Vegetarian Hatch Chile Enchiladas are a delightful twist on a classic Mexican dish that brings a burst of flavor and heartiness to your table. This recipe features a homemade Hatch chile enchilada sauce, tender sautéed vegetables, and protein-rich tofu, all wrapped in warm tortillas and baked to perfection. With a topping of melted Mexican cheese, these enchiladas make for a comforting meal that everyone will love.
Why You’ll Love This Vegetarian Hatch Chile Enchiladas
There are countless reasons to adore this recipe. First, these vegetarian enchiladas are packed with flavor, thanks to the roasted Hatch chiles. Second, they are a fantastic way to incorporate more vegetables into your diet, making them a great choice for health-conscious eaters. Third, the use of tofu offers a protein punch, perfect for a meatless Hatch Chile enchiladas option. Fourth, this dish can be made spicy or mild, catering to all taste preferences. Fifth, they are easy to prepare, making them suitable for busy weeknights. Finally, they are versatile; you can customize the filling to include your favorite vegetables or beans, ensuring a unique vegetarian enchiladas recipe every time.
Ingredients for Vegetarian Hatch Chile Enchiladas
Gather these items:
- 1/4 cup toasted pumpkin seeds (or sliced almonds)
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 teaspoon chipotle chili powder (regular chili powder is OK)
- 1 teaspoon cumin seeds
- 1 (14 1/2 oz) can diced tomatoes
- Heaping cup of roasted Hatch Chiles
- 1/4 cup dry red wine
- 1 tsp vinegar
- 1 cup water
- 1 pinch cinnamon
- 1/4 teaspoon salt
- 1 onion, chopped
- 1 cubanelle pepper or similar (optional)
- 1 1/2 cups thinly chopped cabbage
- 2 1/2 cups shredded zucchini (1 large) or other squash
- 1/2 cup shredded Mexican cheese blend
- 14 ounce package of firm tofu
- 5 large tortillas
How to Make Vegetarian Hatch Chile Enchiladas Step-by-Step
- Step 1: Begin by preheating your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas later.
- Step 2: In a medium saucepan or skillet, heat the olive oil over medium heat. Add minced garlic, chipotle chili powder, and cumin seeds. Stir frequently for about 1 minute until the cumin seeds start to pop. Then add diced tomatoes, roasted Hatch chiles, red wine, vinegar, cinnamon, water, and salt. Let the mixture simmer for about 10 minutes, stirring occasionally. Remove from heat and allow to cool.
- Step 3: Place the toasted pumpkin seeds in a food processor and pulse to chop them coarsely. Add half of the cooled sauce to the food processor and puree with the pumpkin seeds. Pour this into a large bowl. Next, add the remaining sauce into the food processor and puree it as well. Pour this second batch into the same bowl with the first batch, mixing them together to create a smooth enchilada sauce.
- Step 4: Heat a tablespoon of olive oil in a large cast iron skillet or frying pan over medium heat. Add chopped onion and cook for about 5 minutes until softened. Add the cubanelle pepper if using and cook for a few more minutes. Stir in chopped cabbage, cooking for a few minutes, then add shredded zucchini or squash and cook for another 2 minutes until the vegetables soften.
- Step 5: Remove the tofu from its package, drain, and pat dry. Crumble the tofu into small pieces by hand. Add the crumbled tofu to the cooked vegetables in the skillet and stir well to combine. Remove from heat and let the filling cool slightly before assembling enchiladas.
- Step 6: Lay one tortilla on a flat surface. Scoop about 3/4 cup of the vegetable and tofu filling onto the center of the tortilla, spreading it into a rectangular shape, keeping space around edges. Fold the top and bottom edges inward, then fold the left and right edges over to fully enclose the filling. Place the folded enchilada seam-side down in a large baking dish. Repeat for the remaining tortillas and filling.
- Step 7: Pour enough prepared enchilada sauce over the assembled enchiladas to cover them completely and reach about halfway up their sides. Sprinkle the shredded Mexican cheese blend evenly over the top of the sauced enchiladas.
- Step 8: Cover the baking dish with a lid or foil and bake in the preheated oven for 20 minutes. Remove from oven and serve warm.
Pro Tips for the Best Vegetarian Hatch Chile Enchiladas
Keep these in mind:
- Use fresh, high-quality Hatch chiles for the best flavor.
- Experiment with different vegetables for a variety of textures in your filling.
- For extra creaminess, add a dollop of sour cream or Greek yogurt before serving.
- Feel free to make these enchiladas ahead of time and bake them just before serving.
- Use a mix of cheeses for extra flavor; try adding Monterey Jack or cheddar.
Best Ways to Serve Vegetarian Hatch Chile Enchiladas
These enchiladas are best served hot out of the oven, topped with fresh cilantro, a squeeze of lime, or even sliced jalapeños for those who enjoy a spicy kick. Pair them with a refreshing salad or some spicy vegetarian enchiladas to create a complete meal. You can also offer vegetarian enchiladas with cheese as an option for cheese lovers.
How to Store and Reheat Vegetarian Hatch Chile Enchiladas
To store leftovers, place them in an airtight container in the fridge for up to 3 days. To reheat, simply place the enchiladas in an oven-safe dish, cover with foil, and heat in a preheated oven at 350°F for about 15-20 minutes. This is a great meal prep option for busy weeks!
Frequently Asked Questions About Vegetarian Hatch Chile Enchiladas
What’s the secret to perfect Vegetarian Hatch Chile Enchiladas?
The secret lies in the freshness of your ingredients and making sure to properly sauté the vegetables before adding them to the filling. Using homemade sauce enhances the flavors significantly, making your veggie enchiladas with Hatch chiles truly outstanding.
Can I make Vegetarian Hatch Chile Enchiladas ahead of time?
Absolutely! You can assemble the enchiladas a day in advance and keep them covered in the fridge. Just bake them right before serving for a delicious and convenient meal. This is perfect for entertaining or busy weeknight dinners.
How do I avoid common mistakes with Vegetarian Hatch Chile Enchiladas?
To avoid soggy enchiladas, ensure you don’t over-saturate them with sauce before baking. Also, make sure to use firm tofu, as softer varieties can release too much moisture. Follow the steps carefully for the best results.
Variations of Vegetarian Hatch Chile Enchiladas You Can Try
There are several delicious adaptations you can try with this recipe. Consider making vegetarian enchiladas with black beans or adding corn for sweetness. You can also use different types of squash or even create a green chile vegetarian enchiladas version by switching to a green sauce. For a lighter option, try quick vegetarian hatch chile enchiladas using lettuce wraps instead of tortillas.
For more delicious vegetarian recipes, check out our Gingerbread Tiramisu or Honey Roasted Root Vegetables. If you’re looking for a comforting soup, try our Creamy Vegetable Soup or Veggie Pot Pie Soup. You can also explore Cranberry Custard Pie for a delightful dessert.
For more information on the health benefits of chiles, you can visit Healthline.
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Vegetarian Hatch Chile Enchiladas: 5 Irresistible Steps
- Total Time: 1 hour 5 minutes
- Yield: 5 servings 1x
- Diet: Vegetarian
Description
These Vegetarian Hatch Chile Enchiladas are a flavorful, hearty dish featuring a homemade Hatch chile enchilada sauce, tender sautéed vegetables, and protein-rich tofu wrapped in tortillas, baked to perfection and topped with melted Mexican cheese.
Ingredients
- 1/4 cup toasted pumpkin seeds (or sliced almonds)
- 1 tbsp olive oil
- 1 garlic clove, minced
- 1 teaspoon chipotle chili powder (regular chili powder is OK)
- 1 teaspoon cumin seeds
- 1 (14 1/2 oz) can diced tomatoes
- Heaping cup of roasted Hatch Chiles
- 1/4 cup dry red wine
- 1 tsp vinegar
- 1 cup water
- 1 pinch cinnamon
- 1/4 teaspoon salt
- 1 onion, chopped
- 1 cubanelle pepper or similar (optional)
- 1 1/2 cups thinly chopped cabbage
- 2 1/2 cups shredded zucchini (1 large) or other squash
- 1/2 cup shredded Mexican cheese blend
- 14 ounce package of firm tofu
- 5 large tortillas
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit to prepare for baking the enchiladas later.
- In a medium saucepan or skillet, heat the olive oil over medium heat. Add minced garlic, chipotle chili powder, and cumin seeds. Stir frequently for about 1 minute until the cumin seeds start to pop. Then add diced tomatoes, roasted Hatch chiles, red wine, vinegar, cinnamon, water, and salt. Let the mixture simmer for about 10 minutes, stirring occasionally. Remove from heat and allow to cool.
- Place the toasted pumpkin seeds in a food processor and pulse to chop them coarsely. Add half of the cooled sauce to the food processor and puree with the pumpkin seeds. Pour this into a large bowl. Next, add the remaining sauce into the food processor and puree it as well. Pour this second batch into the same bowl with the first batch, mixing them together to create a smooth enchilada sauce.
- Heat a tablespoon of olive oil in a large cast iron skillet or frying pan over medium heat. Add chopped onion and cook for about 5 minutes until softened. Add the cubanelle pepper if using and cook for a few more minutes. Stir in chopped cabbage, cooking for a few minutes, then add shredded zucchini or squash and cook for another 2 minutes until the vegetables soften.
- Remove the tofu from its package, drain, and pat dry. Crumble the tofu into small pieces by hand. Add the crumbled tofu to the cooked vegetables in the skillet and stir well to combine. Remove from heat and let the filling cool slightly before assembling enchiladas.
- Lay one tortilla on a flat surface. Scoop about 3/4 cup of the vegetable and tofu filling onto the center of the tortilla, spreading it into a rectangular shape, keeping space around edges. Fold the top and bottom edges inward, then fold the left and right edges over to fully enclose the filling. Place the folded enchilada seam-side down in a large baking dish. Repeat for the remaining tortillas and filling.
- Pour enough prepared enchilada sauce over the assembled enchiladas to cover them completely and reach about halfway up their sides. Sprinkle the shredded Mexican cheese blend evenly over the top of the sauced enchiladas.
- Cover the baking dish with a lid or foil and bake in the preheated oven for 20 minutes. Remove from oven and serve warm.
Notes
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 251
- Sugar: 3.5 g
- Sodium: 400 mg
- Fat: 12.3 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 23.3 g
- Fiber: 5 g
- Protein: 14.4 g
- Cholesterol: 0 mg