Sour Cream Enchiladas with Hatch Chile
A Classic New Mexico-Style Vegetarian Recipe Using Our Red & Green Chile Blend
If you’re looking for a comfort dish that’s creamy, cheesy, and loaded with Hatch Chile flavor, this Sour Cream Enchiladas recipe is it. Made with our Hatch Red & Green Chile Blend, these enchiladas are vegetarian-friendly and packed with bold flavor, layered with melted cheese, tangy sour cream, and buttery green corn tortillas.
Whether you’re cooking for your family, prepping a cozy dinner, or looking to impress guests with authentic New Mexican flavor, this recipe delivers every time.
Ingredients
For the sauce:
• 1 Hatch onion, diced
• 2 cloves garlic, minced
• 1 can fire-roasted diced tomatoes or Hunt’s stewed tomatoes (not Italian style)
• 1 jar Red & Green Chile Blend
• ¼ to ½ stick of butter
• Water (as needed to thin sauce)
For the enchiladas:
• 6 to 8 corn tortillas (Green Chile Corn Tortillas recommended)
• 1½ cups grated cheddar cheese
• 1½ cups grated white cheese (Monterey Jack, mozzarella, or similar)
• Sour cream
• Fresh chopped onion (optional for topping)
Instructions
1. Make the sauce:
In a saucepan over medium heat, melt butter and sauté diced onion until soft and starting to caramelize. Add garlic and cook for 1 minute. Stir in diced tomatoes and the entire jar of Hatch Red & Green Chile Blend. Add a bit of water to thin if needed. Let the sauce simmer for 10 to 15 minutes until flavors are combined and the texture is pourable.
2. Prepare the tortillas:
Lightly fry each corn tortilla in a bit of oil until pliable, but not crispy. This prevents breakage and allows the sauce to soak in perfectly.
3. Assemble the enchiladas:
Spoon a layer of sauce into the bottom of a baking dish. Fill each tortilla with a mix of cheddar and white cheese, a spoonful of sour cream, and roll tightly. Place seam-side down in the dish. Top with more sauce, a light sprinkle of onion, more sour cream, and cheese.
4. Broil until bubbly:
Place the dish under a broiler for 4 to 5 minutes until the cheese is golden and bubbling. Remove and let rest briefly before serving.
Tips & Variations
• You can substitute the Red & Green Blend with pure Green Chile or any of our single-varietal chiles like Big Jim, Sandia, or Matador depending on your preferred heat level.
• Make this casserole-style by layering sauce, tortillas, cheese, and sour cream in a deep baking dish.
• Leave out the fresh onion topping if you prefer a smoother texture.
• For a richer flavor, use the buttered onion method in the sauce rather than simply heating chile from the jar.
Try the Products Used in This Recipe:
Final Notes
This recipe captures the flavor of traditional New Mexico enchiladas, especially when made with freshly roasted chile. The combination of sour cream, Hatch chile, and melted cheese creates a rich and satisfying plate that doesn’t need meat to impress.
Serve with a side of Mexican Coleslaw or fresh beans to round out your plate.