It seems I've been on a SUPER duper Mexican streak for the last few weeks. Green chilies are a SUPER favorite of mine and I'm always thinking of ways to use them. Whole Foods sells Hatch green chilies which is a SUPER thing, because when I run out of my fresh frozen ones, I will need a place to turn too! Luckily, I still have a ways to go...
My friends at Whole Foods have me thinking health and SUPER Bowl which is kind of funny because I've had this recipe tucked away for a long time that I've been waiting to try. It is a vegetarian enchilada recipe that contains lots of healthy things including Hatch chilies and yogurt. I've never seen an enchilada recipe with yogurt, have you? In any case, they turned out great and would be a SUPER addition to your SUPER Bowl buffet. Isn't that a SUPER thing to know?
In honor of the SUPER Bowl, I actually looked up the teams that were playing. They are the New England Patriots and the Seattle Seahawks. The Denver Broncos were not SUPER enough. Nor does my SUPER brain really care, but I know many do. As a wife of a Broncos fan, I feel your SUPER shame.
It is now time to get over it and try these SUPER enchiladas. I love making enchiladas because there are countless ways to make them. In this case, one could try varying the enchilada sauce, even though this recipe is a SUPER one, it isn't traditional. You could try my SUPER green chile or my SUPER red chile. I love the green and red and you could even make both and have the enchiladas Christmas style. Wouldn't that be SUPER?
If you felt the need for meat, which might be an essential for SUPER bowl fans, one could add chicken or chorizo. They would taste SUPER, too! One could also stack these enchiladas and slice the green chile to lay it flat between the tortillas. Switch out the corn tortilla for another type because Whole Foods has a variety of tortillas to choose from! That is pretty SUPER too!
All in all, these are pretty SUPER enchiladas. The shitakes make them rich, but not over the top. They are creamy, but they won't make your stomach hurt. If you want them a touch richer add a little heavy cream to the cream cheese mixture. On that note, feel free to download some great healthy eating tips from Whole Foods and make these enchiladas. Yeah. I know you know. They are SUPER!
Shitake Stuffed Hatch Green Chile Enchiladas (from the package of dried shitakes)
Makes about: 8-10 enchiladas
Time to Make: About 30-45 minutes active time
Ingredients:
Enchilada Sauce:
2 T oil
1 large chopped onion
2 coves of garlic, minced
1 15 oz can tomato sauce
¾ c red wine, broth or water
1 T ancho chile powder or your favorite
2 t oregano
2 t honey
1 t salt
1 t ground cumin
1 t ground coriander
½ t hot sauce or to taste
Enchiladas:
4 T butter
1 c dried shitakes, rehydrated and sliced
1 lb fresh mushrooms, sliced (I used a variety that included portbellos, shitakes and criminis)
1 c chopped green onions
1 lb whole green chilies, roasted, and seeded
4 oz cream cheese (feel free to sub in the low fat)
1 c plain yogurt
2 T flour
10 corn tortillas or your choice, but use the smaller sized ones
1 ½ c shredded cheese, but I just crumbled some feta over the top
Directions:
Sauce:
Heat oil in frying pan over medium heat. Add the chopped onion and cook until soft. Stir in garlic, tomato sauce, wine, broth or water, seasonings, honey and hot sauce. Bring to a boil, cover and simmer for 10 minutes. If you need to add more liquid to keep the sauce on the thinner side, you may. I also used a handheld blender to make the sauce smooth, but that is your choice. Set aside for further use. (This can be made a day ahead.)
Enchiladas:
In a large frying pan, melt butter. Add mushrooms and cook until somewhat golden. Reduce heat to low and add green onions, yogurt, cream cheese and flour. If you want some heavy cream, add it here. Cook until mixture thickens. Remove from heat.
Lightly oil a large 13 x 9 baking dish. Spread a small amount of enchilada sauce on the bottom. Now make a slit in each green chile and stuff with about ⅓ c of cheese mixture. You can leave the stems on and let them stick out of the enchilada.
Heat enchilada sauce and dip a tortilla into sauce for just a few seconds to soften. Place filled chile into each tortilla and roll up. Place in baking dish. When all are rolled, pour remaining sauce over enchiladas. Bake covered for 20 minutes at 375 degrees. Uncover and sprinkle with your choice of cheese. Continue baking, uncovered for 5 more minutes or until cheese is melted. Garnish with more green onion or cilantro. Serve! Be prepared for SUPER compliments. After all, these are SUPER and it is the SUPER bowl!
Other Hatch Chile and Mexican recipes:
- Pimento Less Cheese Filled with Hatch Chilies
- Calabacitas Tomato Sandwich
- Red Chile and a Breakfast Sandwich
- Tomatillo Salsa
- Pico de Gallo
- Red Chile Chicken Enchiladas
- Coconut Rum Tres Leches Cake
traveler says
My favorite shade of rose is lavender. saubleb(at)gmail(dot)com
Tricia @ Saving room for dessert says
I already subscribe to your posts!
Tricia @ Saving room for dessert says
I love chiles with eggs - and potatoes!
Lisa Brown says
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Lisa Brown says
i like chilis in tacos
DeniseL says
I follow you on pinterest too (deniseleb).
Thanks!
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I subscribed to your email and also am following you width Bloglovin.
Sandra K321 says
I love chili rellenos.
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Kristen says
I'd make a chile relleno casserole.
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Pinterest follower - lovinnola
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I subscribe - steph 0828 at hotmail dot com.
Stephanie says
I love chilies in black bean soup - one of my favorites in the winter.
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I followed you via Pinterest (Daraya J)!
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I'm a subscriber! 🙂
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Susan Christy says
Super recipe x 21! I like chilies on burgers and in omelettes.
Rose-Marie says
I'm following you on Pinterest!!
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I'm already subscribed to your blog!!! luvin' it, too!
SavoringTime in the Kitchen says
The word enchilada always makes me hungry! What a great recipe, Abbe!
Choc Chip Uru @ Go Bake Yourself says
Wow these enchiladas look absolutely delicious! Stuffed to perfection, what a wholesome dinner!
Cheers
Choc Chip Uru
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Following on pinterest: takeabiteblog
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Following on twitter @takeabiteblog
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Following on take @takeabiteblog
Shaina Wizov says
I like using chiles in sauces to kick a little extra kick!
Georgette C says
Like on Facebook- Georgette Coan
Angie Schneider says
This is so impressive! Gorgeous flavours and colours, Abbe.
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pinterest follow seymas
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Seyma Bennett Shabbir says
I use chilis in khow suey (burmese chicken coconut curry dish), in biryani, and chick pea dishes. seyma_bennett AT hotmail.com
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Georgette C says
Super- I count 21 mentions of the word.
Georgette C says
I eat chiles in Mexican food- ie tacos, enchiladas... I have also thrown them in salsa to mix it up. Not long ago a friend of mine put some in her baked potato skins, and she said they were out of this world. I'll have to try that.
Cindy says
Loved this post, and thanks for letting me know who was in the Super Bowl!!!!
Cheri Savory Spoon says
Hi Abbe, the super bowl is right here in AZ!!! Yea! actually I really don’t care about the game at all just want to make the day special for my husband. I know he would love these enchiladas, I'm already a subscriber.
Karen @Baking In A Tornado says
This recipe looks delish. I love the use of yogurt. Although my family tends to like meat in their main dish, as you said I can add it if I need to. I have to admit, though, that this is substantial enough without it, I'm going to try it as is.
JC says
I'm a subscriber
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I follow on Pinterest.
JC says
The best way to eat chili is to make one pot chili Mac & Cheese.
yummychunklet says
Oh, I just had Mexican for lunch, and now I want more after your post!
Liz Berg says
LOL, they DO look super! Since the Packers and Colts got knocked out, I wish I could at least root for Peyton. Guess I'll be more into the food and commercials 🙂 I follow you every which way, but I'll just enter once saying that I love making and eating jalapeno poppers.
DeniseL says
I'm also a subscriber - dmarie824 at aol dot com
DeniseL says
No way am I counting all those SUPERs! My favorite way to eat chiles is quite simply salsa...homemade fresh from the garden, if at all possible.
Anna and Liz Recipes says
My husband loves Mexican food, and would certainly love to try your recipe. We use green chilies with Shrimp Cocktail, in some of our Chicken Chili dishes, and at times when we want to spice up our burgers. This looks delicious and your photos are stunning!
jacquie astemborski says
already a subscriber
jacquie astemborski says
in chili and quesadillas
Kitchen Riffs says
Super post! And so appropriate for a super time of the year. There's a super game being played this weekend, or so I hear. 😉 I love Hatch chilies and I love enchiladas. Never thought to include shitakes, though -- super idea! Thanks for this.
Karen Harris says
What a beautiful dish. Love the colors in your photo. They are so vibrant! This looks delicious.
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traveler says
Super was used 21 times. saubleb(at)gmail(dot)com
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Sock Monkey Diva says
I follow you on Pinterest alisonharper44
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I subscribe to This is how I Cook!
Sock Monkey Diva says
I love to eat chiles in quesadillas, burritos or enchiladas! These look delicious!
Holly @ abakershouse.com says
Love the colors in your photo-- these look great! Just an hour ago a much more health-conscious friend asked me if I had ideas of how to cut back on the sour cream in her enchilada recipe. She loves the recipe but her husband wanted a healthier option with little to no sour cream. I don't see how much yogurt you add in your recipe, sorry if I just missed it but I thought I'd double check with you and then pass the advice on to my friend. Do you use equal parts cream cheese and yogurt? Thanks, Abbe!
Abbe Odenwalder says
Thanks Holly for catching this and for reading this so quickly! Wouldn't it be great to have a proofreader? I added 1 c of yogurt and it works like a charm!
VP22 says
I'm partial to green chilies and the best way to eat them is in chicken enchiladas.
Valencia