Hatch Chile Enchiladas

Creamy Beef and Hatch Chile Enchiladas are probably my favorite enchilada recipe on the planet. We combine flavorful ground beef with roasted hatch Chile peppers, and pepper jack cheese and then wrap it up in flour tortillas, smother them in a spicy hatch pepper cream sauce, more cheese, and then bake. Heaven on this earth!

Course Main Course

Cuisine Mexican

Keyword hatch enchiladas, green chile enchiladas, beef enchiladas

Prep Time 15

Cook Time 45

Total Time 1

Servings enchiladas

Calories 396kcal

Author Nicole

Cost $20

Equipment

Large skillet
Medium saucepan
Baking dish

Ingredients

4-5 hatch peppers (taste the peppers, if they are SUPER spicy, you'll want to use four, if they're mild, use five)
1 tsp olive oil
1/2 cup diced onion (about 1/2 medium onion)
2 large garlic cloves, minced
1 lb lean ground beef (I like to use ground sirloin)
1 1/4 tsp kosher salt, divided
2 cups shredded pepperjack cheese, divided
2 tbsp butter
2 tbsp flour
1 1/2 cups warm chicken stock
8 oz sour cream (you can also use light or Greek yogurt)
8 fajita-sized flour tortillas

Instructions

Preheat oven to 350 degrees. Grease a 9x11 casserole dish.
Using a gas stove or broiler, roast peppers until they are charred on all sides. Place in a bowl and cover with plastic wrap or in a sealed ziplock baggie and steam. Let them steam for 10-15 minutes while you cook the beef. Peel the skin off the peppers and seed. Chop.
Heat a large non-stick skillet to a medium-high heat. Add olive oil. Once the oil is hot, add onion, garlic and ground beef. Saute until beef is brown and cooked through, about 7-8 minutes. Drain fat if necessary. Add in ½ cup of chopped peppers and ½ teaspoon of salt. Cook another minute. Remove from heat and season to taste with salt and pepper. Cool slightly and stir in one cup of pepper jack cheese.
Add half of the warm chicken stock to a blender along with ⅓-1/2 cup of the chopped hatch peppers. TASTE THE PEPPERS and see how hot they are in relation to your palate. I like to start with a 1/3 of a cup and then add more if needed. Blend until smooth.
In a medium sauce pan, melt butter over a medium heat. Once butter melts, whisk in flour, cook for one minute. Slowly whisk in warm chicken stock, and hatch pepper and chicken stock mixture. Add remaining 3/4 tsp salt. Bring to a boil and reduce to a simmer until thickened, about 5 minutes. Once thickened, remove from heat and stir in sour cream. Season to taste with salt and pepper.
Spread enough sauce, about ½ cup, to lightly coat the bottom of the casserole dish. Spoon filling into tortillas, roll up and place seam-side down in casserole dish. Pour remaining sauce on top of rolled enchiladas. Sprinkle with remaining cheese and baked for 15-20 minutes or until hot, bubbly, and the cheese has melted. Do not let them brown too much. Serve with chopped cilantro and green onion.

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