enchiladas: Place the enchiladas into the 375°F oven and bake until cheese is bubbly and enchiladas are warmed through, about 15 to 20 minutes.

    To serve: Slice enchiladas and serve with chosen garnishes.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 424Total Fat: 18gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 36mgSodium: 646mgCarbohydrates: 50gFiber: 9gSugar: 13gProtein: 18g

Nutrition information isn’t always accurate.

Did you make this recipe?

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1 thought on “Hatch Chile Enchiladas”

  • When I saw this recipe it looked so good that I wanted to try it. The instructions were easy to follow. It was delicious and it will be something that I cook often. Thanks for sharing the recipe.

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