Cheesy Hatch Chile Enchiladas – cheesy, tangy – perfect comfort food. the classic casserole that everyone loves – vegan and gluten free! you KNOW the leftovers are even better the next day.

Cheesy Hatch Chile Enchiladas

The Vegan MoFo prompt for today is “share something vegan with a non vegan.”

Well.

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 for friends in need.

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! 

So, please 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?

When reading through the list of Vegan MoFo prompts, I immediately thought of this recipe for the”share something vegan with a non vegan.” Actually, it says “share something vegan (and delicious, duh!) with a non vegan.”

That delicious, duh! is probably what made me think of these. Because they truly are.

Cheesy Hatch Chile Enchiladas

YIELD: four enchiladas

dairy, egg, and gluten free, vegan

INGREDIENTS:

1 tablespoon olive oil
1 yellow onion, peeled and diced
2 cloves garlic, peeled and minced
1 (20 ounce) can jackfruit in brine, drained
1/2 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 favorite dairy free cheese, grated
4 gluten free tortillas
dairy free sour cream, for garnish
green onion, chopped, for garnish

INSTRUCTIONS:

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 1/2 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.

Remove from oven, allow to cool several minutes. Garnish with dairy free sour cream and green onion.

delicious!

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ABOUT KRISTINA: Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days – sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers – well, one drummer – and travel.

printable Cheesy Hatch Chile Enchiladas recipe:

Yield: four enchiladas

Cheesy Hatch Chile Enchiladas

Print

cheesy, tangy – perfect comfort food. the classic casserole that everyone loves – vegan and gluten free! you KNOW the leftovers are even better the next day.

Ingredients

• 1 tablespoon olive oil
• 1 yellow onion, peeled and diced
• 2 cloves garlic, peeled and minced
• 1 (20 ounce) can jackfruit in brine, drained
• 1/2 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 favorite dairy free cheese, grated
• 4 gluten free tortillas
• dairy free sour cream, for garnish
• green onion, chopped, for garnish

Instructions

1. Preheat oven to 350 °F.
2. Transfer drained jackfruit to mixing bowl or large cutting board. Using forks or a knife, shred or chop jackfruit.
3. 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.
4. Pour about 1/2 cup enchilada sauce into bottom of square (8 or 9 inch) baking dish, enough to cover surface completely.
5. 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.
6. 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.
7. Bake at 350 °F for 40 minutes, until cheese is melted and enchiladas are hot throughout.

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

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