You can roll ‘em or stack ‘em, then decide how you like your enchiladas. This recipe for Roasted Hatch Chile and Corn Stacked Enchiladas is one of my favorite ways to enjoy this Mexican dish.
Hatch chiles are a Southwestern treat, and they’re only around for a short time at the end of the summer. These peppers are grown in the Hatch Valley of New Mexico and, being neighbors, we have easy access to them here in Arizona.
My husband gets his hands on as many as our freezer can hold, roasts them, and freezes them so we can enjoy them throughout the year (but our supply never lasts us all year). They’re so tasty served with so many things, and since some peppers end up being hotter than others, there’s always a bit of a surprise when you dig in.
Not sure how to roast chiles? It’s easy. Check out this step-by-step process to roast chiles on the grill, and my recipe for Roasted Hatch Chile and Corn Chowder. If you can’t get your hands on Hatch chiles, you can use another type of green pepper in their place.
One of our favorite Mexican restaurants here in town makes a fabulous and well-loved enchilada dish served with green or red sauce (or both, known as “Christmas style”). Their version also comes with a fried egg on top, which I love. I tried to recreate this dish using corn and cheese for the filling, fresh green chile sauce, and of course, the egg on top. I hope you give this recipe for Roasted Hatch Chile and Corn Stacked Enchiladas a try… and I hope you’re able to find these delicious Hatch chiles in your area.
Recipe for Roasted Hatch Chile and Corn Stacked Enchiladas
Makes 4 stacked enchiladas
- 12 (6 inch) corn tortillas
- 2 tablespoons olive oil
- 1/3 cup diced onion
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 8 ounces diced, roasted Hatch chiles (or any type of green chile)
- 1 cup vegetable stock
- 1 tablespoon all-purpose flour
- 6 ounces diced tomatoes, drained
- 2 tablespoons fresh cilantro, plus extra for garnish
- 1 cup corn kernels
- 8 ounces shredded cheddar cheese
- 4 eggs, fried to your liking
- Add the olive oil to a Dutch oven over medium heat. When hot, add the onion and cook for several minutes, or until it begins to soften. Add the garlic, salt, pepper, cumin, coriander, and half the Hatch chiles. Stir to combine and cook for a few minutes.
- Add the vegetable stock to the pan and cook for a few minutes. Spoon out a few tablespoons of the liquid and mix it with the flour until smooth.
- Add the flour mixture into the pan and stir to combine.
- Remove the pan from the heat and carefully use an immersion blender to blend until the mixture slightly mostly smooth (I like to keep some texture to the sauce).
- Add the tomatoes and remaining Hatch chiles to the pan. Place on low heat and simmer, uncovered, for 8-10 minutes. Remove from the heat.
- Begin to assemble the enchiladas by place a baking sheet near the Dutch oven, along with your tortillas.
- Add 3 tortillas at a time to the pan with the sauce. Make sure each is well coated in the sauce and allow them to sit for a minute or so to soak up some of the sauce.
- Lift one tortilla from the pan and allow the excess sauce to drip back into the pan. Place the first tortilla on the baking sheet. Spoon 1-2 tablespoons of the corn over the tortilla, along with some of the cheese. Place a second tortilla over the first layer, and repeat like the first layer. Add the third tortilla over the second layer, and add some cheese to the top of it.
- Repeat with the remaining ingredients, for a total of 4 stacked enchiladas. When you the enchiladas are assembled, place them in the oven under the broiler for a few minutes, until the cheese melts and is bubbly. Turn off the broiler and leave the enchiladas in the oven as you prepare the eggs, if using.
- Fry 4 eggs, to your liking, and place one on top of each enchilada stack. Spoon the sauce over the tops and garnish with fresh cilantro.
- Serve immediately.