Vegetarian Hatch Chile Enchiladas Recipe

If you’re looking for a cozy, packed-with-flavor meal that’s both meat-free and utterly satisfying, I have just the thing for you: Vegetarian Hatch Chile Enchiladas Recipe. This dish brings together the smoky warmth of Hatch chiles with a medley of fresh veggies and tofu, all wrapped in tender tortillas and baked under a blanket of homemade chile sauce and cheese. Trust me, once you try this, you’ll be hooked!

Ingredients You’ll Need

These ingredients come together to create a balanced and vibrant dish, blending a smoky homemade sauce with tender, sautéed veggies and creamy tofu. If you can find fresh roasted Hatch chiles, you’re in for a real treat—but frozen or jarred work just fine too.

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• Toasted pumpkin seeds: Adds nuttiness and thickness to the sauce; you can swap sliced almonds if needed.
• Olive oil: For sautéing—the base of flavor in your sauce and veggie filling.
• Garlic clove: Fresh minced garlic brings a punch of aroma and depth.
• Chipotle chili powder: For a smoky heat; if you prefer milder, regular chili powder is just fine.
• Cumin seeds: Toasted cumin seeds add earthiness and a bit of crunch in your sauce.
• Canned diced tomatoes: Forms the sauce base along with the chiles.
• Roasted Hatch chiles: The star ingredient with their signature smoky, slightly spicy flavor.
• Dry red wine: Adds acidity and richness to the sauce—feel free to substitute vegetable broth if you’d rather avoid alcohol.
• Vinegar: Just a splash to brighten the sauce.
• Water: For simmering the sauce to the perfect consistency.
• Cinnamon: A pinch adds subtle warmth and complexity.
• Salt: Essential for bringing out all the flavors.
• Onion: Chopped and sautéed for sweetness and aroma.
• Cubanelle pepper (optional): Provides a gentle peppery flavor if you want a bit more bite.
• Thinly chopped cabbage: Adds texture and a slight crunch to the filling.
• Shredded zucchini (or other squash): Lightens the filling with moisture and freshness.
• Mexican cheese blend: Melts beautifully on top—use a vegetarian cheese if you prefer.
• Firm tofu: Crumbled into the filling for protein and creaminess.
• Large tortillas: The perfect vessel to wrap all those goodies!

Variations

One of the best things about this Vegetarian Hatch Chile Enchiladas Recipe is how easy it is to make it your own. I love to switch up the veggies based on what I have in the fridge or seasonal produce, and you might enjoy experimenting too!

• Add Black Beans: I started adding black beans to boost fiber and protein, and my family goes wild for the extra heartiness it adds.
• Use Vegan Cheese: If you’re dairy-free, I’ve replaced the Mexican cheese blend with a sharp vegan cheddar, and it melts wonderfully.
• Spice It Up: Toss in some diced jalapeños for an extra kick if you love it spicy like I do.
• Make It Gluten-Free: Swap in corn tortillas instead of flour and you’re good to go without losing any flavor.

How to Make Vegetarian Hatch Chile Enchiladas Recipe

Step 1: Prepare the Flavorful Sauce

Start by heating olive oil in a medium saucepan over medium heat. Add the minced garlic, chipotle chili powder, and cumin seeds. Stir frequently—this is key—so the cumin seeds start to pop and the garlic doesn’t burn but releases all that fragrant goodness (about 1 minute). Then, pour in the diced tomatoes, followed by the roasted Hatch chiles. Next, mix in the red wine, vinegar, cinnamon, and water. Let everything simmer for about 10 minutes, stirring occasionally until the sauce thickens slightly and flavors meld beautifully. Remove from the heat and let it cool a bit before blending.

Step 2: Blend the Sauce with Pumpkin Seeds

Throw the toasted pumpkin seeds into a food processor and pulse until coarsely chopped—this trick gives your sauce a wonderful texture and nutty depth. Add half of your chile sauce to the seeds and puree. Pour this mix into a large bowl. Then, add the remaining sauce to the processor and puree again until smooth, pouring it into the same bowl. You’ll get a sauce with both smooth and chunky layers—a little something I discovered that really steps up the flavor and texture.

Step 3: Cook the Veggie and Tofu Filling

Heat another tablespoon of olive oil in a large cast iron skillet or your favorite frying pan over medium heat. Add the chopped onion and cook it until it softens and starts to caramelize—around 5 minutes. If you’re using the cubanelle pepper, toss that in now and cook a few more minutes. Then stir in the chopped cabbage, cooking to soften it but still keeping a bit of crunch, about 3 minutes. Add the shredded zucchini or squash, letting it cook for 2 minutes. Meanwhile, pat your tofu dry and use your hands to crumble it into small pieces. Add the tofu to the skillet and stir well, blending it with the vegetables. Remove from heat to cool slightly—this makes filling your tortillas much easier and less messy.

Step 4: Assemble Your Enchiladas

Place one tortilla on a flat surface. Spoon about ¾ cup of the veggie-tofu filling into the center and spread it out into a rectangular shape, leaving enough room at the edges for folding. Fold the top edge over, then the bottom. Next, fold in the left and right sides, closing the enchilada tightly (kind of like folding a little burrito). Place the rolled enchilada seam-side down in your baking dish. Repeat for the remaining four tortillas.

Step 5: Smother with Sauce and Cheese, Then Bake

Pour your beautiful Hatch chile sauce over the enchiladas, making sure they’re well covered and the sauce reaches about halfway up the sides. Don’t be shy here—the sauce is where all the magic happens. Sprinkle shredded Mexican cheese blend evenly on top (that melty layer is my favorite part). Cover the dish with foil and bake at 350°F (175°C) for 20 minutes. Once done, remove from the oven and let them sit for a few minutes before serving.

How to Serve Vegetarian Hatch Chile Enchiladas Recipe

Garnishes

I’m a sucker for fresh garnishes—chopped cilantro, a dollop of sour cream or Greek yogurt, and a squeeze of lime brighten up these enchiladas perfectly. Sometimes I add pickled red onions for a tangy crunch that contrasts beautifully with the rich sauce.

Side Dishes

My go-to sides? Simple Mexican rice and a crisp green salad with avocado. The freshness and lightness balance the richness of the enchiladas and make the meal feel complete and satisfying.

Creative Ways to Present

For a special occasion, I’ve served individual enchiladas in small cast iron skillets to keep them warm and make presentation feel extra cozy. Another fun idea is layering the filling and sauce in a casserole dish for a quick enchilada pie—still delicious and much faster to assemble.

Make Ahead and Storage

Storing Leftovers

I store leftover enchiladas in an airtight container in the fridge for up to 4 days. They actually taste even better the next day after the flavors have fully melded together. Just remember to keep the sauce covered so the tortillas don’t dry out.

Freezing

This recipe freezes wonderfully. I freeze assembled but unbaked enchiladas in a tightly sealed container. When I’m ready to eat, I thaw them overnight in the fridge and bake as usual—same delicious results without the fuss!

Reheating

For reheating, I pop leftovers in a 350°F oven until warmed through (about 15 minutes). If I’m in a rush, a quick microwave zap works too, but the oven keeps the edges delightfully crisp and the sauce bubbling.

FAQs

Final Thoughts

This Vegetarian Hatch Chile Enchiladas Recipe is one of those meals that hits all the right notes—comforting, flavorful, and nourishing. I love how it brings a little bit of New Mexico’s iconic chile flavor right into my kitchen. Whether you’re cooking for family, friends, or just yourself, these enchiladas always get rave reviews. Give it a try, and I promise you’ll be adding it to your regular rotation!

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