Earth, smoky, delicious Traditional Flat Hatch Chile Enchiladas with an Egg in their simplicity are the quintessential (better) half of New Mexico's "red or green." Their vegetarian cheesy goodness is not "healthyish," but all things in moderation, right?
👩🏻🍳 Tamara Talks - About NM Flat Hatch Green Chile Enchiladas
I'm seeing a lot of recipes for Hatch green chile enchiladas, and I have to be a little snarky. My suspicions arise when I see the word "chili." Just no. The word is "chile." Puhleez.
Canned soup? Heck no! Chicken? Optional but not necessary. A runny egg? Yes please!
Traditional New Mexican style green chile enchiladas are typically flat, and stacked rather than rolled. In restaurants, you'll find the enchiladas made and served by individual plate with just a few simple ingredients:
- good green chile gravy made with a roux (not soup), garlic and cumin, broth/stock, and Hatch green chile
- corn tortillas (not flour!)
- a runny egg
The Hatch Green Chile Store was kind enough to send this homesick New Mexico girl a box of gorgeous fresh Hatch green chile. If you don't have access to local Hatch chile, I highly recommend ordering from them online. I have used both the fresh green chile and the vacuum-packed frozen chile. They did not compensate me for this post.
This recipe requires roasted Hatch green chile, peeled, stemmed, seeded, and chopped. If you don't have access to fresh chile, Bueno green chile is available in many freezers in markets across the country!
📋 Ingredients You'll Need
Here is a quick look at the ingredients in the recipe – it’s handy to use at the grocery store or as a summary of what you need. Skip to the recipe for quantities.
- oil (refined coconut or vegetable oil)
- Hatch green chile (diced)
- onions - red, yellow, green
- cheese - cheddar (I like reduced fat sharp), asadero, Mexican blend
- Make the Hatch green chile sauce - Add the oil to a saucepan over medium-high heat. Stir in the flour, and cook until it begins to get a little bit of color (about 5 minutes). We're looking for a very light roux. Note: Stir frequently (or constantly) to avoid burning. Add the cumin and garlic, and cook an additional minute or so. Begin whisking in the broth/stock, allowing time for the mixture to come to a boil as you add. Maximum thickness happens when it boils. When you achieve the consistency of a medium-thick gravy, add the green chile. Return to a boil, then reduce heat to a simmer. Check occasionally while you prepare the remaining ingredients, adding more liquid if necessary.
- Prepare the other ingredients - Chop the onions, grate the cheese, gather the eggs. Preheat the oven to 400 degrees (if using).
- Assemble the enchiladas - Start with a single corn tortilla on a plate. Using a ladle, spread enough sauce to cover the tortilla. Sprinkle with cheese and onions. Repeat (I usually use 3 tortillas per person). You'll just want sauce and cheese on the last tortilla. Place in the hot oven or microwave (60 seconds). If I'm using the oven, I get all the plates ready, and put them in the oven until cheese is visibly melting.
- Finish - Prepare your eggs. I do basted eggs to where the white is set but the yolks are very loose. Top each stack with an egg, and garnish with chopped cilantro as desired. Enjoy!
💭 Tips and FAQ
What kinds of cheese work well in these enchiladas? My usual choice is reduced fat sharp cheddar, or if I don't mind the calories, full fat extra sharp cheddar. That's just a personal preference. You do wanting a melting cheese! Try asadero, Mexican blend, cheddar, etc.
To keep your enchiladas vegetarian, use a good vegetable broth. Generic brands are often watered-down and just a mixture of carrots, celery, and onion.
My carnivore wants "meat!" I find diced chicken works best with green chile, but it's just a personal preference. A rotisserie chicken is a great time saver!
Onions? I have used red, white, sweet, yellow, and scallions. I think I even used shallots once. Scallions are my preference.
I'm cooking for 2, but I always make the full batch of green chile sauce, or even double it. It's awesome leftover. You can keep it in the refrigerator for about 5 days (if it lasts that long!) or freeze it for another meal...
If you prefer to make enchiladas in a casserole, layer them the same way. Cook about 45 minutes covered in a 375 degree oven.
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🍷 Pairing Suggestions
On photo day, I made a batch of mayocoba (Peruano) beans. They are more soft, buttery, and mild than pinto beans, and can be treated the same way. The enchiladas are also great with vegan borracho beans and red or cilantro rice.
Pairing wine with these Hatch green chile enchiladas is difficult. I have found that a riesling or gewurtztraminer works well enough. A craft beer is our usual choice; try a well-balanced ale. The maltiness tames the heat, and the relatively light hops complement the fatty cheese and tortillas.
Hatch Green Chile Sauce
- ¼ cup refined coconut oil or canola oil
- ¼ cup flour
- 2 teaspoons ground cumin
- 1 teaspoon garlic, minced
- 2 to 3 cups broth/stock
- 2 cups chopped Hatch green chile
- 1 teaspoon salt +/-
- several grinds of pepper
Green Chile Enchiladas
- 1 dozen corn tortillas
- 8 to 12 ounces cheese, grated
- ½ cup onion (see Tips), chopped
- 4 eggs
Macronutrients are an approximation only from MyFitnessPal.com, and are based on 2% reduced fat cheddar cheese.
Amount Per Serving: Calories: 490Total Fat: 21gCarbohydrates: 44gProtein: 37g