New Mexico Hatch Chile Enchiladas are a flavorful and comforting dish that highlights the unique taste of Hatch chiles, known for their distinct balance of heat and sweetness. These enchiladas capture the essence of New Mexican cuisine, featuring corn tortillas filled with a blend of cheese and your choice of meat, smothered in a rich and spicy Hatch chile sauce. Roasted Hatch chiles provide a depth of flavor that is both earthy and slightly smoky, making these enchiladas a true southwestern delight. Perfect for family gatherings or a cozy dinner at home, this dish brings a taste of the Southwest to your table.
Ingredients
For the Hatch Chile Sauce:
- 8 Hatch chiles, roasted, peeled, and chopped
- 2 tablespoons vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons flour
- 2 cups chicken or vegetable broth
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper, to taste
For the Enchiladas:
- 12 corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 2 cups cooked chicken, beef, or pork (optional)
- Vegetable oil, for frying
- Fresh cilantro, chopped (for garnish)
- Sour cream (for serving)
Instructions
- Prepare the Hatch Chile Sauce:
- Heat the vegetable oil in a saucepan over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 3-4 minutes.
- Stir in the flour and cook for 1 minute. Gradually add the chicken or vegetable broth, whisking to prevent lumps.
- Add the chopped Hatch chiles, cumin, oregano, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens. Use an immersion blender to puree the sauce until smooth, if desired.
- Prepare the Enchiladas:
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- In a small skillet, heat a little vegetable oil over medium heat. Briefly fry each corn tortilla for about 10 seconds per side until pliable. Drain on paper towels.
- Dip each tortilla in the Hatch chile sauce to coat. Fill with a few tablespoons of cheese and meat (if using), then roll up and place seam-side down in the baking dish.
- Assemble and Bake:
- Pour the remaining sauce over the enchiladas and sprinkle with any remaining cheese.
- Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Serve:
- Garnish with fresh cilantro and serve with sour cream.
Enjoy your New Mexico Hatch Chile Enchiladas as a deliciously spicy and comforting dish that brings the authentic flavors of the Southwest to your kitchen.
