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
Scale
- 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
- 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.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 251
- Sugar: 5g
- Sodium: 350mg
- Fat: 12.3g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 23.3g
- Fiber: 4g
- Protein: 14.4g
- Cholesterol: 0mg