Hatch Chile Enchiladas
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
8 enchiladas
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Calories
396 kcal
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Course
Main Course
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Cuisine
Mexican
Hatch Chile Enchiladas
Report
Creamy Beef and Hatch Chile Enchiladas are probably my favorite enchilada recipe on the planet. We combine flavorful ground beef with roasted hatch Chile peppers, and pepper jack cheese and then wrap it up in flour tortillas, smother them in a spicy hatch pepper cream sauce, more cheese, and then bake. Heaven on this earth!
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Ingredients
- 4-5 hatch peppers (taste the peppers, if they are SUPER spicy, you'll want to use four, if they're mild, use five)
- 1 tsp olive oil
- 1/2 cup diced onion (about 1/2 medium onion)
- 2 large garlic cloves, minced
- 1 lb lean ground beef (I like to use ground sirloin)
- 1 1/4 tsp kosher salt, divided
- 2 cups shredded pepperjack cheese, divided
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cups warm chicken stock
- 8 oz sour cream (you can also use light or Greek yogurt)
- 8 fajita-sized flour tortillas
Instructions
- Preheat oven to 350 degrees. Grease a 9x11 casserole dish.
- Using a gas stove or broiler, roast peppers until they are charred on all sides. Place in a bowl and cover with plastic wrap or in a sealed ziplock baggie and steam. Let them steam for 10-15 minutes while you cook the beef. Peel the skin off the peppers and seed. Chop.
- Heat a large non-stick skillet to a medium-high heat. Add olive oil. Once the oil is hot, add onion, garlic and ground beef. Saute until beef is brown and cooked through, about 7-8 minutes. Drain fat if necessary. Add in ½ cup of chopped peppers and ½ teaspoon of salt. Cook another minute. Remove from heat and season to taste with salt and pepper. Cool slightly and stir in one cup of pepper jack cheese.
- Add half of the warm chicken stock to a blender along with ⅓-1/2 cup of the chopped hatch peppers. TASTE THE PEPPERS and see how hot they are in relation to your palate. I like to start with a 1/3 of a cup and then add more if needed. Blend until smooth.
- In a medium sauce pan, melt butter over a medium heat. Once butter melts, whisk in flour, cook for one minute. Slowly whisk in warm chicken stock, and hatch pepper and chicken stock mixture. Add remaining 3/4 tsp salt. Bring to a boil and reduce to a simmer until thickened, about 5 minutes. Once thickened, remove from heat and stir in sour cream. Season to taste with salt and pepper.
- Spread enough sauce, about ½ cup, to lightly coat the bottom of the casserole dish. Spoon filling into tortillas, roll up and place seam-side down in casserole dish. Pour remaining sauce on top of rolled enchiladas. Sprinkle with remaining cheese and baked for 15-20 minutes or until hot, bubbly, and the cheese has melted. Do not let them brown too much. Serve with chopped cilantro and green onion.
Nutrition Information
Show Details
Serving
1enchilada
Calories
396kcal
(20%)
Carbohydrates
19g
(6%)
Protein
22g
(44%)
Fat
26g
(40%)
Saturated Fat
13g
(65%)
Cholesterol
84mg
(28%)
Sodium
819mg
(34%)
Potassium
329mg
(9%)
Fiber
1g
(4%)
Sugar
2g
(4%)
Vitamin A
483IU
(10%)
Vitamin C
1mg
(1%)
Calcium
284mg
(28%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8enchiladas
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 1enchilada | |
| Calories | 396kcal | 20% |
| Carbohydrates | 19g | 6% |
| Protein | 22g | 44% |
| Fat | 26g | 40% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 84mg | 28% |
| Sodium | 819mg | 34% |
| Potassium | 329mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 483IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 284mg | 28% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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