NB: This post was originally published on 10/16/2016. I’m migrating some old posts from my previous author website and WP won’t let me change the date of publication to reflect when I actually wrote the post.
Even though I love living among the trees and rain in the Pacific Northwest, I miss my home state’s food. Especially during green chile roasting season.
People keep suggesting local Mexican restaurants, but I prefer my enchiladas NOT to be doused in tomato sauce with cilantro and oregano seasoning #thankyouverymuch. So, I’ve taken to concocting my own recipes.
Before I give you the recipe, I just need to mention that I put enchiladas together the LAZY way. I stack them, instead of rolling them. If you’ve ever made lasagna, the same principle applies here. Feel free to roll these if you’re morally opposed to stacking, but know that I’ll be giving you serious side eye. Because why make life harder for yourself? The enchiladas are just as tasty the lazy way. #teamstacking
This recipe makes 1 large (9″) and 1 small pan (bread loaf sized. Not sure of actual measurements) of enchiladas.
- 2 jars of green chile sauce of your choice (I use El Pinto’s, because it’s the only authentic New Mexican stuff I can get my hands on in the Pacific Northwest. It’s only available in medium, here, but very flavorful. Tastes like home.)
- 3-4 roasted green chile, peeled and diced
- 3 medium zucchini, halved and sliced
- 2 medium bell peppers, diced
- ~15 oz frozen corn
- 24 corn tortillas
- ~8 oz grated cheese of choice. I recommend a sharp cheddar.
- Sour cream (for topping)
- ~160z refried beans
- olive oil (2-3 tablespoons)
- 1 tsp cumin
- 1 tsp chili powder
- 2 tsp cayenne powder
- 1-2 tsp salt (to taste)
Toss zucchini, bell peppers, and corn with olive oil, cumin, chili powder, cayenne powder, and salt. Spread into a thin layer on a sheet pan and roast in a 400 degree oven for 20-30 minutes (until soft but not smushy). I did not defrost the corn, so my roasting time was on the higher side.
Once roasted, transfer vegetables into a large bowl and mix them with 1 1/2 jars of the green chile sauce. Reserve the remaining 1/2 jar for later.
Oil a large, oven-safe casserole dish and line the bottom with six corn tortillas. It’s fine if they overlap. Spread a generous amount of beans on the tortillas (about 1/2 of them). Sprinkle with cheese and cover with six more corn tortillas. Spread about 1/2 of the vegetable mixture. Layer six more corn tortillas on top of the vegetables and spread those with a thin layer of beans, some cheese, a small amount of the remaining vegetables, and about 1/2 of your remaining green chile sauce, and 2/3 of your diced green chile.
Repeat this process with the remainder of your ingredients in the smaller baking dish.
Bake 35-40 minutes (or until the tortillas are soft / easy to stab with a fork), remove from oven, and top with more grated cheese.
Top with sour cream, chopped onions, avocado, or just as is. Whatever floats your enchilada boat.
NOTE: the green chile sauce I use contains roasted tomatoes. If yours doesn’t, you may want to add some diced tomatoes to your veggie mix about halfway through the roasting time.