Cheesy Hatch Chile Enchiladas

Cheesy Hatch Chile Enchiladas

Author: Kristina Sloggett
Recipe type: Entree
Serves: four enchiladas
dairy, egg, and gluten free, vegan


  • 1 tablespoon olive oil
  • 1 yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 (20 ounce) can jackfruit in brine, drained
  • ½ cup dairy free cream cheese
  • 3-4 fresh Hatch chiles, roasted and diced
  • 1 cup Simple Spanish Rice
  • 1 recipe Easy Green Enchilada Sauce
  • 3-4 ounces favorite dairy free cheese, grated
  • 4 gluten free tortillas
  • dairy free sour cream, for garnish
  • green onion, chopped, for garnish


  1. Preheat oven to 350 °F.
  2. Transfer drained jackfruit to mixing bowl or large cutting board. Using forks or a knife, shred or chop jackfruit.
  3. In large skillet over medium heat, sauté onion and garlic in olive oil until onion is soft and translucent. Add shredded jackfruit, cook several minutes.
  4. Pour about ½ cup enchilada sauce into bottom of square (8 or 9 inch) baking dish, enough to cover surface completely.
  5. Assemble enchiladas: spread 2 tablespoons cream cheese down middle of tortilla. Add 2 tablespoons diced Hatch chile, followed by several tablespoons Spanish rice and sautéed jackfruit onion mixture. Roll and place in baking dish. Repeat with remaining three tortillas.
  6. Top enchiladas with grated cheese, pour remaining enchilada sauce over top. Using a fork or spatula, move enchiladas around so sauce coats each enchilada, in between.
  7. Bake at 350 °F for 40 minutes, until cheese is melted and enchiladas are hot throughout.
  8. Remove from oven, allow to cool several minutes. Garnish with dairy free sour cream and green onion.

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