Hatch Chili Enchiladas

thugkitchen.com

Randy Kepple

1 tablespoon olive oil

½ a white onion, chopped

3 cups chopped yellow potatoes (about 2 fist sized)

2 garlic clove, minced

½ cup veggie broth

2 zucchini or summer squash, shredded (about 2 cups)

1 cup corn (fresh, frozen, or grilled, your call)

½ cup roasted, diced hatch chilis*

2 teaspoon cumin

2 teaspoon smoked paprika

1 teaspoon chili powder

1 tablespoon braggs aminos

Juice of half a lime

12 corn or flour tortillas

Avocado and cilantro to garnish

subheading: Hatch Chili Enchilada Sauce:

makes 3 cups

1 ½ roasted, diced hatch chiles*

½ medium white onion, chopped

½ cup packed, chopped cilantro

1 jalapeno, chopped with seeds removed

½ teaspoon cumin

1 tablespoon lime juice

½ cup veggie broth

2 tablespoon neutral tasting oil

Salt to taste

Directions at thugkitchen.com

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