These Green Chile Enchiladas are filled with jack cheese and a delicious variety of vegetables, then topped with a roasted hatch chile and tomatillo sauce.

This post is sponsored by Frieda’s Produce. All opinions are my own.

I’m doing a little happy dance over here because it’s finally Hatch Chile season! That all-too-brief time of year when you can get your hands on these uniquely flavored mild chile peppers…I actually happen to think that the small window in which you can find these peppers has something to do with what makes them so special.

I’m partnering with the lovely folks at Frieda’s Specialty Produce to give you the run down on what makes Hatch chiles so marvelous…and to share the recipe for these zesty, cheesy Green Chile Enchiladas that have roasted Hatch chiles in the homemade sauce AND in the colorful vegetable filling!

What are Hatch Chiles?

Hatch chiles hail from the Hatch Valley in New Mexico, located about 80 miles northwest of El Paso, Texas. The fluctuating temperatures between hot days and much cooler nights and the unique soil makeup of the region are what give Hatch chiles a zesty flavor that you don’t typically find in other chiles.

Hatch chiles are definitely worth seeking out this time of year, especially if you haven’t tried them before. People have been known to stock up on hatch chiles, roast them and freeze them so they can enjoy them throughout the year! Frieda’s is all about making specialty and exotic produce that can otherwise be hard to find available to everyone! Check out their store locator to see where you can find Hatch chiles in your area.

How to make these Green Chile Enchiladas

These vegetarian enchiladas start with a bold roasted tomatillo and chile sauce that’s really simple to whip up. Simply roast the tomatillos, jalapeño, garlic and hatch chiles and blend it up with some fresh cilantro. You can roast everything fairly easily in the broiler, but I love to roast the hatch chiles over the open flame of my gas stove burners.

The colorful vegetable filling might just be my favorite part of these Hatch Green Chile Enchiladas! Sauteed onions, corn, zucchini and more hatch chiles showcase late summer’s beautiful bounty. I also included some beautiful Stokes Purple Sweet Potatoes, another specialty item that Frieda’s carries. They’re a fun addition, but feel free to use any sweet potato variety you can find.

Cover the bottom of a casserole dish with a thin layer of sauce. Next, warm the tortillas in a skillet with a small amount of oil to make them pliable. Then fill the center with some shredded Monterey Jack cheese and the vegetable mixture. Roll it up and place it in a casserole dish with the seam side down. Repeat with the remaining ingredients until the casserole dish is full. Then spread the rest of the sauce on top, sprinkle with more cheese and bake!

Tips & Tricks

If you can’t find hatch chiles, or if it’s not hatch chile season anymore, don’t fret! You can still make these Green Chile enchiladas. Anaheim chiles make a great substitute.

A little time saving hack I like to use when making enchiladas is to use the same skillet I cooked the vegetables in to warm the tortillas. Once the veggies have been transferred to a bowl just give the skillet a quick wipe and it’s ready to be used again. One less dish to wash!

How far in advance can I make these vegetable enchiladas?

The roasted tomatillo sauce can be made up to a week in advance, if you wish. You can assemble the rest the night before and bake when you are ready to eat.

Thanks for reading! To keep up with my kitchen escapades, follow me on Facebook, Instagram, Twitter, and Pinterest. If you make these Green Chile Enchiladas, please share it using the hashtag #LePetitEats!

5 from 2 votes

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Hatch Green Chile Enchiladas

These Green Chile Enchiladas are filled with jack cheese and a delicious variety of vegetables, then topped with a roasted hatch chile and tomatillo sauce.

Course Main Course

Cuisine Mexican

Keyword enchiladas, recipe for enchiladas, vegetarian enchiladas recipe

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Servings 4

Calories 500 kcal

Ingredients

For the tomatillo sauce:

• 1 pounds tomatillos
• 3 cloves garlic in their peels
• 1 jalapeño
• 3 Hatch green chiles
• 1/2 cup chopped fresh cilantro leaves and stems
• Salt

For the enchiladas:

• 2 tablespoons vegetable oil plus more for heating tortillas
• 1 sweet potato peeled and diced
• 1/2 yellow onion chopped
• 2 large Anaheim or Hatch green chiles can sub with poblanos, if you want spicier
• 1 medium zucchini chopped
• 1 ear corn kernels removed
• 1/2 teaspoon ground cumin
• Salt & freshly ground black pepper to taste
• 8 yellow corn tortillas
• 1 1/2 cups grated Monterey Jack cheese divided

For garnish:

• Queso Fresco
• Cilantro

Instructions

Make the sauce:

1. Rinse the tomatillos and cut them in half. Place them cut-side down on a foil-lined baking sheet along with the garlic and jalapeños. Broil on the top rack on the oven for 5 to 10 minutes until the tomatillos are lightly charred.

2. Meanwhile, roast the chiles directly over the flame of a gas burner (or broil the chiles on a foil-lined baking sheet), turning until the skins are evenly blackened. Place the blackened chiles in a bowl and cover with a plate to steam for about for 5 minutes, then peel off and discard the blackened skins.

3. Remove the baking sheet with the tomatillos from the oven and let sit until cool enough to handle. Remove the skins from the garlic and discard. Remove and discard the seeds and the stems from the jalapeño and the hatch chiles.

4. Place tomatillos, garlic, jalapeño, Hatch Chiles, cilantro, and 1 teaspoon of salt in a blender and pulse until puréed. Set aside.

Make the enchilada filling:

1. Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add potatoes and cook until starting to soften about five minutes. Add remaining tablespoon oil and add onions and Hatch chiles. Cook for another five minutes. Add zucchini, corn, cumin, salt and pepper and stir to combine. Cook for another 2-3 minutes, then remove from heat and transfer vegetables to a medium-sized bowl.

Assemble and bake the enchiladas:

1. Preheat the oven to 350 degrees F. Spread a thin layer of tomatillo sauce to the bottom of a 9×13 casserole pan.

2. Wipe the same skillet used to cook the vegetables clean. Add enough vegetable oil to cover the surface of the pan and heat on medium-high heat. Once the oil is hot, add one tortilla to the pan. Cook just until tortilla is warm and pliable, then remove with tongs, gently shaking off any excess oil. Place on a paper towel-lined plate

3. Place about 1 tablespoon of Monterey Jack cheese along the center of the tortilla. Cover with about 2 tablespoons of the vegetable filling. Roll up the tortilla and place it seam side down on the casserole dish.

4. Proceed cooking and filling the remaining tortillas this way, adding more oil to the pan as needed. Make sure to reserve about 1/2 cup of Monterey Jack cheese for the top of the enchiladas. Place each rolled tortilla side by side in the casserole dish and spread the remaining tomatillo sauce on top.

5. Sprinkle with remaining cheese and bake for about 15 minutes, or until cheese is melted. Remove from oven and sprinkle with queso fresco and cilantro leaves just before serving.

Recipe Notes

The roasted tomatillo sauce can be made up to a week in advance, if you wish. You can assemble the rest the night before and bake when you are ready to eat.