Hatch Chile season is almost over :(. It seems like it’s leaving just as fast as it came, but I can’t be too sad seeing as I roasted, peeled, and froze about 8 batches last night :). I feel like this year, more and more people are catching on, in Houston at least, and just about everywhere I have gone these past two weeks has had a ton of special hatch items on the menu – I love it!!! This time of year is always special to me because growing up, my mom used to get really into it and throw the peppers into just about everything she made, it was always so fun to look forward to.
I have been trying incredibly hard to keep my recipes really healthy this year to coincide with my 21 day fix diet, so my ideas for this week were to make some hatch recipes, but keep everything very fresh and light – hence my skinny hatch enchiladas! I wasn’t exactly sure how I was going to make the enchiladas, seeing as I have never made them before, so after looking up a few recipes and getting ideas, I bought the ingredients that I wanted to use and got started. It turned out better than I could have ever imagined – I literally wanted to eat the entire dish… alas I am being very good so I refrained.
I began by making my own homemade hatch tomato sauce to use, and then combined about 1/2 cup of it into the enchilada sauce I made. Then I set all that aside, and cooked the turkey meat with spices, stock, and tomato sauce. There are so many different variations you can make as far as the filling goes, turkey meat, ground chicken, pulled chicken, beef, buffalo… you get the idea :). I chose to use ground turkey breast that I bought at Trader Joe’s – side note, did you know Trader Joe’s sells some Kosher meats!?!?!?! I was very surprised to see this, and bought the Kosher ground turkey to make these.
Then I filled tortillas, wrapped them, and laid them out in the pans. I poured the enchilada sauce on top, sprinkled a couple tbsp. of cheese on them, covered in foil, and then baked for about 20 minutes. My house smelled like a little taco shack… my dogs were just staring at me waiting for me to drop some of the filling on the floor for them… oh the guilt…
This is what my babies do when I cook, look at those sweet faces! I imagine the caption here to be “cmon ma, jus give us a wittle nibble, we love you so much, and will pay you back in kisses all over your face when we get in bed, cmon, pweez?”
Anyway, back to the enchiladas. Then I topped them with the sauce, covered them, and put them into the oven.
- 6 Kumato brown tomatoes (I buy at Trader Joe's), peeled and chopped (or use roma tomatoes)
- 1/4 cup onion, minced
- 1 garlic clove, minced
- drizzle of olive oil
- salt, to taste
- fresh oregano, about 1 tsp.
- 1 hatch pepper, roasted, peeled, and chopped
- 2 garlic cloves, minced
- 2 tbsp. chipotle chilis in adobo sauce (+2 of the chilis from the can - for less spice use less of the sauce, about 1 tbsp.)
- 2 roasted hatch peppers, diced
- 1/2 cup tomato sauce (I used my hatch tomato sauce recipe)
- 1/2 tsp. chili powder
- 1/2 tsp. cumin
- 3/4 cup low sodium chicken stock
- 1 tsp. cornstarch
- salt, to taste
- 1 tsp. oil for cooking (grapeseed or vegetable)
- 1 1/2 lb. ground turkey breast
- 1 small sweet yellow onion, diced
- 3 garlic cloves, minced
- 1-2 roasted hatch pepper, diced
- 1/4 cup cilantro, minced
- 1 1/2 tsp. cumin
- 1/2 tsp. fresh or dried oregano
- 1/2 cup homemade tomato sauce
- 1/3 cup low sodium chicken stock
- 1 1/2 tsp. chili powder
- salt, to taste
- 9 low carb tortillas (I make my own but la tortilla factory makes a good low carb low fat one)
- 3 tbsp. shredded mozzarella cheese
- 1/4 cup chilantro, minced
- 1 avocado, cut into small pieces to top
- To make tomato sauce: In a saucepan, heat a drizzle of olive oil, place all ingredients in, and simmer covered on low for about 25 minutes, stirring occasionally. Taste the sauce for seasoning, you may need to add more salt, and once it reaches the desired consistency, set aside. I like my tomato sauce to be a bit chunky, so I found that 25 minutes simmering on medium-low was the perfect time.
- Preheat oven to 400 degrees F.
- For the Enchilada sauce: In a saucepan, pour a tsp. of oil in and saute garlic for 2 minutes. Add in the chipotle chilis, chili powder, cumin, chicken stock, hatch chiles, tomato sauce, salt, and stir. Saute for about 5 minutes and then add in the cornstarch and whisk. Stir until it thickens a bit, about 2 minutes or so, then set aside. I remove the chiptole chilis after the sauce is done.
- For the turkey filling: In a large nonstick pan, heat another drizzle of oil, add in the onion and garlic, and saute for about 3 minutes. Add in the turkey meat, all of the seasonings (hatch pepper, cilantro, cumin, chili powder, oregano, salt), and stir. Cook until the meat looks just about done and then add in the remainder of the ingredients. Cook for another 5 minutes, stirring well, and then turn off the heat.
- Putting it all together: Spray a pyrex dish with olive oil nonstick spray. Fill each tortilla with filling, roll up, and place in the dish fold side down. Once all the tortillas are down, cover with all the enchilada sauce, a few tbsp. of cheese, cover with foil, and bake for about 20 minutes.
- Top with fresh avocado and cilantro to serve!