Monday, August 5, 2013

hatch chile beef enchiladas with avocado salsa


I have always either been a student or a teacher, so my years really feel like they begin again in August. Since I'm a huge nerd and have always loved school (hence never really leaving), this time of year is always super exciting for me. A fresh start, renewed enthusiasm, brand new faces... and can't forget the joy of school supplies shopping. Who doesn't love new school supplies?!

This time of year is also exciting for me because I can finally get my favorite Hatch chiles again! Here in Texas, we're only able to get these from early August to the beginning of September usually. My favorite local grocery store even holds a Hatch Chile Festival every year in their honor! If you've never had Hatch chiles, you must try them if you can find them!

I used my first Hatches to make these enchiladas. These were a major hit around here. My husband has requested that I make these as often as possible! Super tender BBQ beef made in the crockpot and the easiest tomatillo-avocado sauce poured over the top makes these out of this world delicious.

Hatch Chile Beef Enchiladas with Avocado Salsa
makes 12 enchiladas

you'll need:
1 lb. shredded beef (for meals like this I use this simple method; you can also cheat and pick it up from your local BBQ restaurant!)
1 tablespoon canola oil
3 Hatch chiles, seeded and chopped (If you can't find Hatch, substitute 2 seeded and chopped jalapenos)
1/4 cup chopped green onions
3 garlic cloves, minced
2 cups freshly shredded pepper jack cheese (I found a Hatch chile jack at Whole Foods - delicious!)
1 (16 oz.) jar of tomatillo salsa
1 large avocado, peeled and pitted
juice of 1 lime
salt and pepper
12 tortillas (I used homemade flour tortillas - just make sure you use good quality!)
handful of chopped cilantro, for serving

Preheat oven to 400 degrees F.

Heat canola oil in a large skillet over medium-high heat. Add chiles and green onions and cook until softened, about 5 minutes. Add garlic and cook 1 more minutes. Transfer to a large bowl. Add beef and cheese to the bowl and toss to combine everything together.

To a blender, add tomatillo salsa, avocado, and lime juice. Blend until completely smooth. Taste for seasoning and add salt and pepper as needed.

Pour a bit of the salsa into the bottom of a baking dish (I used two 8x8 dishes for this recipe) - just enough for a light layer over the bottom. Now, assemble the enchiladas by placing a bit of the beef/pepper/cheese mixture, then rolling them tightly. Place seam side down into dish. Repeat with the rest of the mixture and tortillas.

Once all the enchiladas are assembled, evenly pour the remaining avocado salsa over the top. Sprinkle the top with the remaining cup of cheese. Bake for 25-30 minutes, until the cheese is bubbly and beginning to brown. Allow to stand for 5 minutes before serving.

Serve with chopped cilantro and whatever else you like - and enjoy!!

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36 comments:

  1. We usually get some hatch chiles in our CSA, and I never know what to do with them. This sounds like a great way to use them up and enjoy a delicious dinner!

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    1. Oh, I'm so jealous you get them in your CSA! They're my favorite!

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  2. As a New Mexican, I have to say I'm totally in love with this recipe!!

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    1. So jealous that you have all those gorgeous chiles locally!

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  3. This sounds delicious and like a GREAT make ahead meal! I wish I could see ore of the beef though :( I love eating local, but I don't think I have ever heard of hatch chilis, what makes them so special? Very spicy or more mild?

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    1. Sophia! Hatch chiles actually range from mild to hot, depending on the variety. The ones actually grown in Hatch, NM, are the best and hottest, but like every other pepper, when seeded and roasted the heat isn't bad at all. They have amazing flavor!

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  4. Avocado Salsa sounds so delicious! Totally going to make this!

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    1. Adding avocado to everything is how I roll! Hope you love them!

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  5. This sounds absolutely amazing! I definitely want to make a beef-less version. Where do you find the tomatillo salsa at?

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    1. I love the Whole Foods 365 tomatillo salsa- great value and taste! The Frontera brand is also delicious!

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  6. I hope you are loving your class this year if you are back to work already! All my teacher friends here went back to work last week for in service and start with students today. :)

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    1. Hey Rach! We start today back to work, but kids don't come for another 2 weeks! I'm excited though! :)

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  7. i must check out your recipe

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  8. i cant believe its almost starting to school year. I am starting gradschool and dreading it already. Hatch chile festival sounds interesting and so does this enchilada. Since I dont eat beef, I am going to try substituting rotisserie chicken.

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    1. Oh, what are you doing grad school for? I think this would delicious with chicken for sure!

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  9. Must be the unofficial enchilada day!! ;) your version looks sooo good!

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    1. Haha, I know! I am loving all your Mexican week recipes!

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  10. Oh man. These look amazing. I just want to scoff all of it into my face!

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  11. Thanks for reminding me about the Central Mkt. hatch chiles! I've gotta get down there, grab a bunch and make these killer enchiladas! They look amazing, Marie.

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    1. Yesss CM Hatch Festival is my favorite! Thanks so much, Georgia!

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  12. I'm making like a Hatch Chile, I'm all over these enchiladas.

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  13. Gorgeous enchilada recipe! I've never heard of hatch chillies but this recipe looks divine. I'm in love with tomatillo salsa, I'd never tried it til about three months ago but now I have a permanent jar in the fridge! Thanks for the inspiration! x

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    1. Thanks so much! Yes, I love tomatillo salsa too! And blended with an avocado makes it even more amazing!

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  14. It's bedtime and I'm sooooo hungry just looking at this post! Serves me right for reading this at night, ha! This sound wonderful Marie. I love enchiladas. And the avocado salsa here sounds like a terrific idea. Delicious!

    Anne ~ Uni Homemaker

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  15. so cheesy...so good, scrumptious enchiladas, got to try it out with beans following ur recipe very very soon :-)

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  16. I totally agree, the year really starts in August/September! It's great, the start of a fresh new school year. And the start of a hatch chile season! I've heard so much about them, I definitely want to try them this way!

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    1. You definitely need to give them a try - they have amazing flavor!

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  17. Looks yummy! I love enchiladas, but I don't think I've ever had a hatch chili before.

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  18. Love avocado in enchiladas! I hope I can find some of those hatch chilies this year!

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