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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Cheesy Hatch Chile Enchiladas
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
- 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
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 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.
Notes
gluten free, dairy free / vegan recipe
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Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
about Kristina:
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...
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.
Healing Tomato says
I definitely know a few non-vegans I would love to send this recipe too. Bet they won't miss the meat in the recipe. Great post, Kristina.
Kristina Sloggett says
thank you!
allie @ Through Her Looking Glass says
Dear Kristina, these look like perfection! I love enchiladas and so easy to make and serve. My boys will all love these and we will definitely be making an even number....
Kristina Sloggett says
ha! good call, everything MUST be even in enchiladas 😉
Kirsten says
Yum, Kristina! I have a few casseroles that are my 'go to' for folks needing a meal. I especially love when I can have 1 kitchen session and make dinner for 2 families (ours + one other). Done!
I used the last of my unfrozen roasted Hatch chiles making salsa verde--which just means that when I'm ready to fix enchiladas I'll need to defrost one--but then I've got that amazing sauce ready to pour over.
Damn, now I've got a hankering for enchiladas!
Thanks!
Kristina Sloggett says
exactly, Kirsten - I always make another pan for us. win win.
Kristen @ A Mind Full Mom says
Totally comfort food! Love this!
Ali @ Home & Plate says
I have been looking for more casserole dishes now that we are headed into fall and this dish has all the flavors for a perfect dinner.
Kristina Sloggett says
this is definitely a good cold weather comfort...
Marye says
Enchiladas tempt me like crazy, these look so good! I am going to have to try these!
Kimberly @ The Daring Gourmet says
These sound soooo yummy! Seriously, it's hard to beat this for great comfort food!
Debra @ Bowl Me Over says
Hatch chilies are one of the best parts of summer!
Kristina Sloggett says
agreed! our market had a HUGE table full of them recently... and the produce guy was out in the parking lot with a smoker FULL of them, yum!
Brittany says
These look so good! I am sure my entire family would love these. Adding to my menu for the week!
Kristina Sloggett says
enjoy, Brittany!
Eileen says
Oh man, yes please! I love the idea of making enchiladas with green sauce - we usually use red, and that's great too, but switching it up sounds so delicious. Must try!
Kristina Sloggett says
I almost always use green sauce... I actually asked Jason recently if he minded, ha! he loves the green sauce too, good thing 😉