Description
Indulge in the tantalizing flavors of these hatch chili enchiladas, where smoky roasted hatch chiles meld beautifully with melted cheddar cheese, wrapped in corn tortillas. This dish brings a burst of color and flavor to your table, making it perfect for any gathering—casual dinners or festive celebrations. With simple ingredients and straightforward instructions, you’ll impress your guests and satisfy your cravings for something truly special.
Ingredients
Scale
- 4 large hatch chiles
- 2 cups shredded cheddar cheese
- 8 corn tortillas
- ½ cup sour cream
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
Instructions
- Preheat oven to 425°F (220°C). Place hatch chiles on a baking sheet lined with foil and roast for 15-20 minutes until skins blister.
- While cooling, chop the onion and mince the garlic.
- In a bowl, mix shredded cheese, cooled chopped hatch chiles, onions, and garlic until well combined.
- Lay out corn tortillas and fill each with the mixture; roll tightly.
- Place rolled tortillas seam-side down in a greased baking dish, top with any remaining filling and additional cheese.
- Bake uncovered at 375°F (190°C) for about 25 minutes until golden brown and bubbling.
- Let cool slightly before serving topped with sour cream.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada (150g)
- Calories: 320
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg