Cheesy Hatch Chile Enchiladas

Gluten free vegan cheesy Hatch chile enchiladas are the ultimate comfort food. This is a classic casserole that everyone loves, and you know the leftovers are even better the next day.

recipe originally published April 25, 2010

 

 

TABLE OF CONTENTS - Jump to any section:

1. 1. Why everyone loves these enchiladas
   2. Popular meal train recipe
   3. Ingredient substitutions
   4. Ingredient short cuts
   5. More enchilada recipes
   6. How long do enchiladas last?
   7. Reheating methods
   8. Jump to recipe: Hatch Chile Enchiladas recipe

Why you'll love this recipe

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 recipe we enjoy often. I make them for new moms, when I coordinate food delivery schedules for people, for potlucks, and for holidays.

and I make them when we are craving serious comfort food.

 

 

 

Perfect meal train recipe

These cheesy Hatch chile enchiladas are my go to 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 gluten free vegan Hatch chile enchiladas are a perfect recipe to make.

Meal train tip! This is an easy dish to assemble in a disposable, oven safe container so there's no need to return dishes. If I am bringing a dish for a housewarming party, I will buy a plain white casserole dish that does with any decor and that the recipient can keep as part of a housewarming gift.

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 oldest and dearest friends had her baby a couple years ago, I brought her new sweet family dinner their first night home. Her husband, who isn't a fan of leftovers, said that he'd have these for lunch the next day.

I have made these enchiladas for her husband a few 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?

 

Ingredient substitutions for this recipe

These Hatch chile enchiladas have a bright, 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 that mimics a classic chicken enchilada with green sauce.

In place of the jackfruit, you can use soy curls or white beans. I have made these enchiladas with each of those ingredients many times, and the flavors are the same.

Short cuts for enchiladas

Time saving shortcuts for this recipe include:

• Canned enchilada sauce instead of the homemade sauce
• Packaged Spanish rice that takes 90 seconds to prepare (although my Spanish rice also has a shortcut!)
• This organic Spanish rice with quinoa, peppers, and corn, also ready in 90 seconds

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! 

 

More enchilada recipes

If you love enchiladas as much as we do, you'll enjoy these recipes.

Lemon piccata enchiladas are unique and delicious and if you love bright lemon and caper flavors, I hope you try them. Packed with veggies, these crispy sweet potato enchiladas are another favorite.

Bean and cauliflower rice enchiladas are a more traditional enchilada recipe, and are quick and easy enough for a weeknight dinner.

Buffalo jackfruit enchiladas are straight up comfort food, filled with rice and buffalo jackfruit and topped with cashew cream. Mmm. Tortilla soup enchiladas have great flavor, and if you just want tortilla soup, that's part of the recipe!

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy these enchiladas within three days.

Cool completely, and refrigerate in a glass container with a tightly fitting lid. 

Reheating methods

• Oven: Transfer to a room temperature, oven safe baking dish or parchment lined baking sheet, and bake at 375° F until warmed through, checking after 10-12 minutes.
• Air Fryer: Transfer pieces of enchilada to an appropriate air fryer dish. Air fry at 350 °F and check after 6 minutes. Continue heating for another couple minutes as needed. 

 

Did you make these enchiladas? 

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Yield: four enchiladas

Cheesy Hatch Chile Enchiladas

Print

These enchiladas are the ultimate comfort food. This is a classic casserole that everyone loves, and you know the leftovers are even better the next day.

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

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 (or Soy Curls, see notes)
• ½ cup dairy free cream cheese
• 3-4 fresh Hatch chiles, roasted and diced (or 2 (4 ounce) cans Hatch chiles
• 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

Instructions

Preheat oven to 350 °F.

If using jackfruit

1. Drain jackfruit, place in large bowl.
2. Using two forks, shred jack fruit into smaller pieces (or chop with knife).

If using soy curls

1. Before rehydrating the soy curls, break them into smaller pieces (see video here).
2. Soak them in warm water to rehydrate, about 10 minutes.
3. Once rehydrated, drain soy curls. Squeeze soy curls to remove excess water.

If using beans

1. Drain canned beans.
2. Continue with instructions, adding to skillet in place of jackfruit:

Make enchilada filling

1. In large skillet over medium heat, sauté onion and garlic in olive oil until onion is soft and translucent.
2. Add shredded jackfruit (or soy curls, or beans), and continue sautéing several minutes, until slightly browned.

Assemble enchiladas

1. Pour about ⅓ to ½ cup enchilada sauce into bottom of square (8 or 9 inch) baking dish, enough to cover surface completely.
2. Spread 2 tablespoons cream cheese down middle of tortilla.
3. Add 2 tablespoons diced Hatch chile, followed by several tablespoons Spanish rice and sautéed jackfruit onion mixture. Roll and place in baking dish.
4. Repeat with remaining three tortillas.
5. 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.
6. Bake at 350 °F for 40 minutes, until cheese is melted and enchiladas are hot throughout.

Notes

Ingredient substitutions for this recipe

These Hatch chile enchiladas have a bright, 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 that mimics a classic chicken enchilada with green sauce.

In place of the jackfruit, you can use soy curls or white beans. I have made these enchiladas with each of those ingredients many times, and the flavors are the same.

Short cuts for enchiladas

Time saving shortcuts for this recipe include:

• Canned enchilada sauce instead of the homemade sauce
• Packaged Spanish rice that takes 90 seconds to prepare (although my Spanish rice also has a shortcut!)
• This organic Spanish rice with quinoa, peppers, and corn, also ready in 90 seconds

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! 

Perfect meal train recipe

These cheesy Hatch chile enchiladas are my go to 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 gluten free vegan Hatch chile enchiladas are a perfect recipe to make.

Meal train tip!

This is an easy dish to assemble in a disposable, oven safe container so there's no need to return dishes. If I am bringing a dish for a housewarming party, I will buy a plain white casserole dish that does with any decor and that the recipient can keep as part of a housewarming gift.

How long does this recipe last?

My rule for maximum flavor and freshness is to enjoy these enchiladas within three days.

Cool completely, and refrigerate in a glass container with a tightly fitting lid. 

Reheating methods

• Oven: Transfer to a room temperature, oven safe baking dish or parchment lined baking sheet, and bake at 375° F until warmed through, checking after 10-12 minutes.
• Air Fryer: Transfer pieces of enchilada to an appropriate air fryer dish. Air fry at 350 °F and check after 6 minutes. Continue heating for another couple minutes as needed. 

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Soy Curls
• 
  Violife Cream Cheese
• 
  GF Almond Flour Tortillas
• 
  Vegan Cheese, 7 Oz
• 
  Organic Young Jackfruit, 14 oz
• 
  Almond Milk Sour Cream
• 
  Ceramic Baking Dish
• 
  Disposable Pans With Lids

Nutrition Information:

Yield:

4

Serving Size:

1
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.

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.