Charred Hatch Chile and Corn Enchiladas

Dinner

Charred Hatch Chile and Corn Enchiladas // www.acozykitchen.com

Are you a 90s wild-child?

If so, then you might remember Rayanne’s mom in My-So-Called-Life? (You also may enjoy this Delia’s catalog throwback I saw via Jessica.) Anyayz, Rayanne’s mom partied and made out with Bobby Dylan and would make microwave appetizers for dinner and let her daughter drink in the house because “if you’re gonna do it, I’d much rather have you do it here…” If me mothering Amelia says anything it says that I’m probably gonna be like Rayenne’s mom. Yesterday as I was finishing my breakfast, I looked down and saw her staring at me lovingly. I wondered if she’d love a bean soaked in egg yolk. I pierced this big ol’ heirloom bean with the tines of my fork and pointed it toward her mouth and she bit it off so daintily, as if she’d been eating with a fork and knife her whole life.

I made a little Instagram video, posted it and then deleted it because I thought people would judge me. I was afraid of being perceived as a bad dog mom!!! But maybe I am. Maybe I’m just too lax.

Charred Hatch Chile and Corn Enchiladas // www.acozykitchen.com

I always let Amelia try different foods because trying new things in life is rad. And also, seeing her eat different stuff and watching her reactions makes my day better.

If Rayanne’s mom had a dog, we’d have similar dog-parenting styles.

One thing I hope I’ll be able to do every night when I’m a legit human mom is cook dinner. I have a feeling that’ll be my favorite time.

Charred Hatch Chile and Corn Enchiladas // www.acozykitchen.com

When I think back on growing up I loved the feeling of being in my room doing my homework while my mom was cooking in the kitchen. It’d usually always smell like cumin cooking with onions and olive oil. That was the smell of 5pm as a kid. Even ’til this day it’s one of my favorite smells.

I wish they sold a damn cumin candle. I’d buy that shiz.

Charred Hatch Chile and Corn Enchiladas // www.acozykitchen.com

This dinner is one of those one pot, throw together with ease kind of dinners. It’s charred hatch chiles and charred corn.

Hatch chiles are way in season right now. They’re everywhere AND they’re cheap! If you’re unfamiliar hatch chiles are more spicy than pasilla chiles but a lot less spicy than jalapeรฑos. They’re a good medium spicy.

This dish will smell up the whole house with waifs of onions, melty cheese and hot boiling enchilada sauce. It’s what I want to eat every Wednesday night.

enchiladas1

Charred Hatch Chile and Corn Enchiladas

PRINT
0 from 0 votes
Serving Size: 8 - 10 enchiladas

Ingredients

  • 2 hatch chiles
  • 2 fresh ears of corn, shucked and cleaned
  • 2 tablespoons diced red onion
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 5 ounces queso fresco, crumbled and divided
  • 1 lime
  • 1 3/4 enchilada sauce, divided
  • 8-10 corn or flour tortillas
  • 1 1/2 cup shredded pepper jack cheese
  • Cilantro

Directions

  • Over medium heat, rest the hatch chiles on the grate of a gas stove, rotating the chiles every 30 seconds or so, and until the outsides are charred and skins are blistered. Dice the chiles, discarding the seeds, and set aside. Repeat this process with the corn, rotating the ears of corn every 30 seconds or so. Cut the kernels off the cob. Transfer the diced chiles and corn kernels to a bowl, along with the red onion, cumin, garlic powder, 4 ounces of crumbled queso fresco and a squeeze of lime. Mix and toss until combined.
  • To soften the tortillas, microwave them for 10 seconds or so. Alternatively you can place tortillas between two damp paper towels, put them on a baking sheet and transfer them to a 200-degree F oven for 5-10 minutes. (This is the method I like to use.)
  • Preheat oven to 350 degrees F. In a 9 x 12-inch casserole dish, add 3/4 cup enchilada sauce (measurement can be eyeballed). Spoon a few tablespoons of corn mixture onto the center of each tortilla. Fold over filling, placing the enchilada seam side down in the casserole dish. Repeat the process with the remaining tortillas and mixture. Top with the remaining 1 cup enchilada sauce and sprinkle on the cheese.
  • Bake for 15 minutes until cheese melts. Garnish the enchiladas with lime, cilantro and a handful of the remaining queso fresco. Serve immediately.
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
Previous Post Next Post

You Might Also Like

36 Comments

Leave a Reply

Recipe Rating




  • Reply Lea Ann (Cooking On The Ranch) September 10, 2013 at 5:35 am

    These enchiladas are a must try for me. I’m Hatch Chile crazy right now. And I think your description of the heat factor is perfect. Thanks for a great recipe idea.

  • Reply Stephanie August 27, 2013 at 4:24 pm

    I made these on Sunday night and they turned out amazing! I used green enchilada sauce (what I had at home) and also added some shredded rotisserie chicken. I will be making these again for sure! They were a big hit! YUM! Thank you!

  • Reply Johanna August 22, 2013 at 7:35 am

    Do you know what is terrible about food blogs?? ๐Ÿ˜‰
    The fact that you are reading reading mouth watering recipes from the other side of the world, with ingredients that you can’t get yourself, because they are simply not sold in your country!! Like right now, the food blog world is going crazy with hatch chiles! And I can’t get them here but I want them so much!! ๐Ÿ™‚ ๐Ÿ™‚
    I’ll try to substitute them in this recipe with Pimientos, which are most likely not even close in taste, but I love them and I can get them fresh on the market.
    I guess it is good in a way, that there are still these differences in fruits&veggies in every country or continent, no matter how fast we can travel or communicate or… but sometimes it is hard for a girl with a craving ๐Ÿ™‚
    So, people of all countries: enjoy what you got! ๐Ÿ˜‰

  • Reply Bev @ Bev Cooks August 22, 2013 at 7:19 am

    I want 15 billion pans.

  • Reply little t August 22, 2013 at 6:14 am

    Anything with charred corn, I swear!

  • Reply Jayne August 22, 2013 at 2:41 am

    I’ve never had enchiladas… We don’t get that here! Must break into it. I’m so jealous of all of you people.

  • Reply Sarah August 21, 2013 at 8:25 pm

    I’m totally guilty of feeding my dog bits of tortilla chips just because she looks so cute eating crunchy things! Bad dog mom, I know…

  • Reply Mel August 21, 2013 at 4:50 pm

    Do you have any recipes for Enchilada Sauce? I’ve been tweaking my own, but I think overall it ends up tasting mostly like tomatoes…

  • Reply Sophie August 21, 2013 at 3:43 pm

    I don’t think you’re a bad dog mom at all! You love Amel and want her to enjoy life ๐Ÿ™‚ Love your story about doing homework in the cumin-scented house. (I don’t have kids, but my husband would probably say something similar about garlic smells while he plays video games — I hope he would, anyway! Fun memory!)

    I remember some dELiA*s white pants with gold studs down the sides. I WANTED THEM SO BADLY.

  • Reply Grace @ Earthy Feast August 21, 2013 at 2:14 pm

    Total 90’s child here! I still want ‘Topanga Hair’ so bad! Oh and I give my dog samples of just about everything we eat – I get such a kick out of seeing her reaction when she eats something different for the first time – she likes everything, most of the time. She would LOVE these enchiladas and I would too! They look soo good! Yum!

  • 1 2