Description

These roasted Hatch chile and cheese enchiladas combine smoky, roasted chiles with melty cheese for a comforting southwestern dish that’s quick and easy to prepare.

Ingredients

Scale

6–8 medium-sized roasted Hatch chiles, stems removed and seeds discarded (fresh or frozen roasted)
2 cups shredded cheese (Monterey Jack and sharp cheddar blend)
10–12 small (6-inch) flour or corn tortillas
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil or vegetable oil
2 cups enchilada sauce (preferably mild red chile sauce)
½ cup sour cream or Mexican crema (optional for serving)
A handful fresh cilantro, chopped (optional for garnish)
Salt and pepper to taste
½ teaspoon ground cumin (optional)

Instructions

Roast the Hatch chiles over a gas burner flame or under a broiler, turning occasionally until skin is blackened and blistered, about 8-10 minutes. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes.
Peel off skins, remove stems and seeds, then chop the chile flesh roughly.
Heat 2 tablespoons oil in a skillet over medium heat. Sauté chopped onion for 3-4 minutes until soft and translucent. Add minced garlic and cook for another minute until fragrant.
Add chopped roasted chiles, cumin (if using), salt, and pepper to the skillet. Cook for 2-3 minutes, stirring occasionally. Remove from heat and let cool slightly.
Preheat oven to 375°F (190°C).
Pour about ½ cup enchilada sauce into the bottom of a 9×13-inch baking dish and spread evenly.
Warm tortillas slightly to make them pliable. Spoon a generous amount of chile-onion mixture and shredded cheese onto each tortilla. Roll tightly and place seam side down in the baking dish.
Pour remaining enchilada sauce over the rolled tortillas and sprinkle with remaining shredded cheese.
Cover with aluminum foil and bake for 20 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and slightly browned.
Let enchiladas rest for 5 minutes. Garnish with chopped cilantro and a dollop of sour cream or crema. Serve warm.

Notes

Warm tortillas gently to avoid cracking. Covering enchiladas with foil during baking locks in moisture and prevents drying out. Roasting Hatch chiles over direct flame or broiler yields best smoky flavor. Avoid rinsing peeled chiles to retain flavor oils. For gluten-free, use corn tortillas; for dairy-free, substitute cheese and sour cream with plant-based alternatives.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Southwestern / Mexican

Nutrition

Serving Size: About 2 enchiladas
Calories: 375
Sugar: 4
Sodium: 650
Fat: 18
Saturated Fat: 9
Carbohydrates: 32
Fiber: 3
Protein: 18

Keywords: Hatch chile, enchiladas, roasted chiles, cheese enchiladas, southwestern recipe, easy enchiladas, comfort food