Vegetarian Hatch Chile Enchiladas: 5 Hearty Comfort Bites

Jump to Recipe·Print Recipe

Vegetarian Hatch Chile Enchiladas are a delightful and hearty dish that captures the essence of Mexican cuisine. With a homemade Hatch chile enchilada sauce, tender sautéed vegetables, and protein-rich tofu wrapped in tortillas, this recipe is perfect for anyone seeking a meatless meal. Each bite is packed with flavor and comfort, making it an ideal choice for your dinner table.

Why You’ll Love This Vegetarian Hatch Chile Enchiladas

Here are some reasons why this dish will become a favorite in your home:

It’s a fantastic way to enjoy vegetarian enchiladas filled with vibrant flavors.
Using Hatch chile enchiladas elevates the taste profile with a smoky, spicy kick.
Great for meal prep, these enchiladas can be made ahead, making weeknight dinners a breeze.
They are a healthy option, packed with vegetables and protein from tofu.
This is a meatless Hatch chile enchiladas recipe that everyone will love, including kids!
Perfect for entertaining, they make a stunning centerpiece for gatherings.
This dish is versatile and can be adapted to suit various dietary needs, including vegan hatch chile enchiladas.

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 Perfect Vegetarian Hatch Chile Enchiladas

Keep these in mind:

Make sure to use freshly roasted Hatch chiles for the best flavor.
Don’t skip the simmering step for the sauce; it enhances the taste!
For a creamy vegetarian hatch chile enchiladas recipe, consider adding a layer of sour cream on top before baking.
Use a mix of different cheeses for extra flavor.

Best Ways to Serve Vegetarian Hatch Chile Enchiladas

Consider these serving ideas:

Top with fresh cilantro and avocado slices for a refreshing touch.
Serve alongside a crisp salad or some homemade guacamole.
Pair with vegetarian enchiladas with green chiles for a delightful spread.

How to Store and Reheat Vegetarian Hatch Chile Enchiladas

To store, simply cover the baking dish with plastic wrap or transfer the enchiladas to an airtight container. They can be refrigerated for up to 3 days. When ready to enjoy again, reheat in a preheated oven at 350°F for about 15 minutes or until heated through. This makes for an excellent meal prep dish!

Frequently Asked Questions About Vegetarian Hatch Chile Enchiladas

What’s the secret to perfect Vegetarian Hatch Chile Enchiladas?

The secret lies in using quality ingredients, especially the Hatch chiles, which provide a unique flavor. Also, ensure that your filling is well-seasoned and not too watery, as this can make the enchiladas soggy.

Can I make Vegetarian Hatch Chile Enchiladas ahead of time?

Absolutely! You can assemble the enchiladas and store them in the fridge before baking. Just cover them tightly and bake when you’re ready to serve. This is a great way to save time on a busy weeknight.

How do I avoid common mistakes with Vegetarian Hatch Chile Enchiladas?

To avoid mistakes, ensure your tortillas are fresh and flexible to prevent cracking. Also, don’t overfill them, as this can lead to tearing. Lastly, make sure to fully cover them with sauce to keep them moist while baking.

Variations of Vegetarian Hatch Chile Enchiladas You Can Try

Here are some delicious variations:

For a spicy vegetarian enchiladas version, add jalapeños to the filling.
Try using different types of cheese or making them vegan hatch chile enchiladas by omitting cheese and using cashew cream.
Add black beans or lentils for extra protein and flavor.
Experiment with different vegetables like bell peppers or spinach to customize your filling.

For more delicious vegetarian recipes, check out this cinnamon spiced veggie loaf or this heartwarming Tuscan white bean recipe. If you’re looking for a sweet treat, try gingerbread cheesecake cookies!