I’m a huge fan of Tex-Mex style food and I’ve made a few dozen different enchiladas recipes at home and tried a few zillion enchiladas at Mexican restaurants. These Hatch Green Chile Enchiladas are right up near the top of the best enchiladas ever. The hatch chiles add a perfect amount of heat and smokey flavor. The creamy enchilada filling has black beans and lots of fresh summer corn. Over the top you pour a hatch chile cheese sauce that so indulgently cheesy and delicious.
I know everyone else is going nuts for Pumpkin Spice Lattes and filling their Pinterest boards with chowders and cozy comfort foods, but I’m not there yet. It was over 90 degrees earlier this week! I’m looking forward to the cooler weather, and I’m always on board with comfort food, but we still have at least a few more weeks with delicious summer produce left and I plan to make the most of it.
- 1 14 oz. can black beans, drained and rinsed
- 1½ cups corn, cut from fresh corncobs
- ¼ cup Hatch chiles, roasted, peeled, deseeded, and chopped
- 2 oz. cream cheese, softened
- ¼ tsp. chili powder
- ¼ tsp. ground cumin
- ¼ tsp. garlic powder
- ¼ tsp. salt
- 7 soft taco size flour tortillas
- 1 tbl. butter
- 1 tbl. flour
- 1 cup vegetable broth
- ¼ cup whole milk or heavy cream
- 2 tbl. Hatch chiles, roasted, peeled, deseeded, and chopped
- 2½ cup shredded Monterey jack cheese, divided
- Heat the oven to 350 degrees.
- In a large bowl, mix together the black beans, corn, hatch chiles, cream cheese, chili powder, cumin, garlic powder, and salt. Set aside.
- Melt the butter in a pan over medium-high heat. Whisk in the flour and cook for two minutes. Gradually stir in the vegetable broth and bring to a simmer, whisking occasionally. Once the sauce has thickened slightly, stir in the milk or heavy cream, hatch chiles, and ½ of cheese. Remove from heat and stir until smooth.
- In large baking dish (such as a 9" x 13") pour enough sauce to just cover the bottom of the pan. Divide the filling mixture evenly between the tortillas. Roll the tortilla around the filling and place in the pan, seam-side down. Pour the remaining sauce over the top of the filled enchiladas and sprinkle the remaining cheese over the top.
- Bake for 30 minutes until the cheese has melted and is beginning to brown and everything is hot and bubbly. Serve as is, or garnish with avocado or green onions.
Adapted from Lovely Little Kitchen