Description
A flavorful vegetarian Hatch Chile Enchiladas recipe featuring a homemade Hatch chile enchilada sauce, filled with sautéed vegetables, tofu, and topped with melted Mexican cheese. Perfect for a wholesome, satisfying meal with a spicy Southwestern twist.
Ingredients
Scale
Sauce Ingredients
- 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
Filling Ingredients
- 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
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit to prepare for baking the assembled enchiladas.
- Make the Sauce: In a medium saucepan or skillet, heat the olive oil over medium heat. Add the minced garlic, chipotle chili powder, and cumin seeds. Stir frequently for about 1 minute until the cumin seeds begin to pop. Add the canned diced tomatoes, then stir in the roasted Hatch chiles. Pour in the red wine, vinegar, cinnamon, and water. Let the sauce simmer for 10 minutes, stirring occasionally. Remove from heat and set aside to cool.
- Finish the Sauce: Place the toasted pumpkin seeds in a food processor and pulse to chop. Add half of the cooled sauce and puree with the pumpkin seeds. Pour this first portion of sauce into a large bowl. Next, puree the remaining sauce in the food processor and add it to the bowl, combining both parts for a smooth and textured sauce ready for the enchiladas.
- Prepare the Filling: Heat 1 tablespoon of olive oil in a large cast iron skillet or frying pan over medium heat. Add the chopped onion and cook until softened, about 5 minutes. If using, add the cubanelle pepper and cook a few more minutes. Stir in the chopped cabbage and cook for a few minutes, then add the shredded zucchini or squash and cook an additional 2 minutes until vegetables start softening.
- Add Tofu: Drain tofu and place it in a large bowl. Pat dry and then crumble the tofu with your hands into small pieces. Add the crumbled tofu to the skillet with the cooked vegetables and stir to combine well. Remove the skillet from heat and allow the filling to cool slightly before assembling the enchiladas.
- Assemble Enchiladas: Lay one tortilla on your work surface. Spoon approximately 3/4 cup of the vegetable and tofu filling into the center of the tortilla, spreading it into a rectangular shape and leaving space around the edges. Fold the top and bottom edges inward, then fold the left and right edges to close the tortilla. Place the folded enchilada seam-side down in a large baking dish. Repeat this process to form all five enchiladas.
- Add Sauce and Cheese: Pour enough of the prepared Hatch chile sauce over the enchiladas to cover them completely and reach about halfway up the sides. There may be some sauce left over. Sprinkle the shredded Mexican cheese blend evenly over the sauced enchiladas.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 20 minutes. Remove from the oven, uncover, and serve the enchiladas warm with your favorite sides.
Notes
- This recipe offers a delicious vegetarian twist on classic enchiladas using a spicy Hatch chile sauce and tofu for protein.
- Feel free to substitute the zucchini with other types of squash or vegetables as preferred.
- If you prefer a milder heat, reduce or omit the chipotle chili powder.
- Use firm tofu and make sure to press and crumble it well to achieve the best texture in the filling.
- Roasted Hatch chiles can often be found fresh in season or roasted and jarred in specialty stores.
Nutrition
- Serving Size: 1 enchilada
- Calories: 251
- Sugar: 5.5 g
- Sodium: 247.1 mg
- Fat: 12.3 g
- Saturated Fat: 2.4 g
- Unsaturated Fat: 9.9 g
- Trans Fat: 0 g
- Carbohydrates: 23.3 g
- Fiber: 6.1 g
- Protein: 14.4 g
- Cholesterol: 3.5 mg
