Vegetarian Green Chili Enchiladas


  1. 2 tsps. Salt
  2. 1 large white onion
  3. 2 lbs. Fresh Anaheim Peppers
  4. 1 tbs. Chimayo Chile Brothers’ Crushed or Powdered Hatch Green Chile
  5. 3 small cloves garlic
  6. 2 cans whole black beans
  7. 1 lb. mild cheddar cheese
  8. 8 corn tortillas
  9. 5 tbs. extra virgin olive oil
  10. 4 Boca burgers
  11. ¼ head of lettuce
  12. 4 dollops sour cream

Prepare Your Ingredients
Roast, peel and chop the Anaheim peppers. Chop up the large white onion, fairly fine. Chop up the garlic as fine as possible. Grate the medium cheddar cheese. Finely shred the lettuce. Open your cans of black beans.

Prepare the Green Chili Sauce
Add a tablespoon of olive oil to your skillet and start getting it hot; sauté a third of the onions and half of your garlic, until they become translucent; add your chopped Anaheim peppers, salt to taste, and all of the Chimayo Chile Brothers’ Crushed or Powdered Hatch Green Chile; reduce heat and simmer.

Prepare the Black Beans
Put a tablespoon of olive oil in a medium saucepan; add a small handful of the chopped onions and the rest of the garlic while the pan is getting hot and let them become translucent; pour in the cans of beans; salt to taste; reduce heat to simmer.

Prepare the Boca Burgers
Put the last of the olive oil in a skillet over low heat; cook the burgers until they are crispy on the outside but still moist in the middle.

Assemble Your Enchiladas
Take four plates and ladle enough Green Chili sauce to just cover the bottom of each of them; put a corn tortilla on top of each layer of chili then add your Boca burgers, along with some chopped onions. Now smother the burgers with more chili and add a thick layer of shredded cheese; put another corn tortilla on top of each burger; smother them with chili again and add a final layer of cheese on top. Put each plate in the microwave for about 1-2 minutes, until cheese is well melted. Remove and garnish with shredded lettuce and some fresh chopped onions; add some black beans on the side with a dollop of sour cream or a salad (pictured).
Serve piping hot!

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