Easy Vegetarian Hatch Chile Enchiladas

Easy Vegetarian Hatch Chile Enchiladas are a delicious meal to make for Meatless Mondays! Fall squash mixed with mild hatch chiles are the perfect combo!

Um, wait a minute.

How is it the last week of September? Wasn’t it Labor Day like eight minutes ago?

Truth: I’m struggling with the whole fall situation. I talked about this last week because of the weather. Usually I am full speed of ahead when it comes to decorations, etc. But I feel so discombobulated this year. I need to snap out of it!

Anyway, I know it will sort its self out especially if I keep my eye on the fact that I need to decide on Juniper’s Halloween costume. In case you missed it, I put a photo on Instagram asking for opinions on what her costume should be. Here were the options: 1) Napoleon 2) Glow-worm 3) Wonder Woman 4) Richard Simmons 5) Ewok. 6) Also may be working on a unicorn. Let me know which one you would pick!

Maybe the only thing that will get me out of this fall funk is a big batch of fresh hatch chiles! They are going bonkers right now in Denver. Every corner and farmers market has a stand piled high with roasted hatch chiles ranging from mild to super hot!

For today’s recipe I kept the heat of these Easy Vegetarian Hatch Chile Enchiladas to a mild level. Can we talk about enchiladas for a second? They are super delicious and kind of like a pizza, you can put whatever ingredients you want inside. Since it’s fall I decided to go for the butternut squash, beans, and of course, hatch chiles. Bake until golden and cheesy. What’s not to love?

Okay, my vote for the Halloween costume is: Richard Simmons. But for reals, let me know what you think!

Easy Vegetarian Hatch Chile Enchiladas

Ingredients:

  • 2 cups butternut squash, cubed
  • 1/2 cup yellow onion, diced
  • 1 tbsp olive oil
  • 2 cups red enchilada sauce
  • 3 oz plain cream cheese, room temperature
  • 2 tbsp jalapeno juice
  • 1 15oz can black beans, rinsed and drained
  • 1/2 cup hatch chilies, chopped
  • 6 large soft tortillas
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • salt and pepper to taste
  • Avocado slices, for garnish
  • Cilantro, for garnish
  • Pico de gallo, for garnish
  • Sour cream, for garnish

Directions:

  1. Preheat oven to 400 degrees.
  2. Spray a baking sheet with non-stick cooking spray. Place the butternut squash and onion on the baking sheet. Sprinkle the top with olive oil, salt and pepper. Toss to combine. Cook the veggies for 20 to 30 minutes or until the golden brown. Remove the baking sheet from the oven.
  3. Turn the oven heat to 350 degrees. Spray a 9X13 baking dish with non-stick cooking spray.
  4. In a large bowl combine roasted butternut squash, onion, black beans, cream cheese, jalapeno juice, hatch chiles and 1 cup red enchilada sauce.
  5. Pour 1/4 of the red enchilada sauce on the bottom of a 9 x 13 baking dish. Next, fill a tortilla with the roasted butternut squash mixture. Place the tortilla seam side down in the baking dish. Repeat until all the squash mixture has been used. Once you have filled the baking dish, pour the remaining 3/4 cup enchilada sauce over the top of the tortillas. Top with cheddar and mozzarella cheese. Bake uncovered for 30 minutes or until warmed through and the cheese has melted.
  6. Remove from oven and garnish with cilantro, pico, avocado, and sour cream.
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