Hatch chili enchiladas thug kitchen recipes - Comfort food

Author: Branda Powell  

Delicious vegetarian enchilada recipe featuring homemade Hatch chile enchilada sauce. Enchiladas stuffed with sautéed veggies, tofu and black beans, topped with a delicious sauce.

Hatch Chile Enchiladas

Hatch Chile Enchiladas
ENCHILADAS ARE JUST TACO CASSEROLE
Provided by: Bad Manners
Yields: 12 items
Number of ingredients: 28
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
How to cook:
  1. 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
Notes: Hatch Chili Recipe Vegan, Hatch Chili Enchiladas Thug Kitchen Green Chile Sweet Potato Enchiladas From The Fitchen Hatch Chile Vegetarian Recipes Yummly 4 Ing Vegan Chili Verde …

New Mexico Green Hatch Chile Enchilada Casserole /

In this video I will be showing you how to make a Green Hatch . Chile Chicken Casserole using leftover rotisserie chicken, hatch chilis , homemade enchilada sa

Charred Hatch Chile and Corn Enchiladas

Charred Hatch Chile and Corn Enchiladas
Provided by: Adrianna Adarme
Yields: 8 servings
Number of ingredients: 11
Ingredients:
  • 2 hatch chiles
  • 2 fresh ears of corn (shucked and cleaned)
  • 2 tablespoons diced red onion
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 5 ounces queso fresco (crumbled and divided)
  • 1 lime
  • 1 3/4 enchilada sauce (divided)
  • 8-10 corn or flour tortillas
  • 1 1/2 cup shredded pepper jack cheese
  • Cilantro
How to cook:
  1. Over medium heat, rest the hatch chiles on the grate of a gas stove, rotating the chiles every 30 seconds or so, and until the outsides are charred and skins are blistered. Dice the chiles, discarding the seeds, and set aside. Repeat this process with the corn, rotating the ears of corn every 30 seconds or so. Cut the kernels off the cob. Transfer the diced chiles and corn kernels to a bowl, along with the red onion, cumin, garlic powder, 4 ounces of crumbled queso fresco and a squeeze of lime. Mix and toss until combined.
  2. To soften the tortillas, microwave them for 10 seconds or so. Alternatively you can place tortillas between two damp paper towels, put them on a baking sheet and transfer them to a 200-degree F oven for 5-10 minutes. (This is the method I like to use.)
  3. Preheat oven to 350 degrees F. In a 9 x 12-inch casserole dish, add 3/4 cup enchilada sauce (measurement can be eyeballed). Spoon a few tablespoons of corn mixture onto the center of each tortilla. Fold over filling, placing the enchilada seam side down in the casserole dish. Repeat the process with the remaining tortillas and mixture. Top with the remaining 1 cup enchilada sauce and sprinkle on the cheese.
  4. Bake for 15 minutes until cheese melts. Garnish the enchiladas with lime, cilantro and a handful of the remaining queso fresco. Serve immediately.
Notes: Sweet Potato, Squash, and Black Bean Enchiladas, While the potato steams, grab a large skillet or wok and heat the oil up over a medium heat. Add the onion and sauté until it begins to brown, 3-5 minutes. Toss …

Zucchini and Hatch Chile Enchiladas

Zucchini and Hatch Chile Enchiladas
Delicious Hatch chiles mingle with some spiral sliced zucchini in these deliciously simple Zucchini and Hatch Chile Enchiladas.
Provided by: Chris Campbell
Total time: 60 minutes
Cook time: 60 minutes
Yields: 6 servings
Cuisine: Tex-Mex
Number of ingredients: 12
Ingredients:
  • 8 flour tortillas
  • 2 cups spiral sliced zucchini, coarsely chopped
  • 2 cups cooked, brown rice
  • 2 cups fat free, shredded cheddar cheese, divided
  • 1 1/2 cups green chile enchilada sauce
  • 1 cup roasted and chopped Hatch green chiles
  • 2 teaspoons Hatch chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Preheat oven to 350.
How to cook:
  1. Combine zucchini with the rice and 1 cup cheddar cheese. Stir well to combine. Add the Hatch chiles and remaining five ingredients (chili powder through oregano) and stir well.
  2. Pour 1/4 cup enchilada sauce in the bottom of a 9 x 13 casserole dish coated with cooking spray.
  3. Spoon 1/3 cup of mixture down the middle of one tortilla, roll up and lay seam side down in the casserole dish. Repeat with remaining seven flour tortillas.
  4. Pour the remaining enchilada sauce over the enchiladas and bake at 350 for 30 to 35 minutes. Remove from heat, sprinkle with remaining cheese, spray lightly with cooking spray, and bake an additional 10 to 15 minutes or until the cheese is melted and bubbly. Allow to cool slightly before serving.
Notes: Thug Kitchen's Sweet Potato, Squash, and Black Bean, Add the onion and sauté until it begins to brown, 3 to 5 minutes. Toss in the squash and cook for another minute. Add the chili powder, cumin, salt, …

Vegetarian Hatch Chile Enchiladas

Vegetarian Hatch Chile Enchiladas
Delicious vegetarian enchilada recipe featuring homemade Hatch chile enchilada sauce. Enchiladas stuffed with sautéed veggies, tofu and black beans, topped with a delicious sauce.
Provided by: Cooking Chat
Total time: 27666564 minutes
Cook time: 50 minutes
Prep time: 15 minutes
Yields: 5 servings
Cuisine: Mexican
Number of ingredients: 19
Ingredients:
  • 1/4 cup toasted pumpkin seeds (or sliced almonds)
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1 teaspoon chipotle chili powder (regular chili powder is OK)
  • 1 teaspoon cumin seeds
  • a 14 1/2 oz can diced tomatoes
  • heaping cup of roasted Hatch Chiles
  • ¼ cup dry red wine
  • 1 tsp vinegar
  • 1 cup water
  • 1 pinch cinnamon
  • 1/4 teaspoon salt
  • 1 onion, chopped
  • 1 cubanelle pepper or similar (optional)
  • 1 1/2 cups thinly chopped cabbage
  • 2 1/2 cups shredded zucchini (1 large) or other squash
  • 1/2 cup shredded Mexican cheese blend
  • 14 ounce package of firm tofu
  • 5 large tortillas
Nutrition:
  • Serving Size: 1 enchilada
  • Calories: 251 calories
  • Sugar: 5.5 g
  • Sodium: 247.1 mg
  • Fat: 12.3 g
  • Saturated Fat: 2.4 g
  • Trans Fat: 0 g
  • Carbohydrate: 23.3 g
  • Fiber: 6.1 g
  • Protein: 14.4 g
  • Cholesterol: 3.5 mg
How to cook:
  1. Preheat the oven to 350 degrees.
  2. Make the sauce: In a medium saucepan or skillet, heat the olive oil on medium.Add the garlic, chipotle powder and cumin seeds. Stir frequently for about 1 minute, until the seeds begin to pop. Add the tomatoes, then stir in the Hatch chiles. Next, add the wine, vinegar, cinnamon and water. Simmer for 10 minutes, stirring occasionally. Remove pan from heat and set aside to cool.
  3. Finish the sauce: Add the pumpkin seeds to a food processor. Pulse to chop the seeds. Next, add half of the sauce from the pan, and puree with the pumpkin seeds. Pour that portion into a large bowl, then pour the remaining sauce from the pan into the food processor. Puree, then pour that sauce into the bowl, where it is ready for making the enchiladas.
  4. Start making the filling: Heat a tablespoon olive oil in large cast iron skillet or other frying pan. Add the onion. Cook until the onion softens, about 5 minutes. Add the pepper, if using, and cook for a few more minutes.
  5. Add the veggies
  6. Stir in the cabbage, cook for a few minutes, followed by the squash, and cook for another 2 minutes until the vegetables have begun to soften.
  7. Prep the tofu:
  8. Take the tofu out of the water, and place it in a large bowl. Pat dry. Use you your hands to squeeze the tofu and break it into little pieces. After the veggies have softened, add the broken up tofu into the skillet with the veggies. Stir well to combine the tofu with the vegetables. Remove from heat to let the mixture cool a bit before putting the enchiladas together.
  9. Assemble enchiladas:
  10. Lay a tortilla shell on a work surface. Add a scoop (about 3/4 of a cup) of the vegetable filling to the center of the enchiladas, spreading the filling into a rectangular shape, leaving plenty of room around the edges. Fold the tortilla, first at the top, then the bottom. Then fold the tortilla the longer way, bringing the left, then the right edges over to close it up. Place the enchilada fold side down in a large baking dish. Repeat the process for the remaining 4 enchiladas.
  11. Add the sauce & cheese: Pour enough sauce over the enchiladas to completely cover them, and have the sauce about halfway up the sides of the enchiladas. You may have a bit of sauce left over. Sprinkle the cheese evenly over the enchiladas.
  12. Bake the enchiladas: Cover the baking dish, and bake for 20 minutes, covered. Remove the enchiladas from the oven. Serve and enjoy!
Notes: 22 Thug Kitchen ideas | thug kitchen, kitchen recipes, Explore Donna Rawhouser's board "Thug Kitchen", followed by 206 people on Pinterest. See more ideas about thug kitchen, kitchen recipes, recipes.
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