Vegetarian Hatch Chile Enchiladas

5 from 4 reviews

Delicious vegetarian enchilada recipe featuring homemade Hatch chile enchilada sauce. Enchiladas stuffed with sautéed veggies, tofu and black beans, topped with a delicious sauce.



For the sauce:

  • 1/4 cup toasted pumpkin seeds (or sliced almonds)
  • 1 tbsp olive oil
  • 1 garlic clove, minced
  • 1 teaspoon chipotle chili powder (regular chili powder is OK)
  • 1 teaspoon cumin seeds
  • a 14 1/2 oz can diced tomatoes
  • heaping cup of roasted Hatch Chiles
  • ¼ cup dry red wine
  • 1 tsp vinegar
  • 1 cup water
  • 1 pinch cinnamon
  • 1/4 teaspoon salt


  • 1 onion, chopped
  • 1 cubanelle pepper or similar (optional)
  • 1 1/2 cups thinly chopped cabbage
  • 2 1/2 cups shredded zucchini (1 large) or other squash
  • 1/2 cup shredded Mexican cheese blend
  • 14 ounce package of firm tofu
  • 5 large tortillas



  1. Preheat the oven to 350 degrees.
  2. Make the sauce: In a medium saucepan or skillet, heat the olive oil on medium.Add the garlic, chipotle powder and cumin seeds. Stir frequently for about 1 minute, until the seeds begin to pop. Add the tomatoes, then stir in the Hatch chiles. Next, add the wine, vinegar, cinnamon and water. Simmer for 10 minutes, stirring occasionally. Remove pan from heat and set aside to cool. 
  3. Finish the sauce: Add the pumpkin seeds to a food processor. Pulse to chop the seeds. Next, add half of the sauce from the pan, and puree with the pumpkin seeds. Pour that portion into a large bowl, then pour the remaining sauce from the pan into the food processor. Puree, then pour that sauce into the bowl, where it is ready for making the enchiladas.
  4. Start making the filling: Heat a tablespoon olive oil in large cast iron skillet or other frying pan. Add the onion. Cook until the onion softens, about 5 minutes. Add the pepper, if using, and cook for a few more minutes.
  5. Add the veggies: Stir in the cabbage, cook for a few minutes, followed by the squash, and cook for another 2 minutes until the vegetables have begun to soften. 
  6. Prep the tofu: Take the tofu out of the water, and place it in a large bowl. Pat dry. Use you your hands to squeeze the tofu and break it into little pieces. After the veggies have softened, add the broken up tofu into the skillet with the veggies. Stir well to combine the tofu with the vegetables. Remove from heat to let the mixture cool a bit before putting the enchiladas together. 
  7. Assemble enchiladas: Lay a tortilla shell on a work surface. Add a scoop (about 3/4 of a cup) of the vegetable filling to the center of the enchiladas, spreading the filling into a rectangular shape, leaving plenty of room around the edges. Fold the tortilla, first at the top, then the bottom. Then fold the tortilla the longer way, bringing the left, then the right edges over to close it up. Place the enchilada fold side down in a large baking dish. Repeat the process for the remaining 4 enchiladas. 
  8. Add the sauce & cheese: Pour enough sauce over the enchiladas to completely cover them, and have the sauce about halfway up the sides of the enchiladas. You may have a bit of sauce left over. Sprinkle the cheese evenly over the enchiladas.
  9. Bake the enchiladas: Cover the baking dish, and bake for 20 minutes, covered. Remove the enchiladas from the oven. Serve and enjoy!


  • Hatch chiles: we used frozen roasted Hatch chiles (mild), provided as a sample by the Hatch Chile Store. The recipe was quite flavorful with the mild chiles, but you could use medium spiced chiles for more kick. Thaw the frozen chiles overnight in the refrigerator or by placing the bag in a bowl of warm water for about an hour until thawed.
  • Tortillas & quantities: the size of your tortilla will impact how many enchiladas you make and how much filling to use. We used large tortillas, about 10 inches. Five of this size tortillas when filled fit snugly into our baking dish, with enough filling left for 1 or 2 more enchiladas.

Keywords: veggie enchiladas, Hatch enchilada sauce recipe, hatch chile enchilada sauce recipe, hatch enchilada recipe

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