These hearty Hatch Chile and Bean Enchiladas are full of smoky chile flavor, melty pepper jack cheese and refried beans. They are easy enough to make for weeknights too!
When I made my Hatch Chile Enchilada Sauce last week, my first obvious recipe was going to be Enchiladas. Since my family loved these Bean and Cheese Enchiladas, I knew that I wanted to make a Hatch Chile version. And like those last ones, my family absolutely devoured these. There weren’t even any leftovers!
If I’m being completely honest, though, I kind of knew that they were going to be a hit. How can you go wrong with green chile enchilada sauce, black beans and melty pepper jack cheese? And the best part is that, if you’ve got the enchilada sauce on hand, then these are going to come together so quickly they are perfect for a weeknight.
Let’s talk about what you’ll need to make them.
Hatch Chile and Bean Enchilada Ingredients:
- CORN TORTILLAS: I greatly prefer to use corn tortillas when I make enchiladas because I like the texture better.
- OIL: I like to soften the corn tortillas in oil to make them pliable.
- HATCH CHILE ENCHILADA SAUCE: I *highly* recommend making your own hatch chile sauce, it is just so flavorful. And it’ll only add another 10 – 15 minutes to your cook time. In a pinch you can use canned green enchilada sauce, it’ll have a different flavor but it will still work.
- REFRIED BEANS: You can use any kind of refried beans you like. I used refried pinto beans but black beans would also be good.
- PEPPER JACK CHEESE: When I first made this recipe, I used plain jack cheese and while that was great, the pepper jack cheese added even more peppery flavor and we loved it.
- DICED ROASTED HATCH CHILES: You can sometimes buy canned diced roasted hatch chiles. You can also use regular canned chiles, although they won’t necessarily be hatch they will still be good.
Step by Step Photos and Instructions:
Making these Hatch Chile and Bean Enchiladas is so easy! Just follow along with these step by step photos and they’ll guide you along your way.
- STEP #1: Cook tortillas in oil over medium heat just until they are pliable. About 30 seconds per side. Transfer to a paper towel lined plate.
- STEP #2: To make the enchiladas, place the tortilla on a flat surface, spread 1 heaping tablespoon of the beans in the center. Top with 1 heaping tablespoon of cheese and a sprinkle of diced chiles. Repeat until all 10 enchiladas are made. You’ll use about half of the cheese inside the enchiladas, save the rest for the top.
- STEP #3: Pour 1/2 cup of hatch green chile enchilada sauce into the bottom of a large 9×13 inch (or similar size) baking dish. Place enchiladas in the prepared pan. Pour remaining enchilada sauce over the top of the enchiladas. Sprinkle with remaining cheese and diced green chiles.
- STEP #4: Place enchiladas into preheated oven and bake for 30 minutes. Turn on the broiler and broil for 1 – 2 minutes (keep an eye on them) to brown the top of the cheese a bit. Allow to cool several minutes, garnish with cilantro and serve.
Storage and Leftovers:
Store any leftovers in an airtight container in the refrigerator and use within a few days. You can reheat slowly in a 325 degree oven or a quick zap in the microwave.
Looking for more hatch chile recipes? I’ve got you covered!
Hatch Chile Salsa Fresca is made with roasted hatch chilies, fresh tomatoes, onions, garlic and lime. It’s a fun twist on fresh salsa!
Green Chile Pimento Cheese is a southwestern twist on Pimento Cheese with roasted hatch chiles.
Making your own Roasted Hatch Chiles could not be easier! Use them in salsas, sauces, chilies and more!
Servings
Ingredients
- 2 tablespoons oil
- 10 corn tortillas
- 16 ounces refried beans
- 8 ounces pepper jack cheese (shredded)
- 4 ounces diced hatch chiles (or diced green chiles)
- 1 1/2 cups hatch green chile enchilada sauce
- cilantro (for garnish (optional))
Instructions
- Preheat oven to 350 degrees. Heat oil in a skillet over medium heat. Cook tortillas one at a time just until they are soft and pliable, about 30 seconds per side. Transfer to a paper towel lined plate.
- To make the enchilada, place the tortilla on a flat surface, spread 1 heaping tablespoon of the beans in the center. Top with 1 heaping tablespoon of cheese and a sprinkle of diced chiles. Repeat until all 10 enchiladas are made. You'll use about half of the cheese here, save the rest for the top.
- Pour 1/2 cup of hatch green chile enchilada sauce into the bottom of a large 9x13 inch (or similar size) baking dish. Place enchiladas in the prepared pan. Pour remaining enchilada sauce over the top of the enchiladas. Sprinkle with remaining cheese and diced green chiles.
- Place enchiladas into preheated oven and bake for 30 minutes. Turn on the broiler and broil for 1 - 2 minutes (keep an eye on them) to brown the top of the cheese a bit.
- Allow to cool for a few minutes. Garnish with cilantro if desired. Serve.
