Beef Hatch Chile Enchiladas

As an Amazon Associate, I earn from qualifying purchases. Read the full disclosure here.

Flavorful ground beef mixes with sharp cheddar cheese and gets coated in a layer of homemade Hatch Chile enchilada sauce.

A baking dish of Hatch Chile Enchiladas.

I love Hatch Chile season.  Every year I wait for the end of August to hear that Hatch Chiles are back again.

Hatch Chiles are only available for a small amount of time but they pack an amazing flavor.  You can get them ranging from mild to extra hot. 

The thing I love most about these chiles are that they have an incredible smokey flavor.   I like to get the medium or mild so that the smokiness of the chile really comes through in the recipes that I make.

I’ve been wanting to make Hatch enchiladas for the last few years but I didn’t have enough peppers left over to make them.  This year I got twice as many peppers and finally got to make them.

Ingredients:

  • Hatch Peppers
  • olive oil
  • onion
  • garlic cloves
  • ground beef
  • salt
  • pepper
  • cheddar cheese
  • butter
  • flour
  • chicken stock
  • sour cream
  • flour tortillas

To Make the Hatch Enchilada Sauce:  Add warm chicken stock and the chopped Hatch peppers to a blender or food processor.  Blend until smooth.  In a medium sauce pan over medium heat melt the butter.   Once melted whisk in the flour and cook for one minute.  Slowly whisk in the chicken stock Hatch pepper mixture.  Add salt and pepper and bring to a boil.  Reduce heat to a simmer and simmer for 5-10 minutes or until thickened.   Remove from heat and adjust seasonings.

I decided to make these enchiladas with ground beef because that’s what I had out for dinner.  You could easily make these with chicken or pork as well.

I started by making the sauce.  The nice thing about the sauce is that you can make it up to 2 days in advance.  I made it the night before so that I would be able to make these enchiladas in a 30 minute time frame for dinner.

A bag of Hatch Chiles.

What are Hatch Chile Peppers?

Hatch peppers are named for the area in New Mexico where they are grown.  They have a smokey flavor and can get pretty spicy.   You can look for them in mild, medium, hot, or even extra hot.  They have a short growing season in mid to late summer.

How do I roast the peppers?

Many grocery stores have a roasting period where you can get them fresh roasted if you want to go the easy route.  My markets did not so I had to roast them myself.  I heated the oven to 425 degrees and drizzled the peppers with olive oil.  Then I cooked them for 15 minutes on each side.   Remove from the oven and let cool 15 minutes.  Peel off the skins, pull off the stems, and clear out the seeds.  Then chop the peppers.

Can I use a different pepper?

Nope.   If you want to use a different pepper then please get a different recipe.  This one is really targeted to Hatch Peppers.

Can I use a different protein?

You sure can.  Using ground chicken or turkey would work fine in this recipe.  If you want to use chicken breast or pork chops just cook them and cut them into thin strips before putting them into the enchiladas.

A baking sheet with roasted Hatch chiles on it.

The sauce is so good. It’s rich, creamy, and has heat on the back end. It’s definitely not an in your face heat which I don’t love. You can taste the peppers in the sauce and then there is a smokey heat at the end.

Both my husband and I agreed that it’s a pleasant heat. I used mild Hatch peppers but you could totally use medium (and reduce the amount) instead if you like your enchiladas a little spicier.

The original recipe called for pepper jack cheese but I thought that the enchiladas were already spicy enough so I went with sharp cheddar cheese. I thought it paired nicely with the beef and the spicy enchilada sauce.

More Enchilada Recipes:

The resulting enchiladas were delicious.  The filling is so simple but that’s what makes it work so well with the creamy and spicy Hatch chile sauce. 

A bowl of Hatch Chile Enchilada Sauce

I like that we were able to make 8 enchiladas because it was enough that we had dinner for two nights.   They kept in the refrigerator in an air tight container then we just heated them back up in the microwave the next day.

If you’ve tried my Beef Hatch Chile Enchiladas or any other recipe on Hezzi-D’s Books and Cooks please take a minute to rate the recipe and leave a comment letting me know how you liked it. I love hearing from you! You can FOLLOW ME on:

A baking dish of Hatch Chile Enchiladas.

Beef Hatch Chile Enchiladas

Flavorful ground beef mixes with sharp cheddar cheese and gets coated in a layer of homemade Hatch Chile enchilada sauce.
4.97 from 27 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8 enchiladas
Author: Hezzi-D

Ingredients

  • 3-4 Hatch Chile Peppers roasted and skins removed
  • 1 teaspoon olive oil
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 1 1/4 lb. ground beef
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 c. cheddar cheese shredded and divided
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1 1/2 c. chicken stock
  • 8 oz. sour cream
  • 8 flour tortillas

Instructions

  • Preheat the oven to 350 degrees. Spray a 9 x 13 baking dish with cooking spray.
  • Heat the olive oil in a large skillet over medium high heat. Add the onion and cook for 2-3 minutes. Add in the garlic and beef and saute until the beef has browned and is cooked through, about 7-8 minutes. Remove from heat and drain off the fat.
  • Add the salt, pepper, and half the cheddar cheese to the beef mixture. Mix well and set aside to cool slightly.
  • Add half the chicken stock and the peppers (about 1/3 cup) to a blender or food processor. Blend until smooth. Taste and add more peppers if desired.
  • Add remaining chicken stock and blend until smooth.
  • In a medium sauce pan melt the butter over medium heat.
  • Once the butter has melted whisk in the flour and cook for one minute.  Slowly whisk in the chicken stock Hatch pepper mixture. 
  • Bring the mixture to a boil then reduce heat to a simmer and simmer for 5-10 minutes or until thickened.   Remove from heat and adjust seasonings.
  • Spread a half cup of the sauce on the bottom of the bakinng dish.
  • Spoon several tablespoons of the beef mixture into each of the tortillas. Fold in the sides and roll them up. Place them seam side down in the pan.
  • Pour remaining sauce over top of the enchiladas and sprinkle with remaining cheese.
  • Bake for 15-20 minutes and enjoy.

Notes

Recipe adapted from Cooking for Keeps

Pin Image: Text title, a baking dish of Hatch Chile Enchiladas.

Authentic Mexican Recipes


We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

from-the-dinner-table/” target=”_blank” rel=”sponsored noopener”>Pinterest board, too!

3 Comments

  1. YUM! I love a nice white sauce on enchiladas, especially when it is made from scratch and not with canned soup.

  2. I love Hatch chili season too! The Latino markets around here roast them out front every season and the aroma is so divine! Great enchiladas!

  3. The Hatch Chile sauce sounds divine. I am trying this soon. The enchiladas sound a perfect and tasty meal.

4.97 from 27 votes (27 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating