Shrimp Enchiladas with Hatch Chile Sauce

hatch chile enchiladas

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5 from 3 reviews


  • 1 pound roasted, peeled red Hatch chiles
  • 1/4 cup water
  • 1/2 onion
  • 2 cloves garlic
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon cumin seeds
  • 1 teaspoon oil or lard
  • 1012 ounces medium shrimp, peeled and deveined
  • salt and pepper
  • 1 tablespoon butter
  • 34 ounces white melting cheese cut into strips (Oaxaca, Monterey Jack, even mozzarella)
  • 1012 corn tortillas
  • Optional, but recommended: 1/2 cup Mexican crema or sour cream


  1. Make the Hatch chile enchilada sauce: Remove stems and seeds from chiles and put into the blender with water, onion, garlic, vinegar, salt and oregano. Puree until smooth.
  2. Heat the oil and cumin seeds in a skillet until sizzling. Turn heat to low and carefully add the pureed sauce. It may pop. Stir and simmer for 20 minutes. Taste and add more salt or vinegar if it needs it . Set aside.
  3. Pat the shrimp dry with a paper towel and lightly salt and pepper them. Heat the butter in a large skillet over medium heat until sizzling. Add shrimp in a single layer and cook for about 45 seconds on each side until barely pink. (They will cook more in the oven so be careful not to overcook now)
  4. To assemble:
  5. Set oven to 350ºF (Or see below for microwave instructions)
  6. Spread 1/4 cup sauce in the bottom of a 9×11″ pan. Warm tortillas on a dry skillet over medium heat until pliable.
  7. Dip a tortilla into the sauce on both sides. Fill with 3-4 shrimp and a strip of cheese. Roll up and put into pan seam-side-down. Roll all enchiladas that way. Spread remaining sauce over the top.
  8. Bake 15 minutes until cheese is melted. Or microwave on medium power for 7 minutes.
  9. Top with sour cream before serving.

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