Hatch Chile Enchiladas

Name: Hatch Chile Enchiladas
Yield: makes about 12 enchiladas depending on how thick you roll
Ingredients: 1 tablespoon olive oil; ½ a white onion, chopped; 3 cups chopped yellow potatoes (about 2 fist sized); 2 garlic clove, minced; ½ cup veggie broth; 2 zucchini or summer squash, shredded (about 2 cups); 1 cup corn (fresh, frozen, or grilled, your call); ½ cup roasted, diced hatch chilis*; 2 teaspoon cumin; 2 teaspoon smoked paprika; 1 teaspoon chili powder; 1 tablespoon braggs liquid aminos; Juice of half a lime; -; 12 corn or flour tortillas; Avocado and cilantro to garnish; -; Hatch Chili Enchilada Sauce:; makes 3 cups; 1 1/2 cups roasted, diced hatch chiles*; ½ medium white onion, chopped; ½ cup packed, chopped cilantro; 1 jalapeno, chopped with seeds removed; ½ teaspoon cumin; 1 tablespoon lime juice; ½ cup veggie broth; 2 tablespoon neutral tasting oil; Salt to taste

Prep Time

30 min

Cook Time

30 min

Total Time

1 hr

Servings

makes about 12 enchiladas depending on how thick you roll

ENCHILADAS ARE JUST TACO CASSEROLE

Ingredients

1 tablespoon olive oil

½ a white onion, chopped

3 cups chopped yellow potatoes (about 2 fist sized)

2 garlic clove, minced

½ cup veggie broth

2 zucchini or summer squash, shredded (about 2 cups)

1 cup corn (fresh, frozen, or grilled, your call)

½ cup roasted, diced hatch chilis*

2 teaspoon cumin

2 teaspoon smoked paprika

1 teaspoon chili powder

1 tablespoon braggs liquid aminos

Juice of half a lime

12 corn or flour tortillas

Avocado and cilantro to garnish

Hatch Chili Enchilada Sauce:

makes 3 cups

1 1/2 cups roasted, diced hatch chiles*

½ medium white onion, chopped

½ cup packed, chopped cilantro

1 jalapeno, chopped with seeds removed

½ teaspoon cumin

1 tablespoon lime juice

½ cup veggie broth

2 tablespoon neutral tasting oil

Salt to taste

Directions

Warm up your oven to 375 degrees and grab a rectangular baking dish no bigger than 9x13.

To make the filling for the enchiladas, warm the oil over a medium heat in a large saute or fryer pan with a lid. Add the onions and saute that shit till they start to get a little golden, about 5 minutes. Add the potatoes and garlic, toss them around then add the broth. Cover and let the potatoes simmer until they get soft, about 7-10 minutes depending on how big you chopped. Once they're good and soft, take the lid off and kinda smash up the potatoes with a spoon. It's fine to be kinda chunky. With the heat still on, add the zucchini, corn, hatch chiles, spices, and braggs. Stir it all up and keep it cooking till almost all of the broth is gone or absorbed, about 5 minutes. Turn off the heat, stir in the lime juice and let the mixture cool while you make the sauce.

To make the sauce, throw all that shit in a blender and let it run till it’s ya know, saucey? Then just set it aside.

Now you're finally gonna make the enchiladas. Cover the bottom of the dish with about 1 ½ cups of your hatch chili enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Kinda dip the tortilla around in a little of the sauce in the dish so that the bottom side is all coated. Fill it with a couple spoonfuls of filling and the roll it up so that it sits seam-side down in the dish. You fucking know how enchiladas are supposed to look so just do that shit. Keep going until you run out of space or out of filling. Cover the enchiladas with the remaining sauce, cover the dish tightly with foil and throw it in the oven for 20 minutes. Take off the foil and cook it for 5 more. Let it cool for a min or two before serving. Feel free to top those beautiful bastards with some sliced avocado, chopped cilantro, hot sauce or pico de gallo if you give a flying fuck about presentation.

*fresh or from a can works too

Pairs With...