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Spicy Hatch Chile Enchiladas

Irresistible Spicy Hatch Chile Enchiladas for Comfort Food Lovers

These Spicy Hatch Chile Enchiladas are comforting, customizable, and perfect for meal prep, making them a must-try for any comfort food lover.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 6 enchiladas
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Enchiladas
  • 10 tortillas Corn Tortillas Use fresh or store-bought; warm them to ensure pliability.
  • 3 cups Cooked Shredded Chicken Or Beef; can substitute with tofu or beans for vegetarian options.
  • 2 cups Shredded Cheese Cheddar or Monterey Jack; a mix provides extra depth.
  • 1 cup Hatch Green Chiles Roast and chop; or substitute with jalapeños.
  • 1 cup Sour Cream Or Greek yogurt for a lighter alternative.
  • 2 cups Green Enchilada Sauce Store-bought for convenience or homemade for freshness.
  • 1 teaspoon Ground Cumin Adds warmth and depth; skip for coriander.
  • 1 teaspoon Garlic Powder Fresh garlic can also be used.
  • 1 teaspoon Onion Powder Use fresh onions for more flavor.
  • to taste Salt and Pepper Basic seasoning; adjust according to taste.
  • 1/4 cup Fresh Cilantro Optional for garnish.
For Serving
  • 1 cup Sour Cream For topping.
  • 1/4 cup Fresh Cilantro For garnishing.

Equipment

  • Oven
  • baking dish
  • Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, combine the cooked shredded chicken or beef with the chopped Hatch chiles, ground cumin, garlic powder, onion powder, salt, and pepper. Stir well.
  3. Heat a dry skillet over medium heat and warm each tortilla for about 30 seconds on each side.
  4. Take a warm tortilla and spoon a generous portion of the chicken and chile filling into the center. Roll it tightly and place it seam-side down in a greased baking dish.
  5. Pour the green enchilada sauce evenly over the top of the rolled tortillas.
  6. Sprinkle shredded cheese over the enchiladas, covering the sauce completely.
  7. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly.
  8. Remove enchiladas from the oven and let them cool for about 10-15 minutes before serving.
  9. Serve the enchiladas garnished with dollops of sour cream and a sprinkle of fresh cilantro.

Nutrition

Serving: 1enchiladaCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 8gCholesterol: 85mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 2gVitamin A: 20IUVitamin C: 15mgCalcium: 20mgIron: 10mg

Notes

These enchiladas are customizable for different dietary preferences and are perfect for meal prep. Can be made ahead and frozen as needed.

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