Vegetarian Hatch Chile Enchiladas Loaded with Flavor

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Vegetarian Hatch Chile Enchiladas are a delightful dish that combines vibrant flavors and nutritious ingredients. This recipe features a homemade Hatch chile enchilada sauce, tender sautéed vegetables, and crumbled tofu, all wrapped in tortillas and baked to perfection. It’s a satisfying and hearty meal that will please vegetarians and meat lovers alike!

Why You’ll Love This Vegetarian Hatch Chile Enchiladas

This dish is more than just tasty; it offers numerous benefits that will make it a staple in your kitchen. First, it’s packed with nutrients from the vegetables, making it a healthy choice. The use of Hatch chiles adds a unique flavor that stands out in the culinary world. You can easily customize it based on your preferences, whether you want it spicy or mild. Plus, it’s a fantastic way to incorporate plant-based protein from tofu, making it a great option for Meatless Hatch Chile Enchiladas. Enjoy a fulfilling meal without compromising on taste!

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 Hatch chiles for the best flavor.
You can substitute other vegetables based on your preference.
Adjust the spice level by adding more or less chipotle chili powder.
For a gluten-free option, use corn tortillas.

Best Ways to Serve Vegetarian Hatch Chile Enchiladas

These enchiladas are delicious on their own, but you can elevate your meal by serving them with:

Fresh avocado slices
Pico de gallo or salsa
Mexican rice or quinoa

How to Store and Reheat Vegetarian Hatch Chile Enchiladas

Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place them in a preheated oven at 350°F for about 15 minutes until heated through. This makes them perfect for meal prep!

Frequently Asked Questions About Vegetarian Hatch Chile Enchiladas

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

The key is in the sauce! A well-balanced enchilada sauce made with fresh ingredients elevates the flavor and brings everything together beautifully.

Can I make Vegetarian Hatch Chile Enchiladas ahead of time?

Absolutely! You can assemble the enchiladas a day in advance and refrigerate them. Just bake them right before serving for a warm, hearty meal.

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

Make sure not to overfill the tortillas, or they may burst while baking. Also, ensure the enchiladas are well-covered with sauce to prevent them from drying out.

Variations of Vegetarian Hatch Chile Enchiladas You Can Try

If you want to mix things up, consider these variations:

Swap the tofu for black beans for a protein-packed option.
Add corn for a sweet crunch.
Try different types of cheese or make it dairy-free using vegan cheese.
Experiment with different vegetables like bell peppers or mushrooms for unique flavors.