Name: Vegetarian Hatch Chile Enchiladas Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Mexican
Ingredients: 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; 1 (14 1/2 oz) can diced tomatoes; Heaping cup of roasted Hatch Chiles; 1/4 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

If you’re craving something cozy, flavorful, and totally satisfying without meat, you’re going to love this Vegetarian Hatch Chile Enchiladas Recipe. It’s packed with vibrant roasted Hatch chiles, tender veggies, and a smoky, rich sauce that truly steals the show. When I first tried this recipe, I couldn’t believe how all the textures and flavors came together so effortlessly — trust me, once you make these, they’ll be in your regular rotation!

❤️

Why You’ll Love This Recipe

Bold flavors with Hatch chiles: The roasted Hatch chiles bring a smoky depth that transforms everyday enchiladas.
Loaded with wholesome veggies & tofu: You’ll get protein and fiber without missing meat at all.
Comfort food made healthy: It’s indulgent and satisfying but still balanced and nutritious.
Perfect for meal prep or dinner parties: You can make it ahead and reheat without losing any deliciousness.

A close-up view of a white oval baking dish filled with a layered casserole topped with melted cheese. The top layer has a mix of creamy white and golden-yellow melted cheese that covers a chunky, browned mixture of ground meat and small bits of vegetables like red and green peppers, giving a textured and slightly crispy look around the edges. In the background on a white marbled surface, there is a bottle of wine with a white label featuring black drawing and text and a tall wine glass filled with pale white wine, slightly blurred to keep focus on the dish. photo taken with an iphone --ar 2:3 --v 7 - Vegetarian Hatch Chile Enchiladas, Hatch Chile Enchiladas, Vegetarian Enchiladas with Hatch Chiles, Easy Hatch Chile Enchiladas, Roasted Hatch Chile Enchiladas

Ingredients You’ll Need

The ingredients in this Vegetarian Hatch Chile Enchiladas Recipe work beautifully together to create that iconic enchilada flavor profile. Look for fresh roasted Hatch chiles if you can—they’re the star here. Also, the pumpkin seeds add a lovely, nutty depth when pureed into the sauce.

Flat lay of a heaping cup of roasted green Hatch chiles, a large cubanelle pepper, a medium white onion chopped into small pieces, a large bowl of thinly chopped fresh green cabbage, a large white ceramic bowl heaped with shredded zucchini, a block of firm white tofu with a clean surface, five soft whole corn tortillas stacked neatly, a small white bowl filled with bright red diced tomatoes, small white bowls holding golden olive oil, deep reddish-brown chipotle chili powder, whole golden cumin seeds, pale brown cinnamon powder, dark red dry red wine, clear vinegar, a pinch of reddish salt, a garlic clove unpeeled and natural, a small white bowl of toasted green pumpkin seeds, and a small white bowl of shredded Mexican cheese blend—all arranged with perfect symmetry and realistic proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Vegetarian Hatch Chile Enchiladas, Hatch Chile Enchiladas, Vegetarian Enchiladas with Hatch Chiles, Easy Hatch Chile Enchiladas, Roasted Hatch Chile Enchiladas

Toasted pumpkin seeds: Adds a subtle crunch and richness to the sauce; you can substitute sliced almonds if needed.
Olive oil: For sautéing and building that fragrant chile sauce base.
Garlic clove: Mincing it fresh sets off an amazing aroma once it hits the pan.
Chipotle chili powder: Gives the sauce a smoky warmth—you can use regular chili powder if you want milder heat.
Cumin seeds: Toasting these releases their earthy aroma—don’t skip this step!
Diced tomatoes (canned): A tangy, juicy base for the sauce.
Roasted Hatch Chiles: The soul of this recipe; you want them roasted to get that signature smoky flavor.
Dry red wine: Adds complexity and balance to the sauce’s acidity.
Vinegar: Just a splash for brightness and to cut through richness.
Water: To help simmer and marry the flavors.
Cinnamon: A pinch rounds out the chili with subtle warmth.
Salt: Enhances all the flavors—adjust to taste.
Onion, chopped: Cooked until soft for natural sweetness.
Cubanelle pepper (optional): Adds mild heat and crunch if you like it.
Thinly chopped cabbage: I love this for texture and mildness.
Shredded zucchini or other squash: Moisture and a fresh veggie bite.
Shredded Mexican cheese blend: Melts beautifully on top for that gooey finish.
Firm tofu: Crumbled for protein and to soak up all the yum.
Tortillas: Large ones work best for wrapping tightly.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like keeping this recipe flexible, so you can make it your own depending on what you love or have on hand. Don’t hesitate to experiment with different veggies, add beans for extra protein, or swap out the cheese for a vegan-friendly option to suit your family’s taste.

Add black beans: I sometimes stir in a cup of cooked black beans for extra heartiness—my family goes crazy for it.
Use other squash varieties: If zucchini isn’t in season, yellow squash or even pumpkin works well.
Make it vegan: Just leave out the cheese or use a vegan shredded alternative, which melts nicely if you use a good quality brand.
Spice it up or tone it down: Play with the amount of chipotle powder or hatch chiles depending on how spicy you and your guests prefer it.

How to Make Vegetarian Hatch Chile Enchiladas Recipe

Step 1: Build that Amazing Sauce

Start by warming olive oil over medium heat in a saucepan. Add minced garlic, chipotle powder, and cumin seeds, stirring frequently—listen for those cumin seeds to start popping, this releases their wonderful flavor. Toss in the diced tomatoes and roasted Hatch chiles, then add red wine, vinegar, cinnamon, and water. Let it simmer gently for about 10 minutes, stirring now and then to prevent sticking. Taking this time to let the flavors meld is what makes the sauce so magical.

Step 2: Puree with Pumpkin Seeds for Creamy Texture

Once the sauce has cooled slightly, grab your food processor. Pulse the toasted pumpkin seeds until chopped but not powdery. Add half the sauce to the processor and blend it smooth with the pumpkin seeds. Pour this into a mixing bowl. Then puree the remaining sauce until silky and add it to the same bowl. This two-step blending creates a sauce that’s both chunky and creamy in all the right places.

Step 3: Sauté Your Veggies and Tofu

Heat olive oil in a large skillet. Cook the chopped onion until soft and translucent, about 5 minutes. If you’re using the cubanelle pepper, add it now and cook a few more minutes. Next, stir in the cabbage and sauté just long enough for it to soften slightly, then add the shredded zucchini or squash and cook for an extra two minutes. This quick sauté keeps the veggies vibrant and adds beautiful layers of texture. Crumble your firm tofu by hand—patting it dry first to remove excess moisture—and stir it into the veggies. Mix everything well, then remove from heat to let it cool before assembling your enchiladas.

Step 4: Assemble Your Enchiladas with Care

Lay one tortilla flat on your workspace. Spoon about 3/4 cup of the filling into the center and spread it into a neat rectangle, keeping space at the edges. Fold the top edge of the tortilla over the filling, then fold the bottom edge up. Next, fold the left and right sides inward, wrapping tightly around the filling to form a neat parcel. Place the sealed side down in a baking dish to keep the enchiladas from unraveling. Repeat this process with the remaining tortillas and filling—you’ll get five hearty enchiladas from this batch.

Step 5: Sauce, Cheese, and Bake

Pour enough of that luscious sauce all over the enchiladas to cover them generously and reach about halfway up the sides. Sprinkle the shredded Mexican cheese blend evenly on top—that melty layer is the crown jewel of these enchiladas. Cover the dish tightly with foil and bake in a 350°F oven for 20 minutes. Then uncover, check that everything’s bubbling and the cheese is melted perfectly, and you’re ready to dig in.

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Pro Tips for Making Vegetarian Hatch Chile Enchiladas Recipe

Roasting Hatch Chiles: I recommend buying fresh Hatch chiles and roasting them yourself for the best flavor; this step adds that authentic smoky punch to the sauce.
Avoid soggy tortillas: I like to warm tortillas slightly on a dry skillet before assembling to make them pliable and prevent cracking or sogginess when baked.
Control your spice level: Start with less chipotle powder if you’re sensitive, since you can always add more to the sauce if you want extra heat.
Let the filling cool: Cooling your veggie and tofu filling before assembling avoids scissors and wrapping issues with warm, steamy fillings.

How to Serve Vegetarian Hatch Chile Enchiladas Recipe

The image shows a close-up of a white plate with a blue and yellow floral pattern around the edge, holding a layered slice of lasagna. The lasagna slice has visible layers of browned melted cheese on top, a rich tomato sauce with ground meat and mushrooms below, followed by pale pasta sheets in between. A woman's hand with a fork is positioned to the side, ready to take a bite. The plate is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Vegetarian Hatch Chile Enchiladas, Hatch Chile Enchiladas, Vegetarian Enchiladas with Hatch Chiles, Easy Hatch Chile Enchiladas, Roasted Hatch Chile Enchiladas

Garnishes

I love topping my enchiladas with a dollop of cool sour cream or tangy crema, a sprinkle of fresh cilantro, and maybe some thinly sliced radishes for crunch. A squeeze of fresh lime brightens everything up and helps balance the smoky heat of the Hatch chiles beautifully.

Side Dishes

Pair these enchiladas with a crisp green salad dressed in lime vinaigrette or some cilantro-lime rice. Black beans or refried beans also make a tasty, complementary side that keeps the Mexican-inspired vibe going strong.

Creative Ways to Present

For dinner parties, I like to arrange the enchiladas in individual small cast-iron skillets, topped with garnishes so everyone gets their personal portion straight from the oven. Adding a side ramekin of salsa verde or guacamole makes it feel extra festive and welcoming.

Make Ahead and Storage

Storing Leftovers

Once cooled completely, I store leftover enchiladas covered tightly in an airtight container in the fridge. They keep wonderfully for up to 3-4 days, and the flavors actually deepen overnight, making leftovers incredible the next day.

Freezing

These enchiladas freeze beautifully! Assemble and cover them tightly with foil or plastic wrap, then freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge before reheating for best results.

Reheating

I reheat leftovers covered in a 350°F oven until warmed through (usually about 15–20 minutes). If you’re in a hurry, microwave works too—just cover the plate to keep moisture in and prevent drying out. You’ll still get that wonderful cheesy goo and soft veggies without sacrificing texture.

FAQs

Can I make this Vegetarian Hatch Chile Enchiladas Recipe gluten-free?

Absolutely! Just swap regular flour tortillas for corn tortillas that are labeled gluten-free. You might want to warm them up gently before assembling to improve flexibility and avoid cracking.
What if I can’t find Hatch chiles?

If you can’t find Hatch chiles, anaheim or poblano peppers roasted will work as a substitute. You’ll miss some of the unique Hatch flavor but still get a lovely smoky chile taste.
Can I prepare the sauce ahead of time?

Yes! The sauce can be made a day or two in advance and refrigerated. In fact, letting it sit overnight enhances the flavors. Just rewarm gently before assembling your enchiladas.
Is firm tofu the best choice for this recipe?

Firm tofu works best because it holds its shape when crumbled and absorbs the other flavors well. Silken tofu would be too soft and watery for this filling.

Final Thoughts

This Vegetarian Hatch Chile Enchiladas Recipe has become one of my absolute favorites because it feels like a warm hug in every bite. I love how the smoky Hatch chiles take center stage while the tofu and veggies offer plenty of texture and heartiness. It’s a recipe that’s approachable, but when you serve it, people are genuinely impressed. I honestly think you’ll have so much fun making (and eating!) this one that it’ll become a staple in your kitchen, just like it did in mine.