Cheesy vegan Hatch chile enchiladas are a perfect comfort food. The classic casserole that everyone loves, made vegan and gluten free! You know the leftovers are even better the next day.
recipe originally published April 25, 2010
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Comfort food everyone loves
When I think comfort food, these cheesy vegan hatch chile enchiladas are one of the first recipes I think of. The flavor is a mild heat level that most can enjoy, with enough cheese and carb-y goodness to qualify as straight up comfort food.
These enchiladas are a favorite, Jason and I enjoy them often. I make them for new moms. I make them when I coordinate food delivery schedules for people. I make them for potlucks. I make them for holidays. I make them when we are craving serious comfort food.
Perfect meal train recipe
The next time you are making a dish for a new mom, a friend needing a dinner, or any other sort of meal train, these cheesy Hatch chile enchiladas are a perfect recipe to make.
Several years ago, a friend I have known since early grade school was in an accident, breaking his left foot and his right leg. I sent a huge pan of these enchiladas his way.
When one of my dearest friends had her baby a couple years ago, I brought this new sweet family dinner their first night home. I had to, it was also her birthday. Her husband, who is known to dislike leftovers, said that he'd have these for lunch the next day, as if doing her a favor... she said oh, no you won't!
I have made Hatch chile enchiladas specifically for her husband several times since.
My tip: Always make an even number of these, otherwise there will be fights over the final enchilada...
I make them any time a comfort food is necessary. We enjoy them often, especially in the winter time. The leftovers make great breakfast. Those leftovers might actually be better than fresh out of the oven?
How to make cheesy vegan enchiladas
These cheesy vegan enchiladas have great tangy flavor, thanks to the tomatillos and peppers in the homemade green enchilada sauce. The comfort food aspect comes from the cheese and easy Spanish rice, and the shredded jackfruit brings a hearty texture.
Once you have all of the ingredients assembled, this recipe is quick to finish. Pour some enchilada sauce into the baking dish, fill the tortillas and roll them up, and line them up over the sauce. Add more cheese and sauce to the top and bake!
Did you make these cheesy vegan enchiladas?
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- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 2 cloves garlic, peeled and minced
- 1 (20 ounce) can jackfruit in brine, drained
- ½ cup dairy free cream cheese
- 3-4 fresh Hatch chiles, roasted and diced
- 1 cup Simple Spanish Rice
- 1 recipe Easy Green Enchilada Sauce
- 3-4 ounces dairy free cheese, grated
- 4 gluten free tortillas
- dairy free sour cream, for garnish
- green onion, chopped, for garnish
- Preheat oven to 350 °F.
- Transfer drained jackfruit to mixing bowl or large cutting board. Using forks or a knife, shred or chop jackfruit.
- In large skillet over medium heat, sauté onion and garlic in olive oil until onion is soft and translucent. Add shredded jackfruit, cook several minutes.
- Pour about ½ cup enchilada sauce into bottom of square (8 or 9 inch) baking dish, enough to cover surface completely.
- Assemble enchiladas: spread 2 tablespoons cream cheese down middle of tortilla. Add 2 tablespoons diced Hatch chile, followed by several tablespoons Spanish rice and sautéed jackfruit onion mixture. Roll and place in baking dish. Repeat with remaining three tortillas.
- Top enchiladas with grated cheese, pour remaining enchilada sauce over top. Using a fork or spatula, move enchiladas around so sauce coats each enchilada, in between.
- Bake at 350 °F for 40 minutes, until cheese is melted and enchiladas are hot throughout.
gluten free, dairy free / vegan recipe
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Amount Per Serving: Calories: 250Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gSodium: 260mgCarbohydrates: 17gFiber: 5gSugar: 2gProtein: 7g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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