"We thought about calling these "eggchiladas" but that seemed a little too cutsey. In any case, if you're looking for a cozy, satisfying dinner that's completely gluten-free, grain-free, and vegetarian, these Eggplant Enchiladas will hit the spot. Tender roasted eggplant slices stand in for tortillas, rolled around a creamy refried bean and Hatch Green Chile filling, then baked in a rich Hatch Organic Red Enchilada Sauce. It's the perfect comfort food with a fresh, veggie-forward twist!"
"You only need a handful of simple ingredients to make these delicious enchiladas: Eggplant: Thinly sliced and roasted until soft and flexible, replacing traditional tortillas. Hatch Diced Green Chiles: Add that signature smoky, zesty kick. Refried Beans: Create a hearty, satisfying vegetarian filling. Hatch Organic Red Enchilada Sauce: Brings authentic flavor and richness. Mexican Cheese Blend: Melts beautifully for that gooey, golden finish. Sour Cream & Onion: Add creaminess and depth to the filling. Chili Powder: Adds warmth and spice for a true enchilada taste."
Roasted thin eggplant slices substitute for tortillas to create gluten-free, grain-free vegetarian enchiladas. Eggplant slices are roasted until soft and flexible, then filled with a mixture of refried beans, Hatch diced green chiles, Mexican cheese blend, sour cream & onion, and chili powder for seasoning. Rolled enchiladas are topped with Hatch Organic Red Enchilada Sauce and extra cheese, then baked until bubbly and golden. Optional toppings include crumbled Cotija, fresh cilantro, and pickled jalapeños. The recipe can be made vegan by using dairy-free cheese and sour cream while retaining the same bake time and structure.
Read at Gluten Free & More
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