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Lima Bean and Potato Enchiladas with Hatch Green Chile Sauce

Lima Bean and Potato Enchiladas with Hatch Green Chile Sauce

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Lima Bean and Potato Enchiladas with Hatch Green Chile Sauce!  Oh, yes, you did just read "lima bean" and "enchiladas" in the same sentence.  Your enchilada life will never be the same!
Course Vegetarian / Vegan Entrees
Cuisine Southwestern / Mexican
Diet Vegetarian
Prep Time 30 mins
Cook Time 1 hr
Total Time 1 hr 30 mins
Servings 6
Calories 474



  • 2 tablespoons canola oil or vegetable oil
  • 1 large onion finely chopped
  • 1 large Russet potato peeled and cubed
  • 1 bag (12-ounce) frozen baby lima beans
  • 1 jalapeno pepper chopped
  • 4 cloves garlic chopped
  • 1 ½ cups vegetable broth or chicken broth
  • ¼ cup chopped cilantro
  • Salt and freshly ground black pepper
  • 1 cup shredded Monterey Jack cheese


  • 1 tablespoon canola oil or vegetable oil
  • 4 cloves garlic chopped
  • 2 teaspoons ground cumin
  • 2 teaspoons Mexican oregano
  • 3 tablespoons all-purpose flour
  • 3 cups vegetable broth or chicken broth
  • 2 cups roasted peeled and seeded New Mexico or Hatch green chiles
  • ¼ cup chopped fresh cilantro
  • Salt and freshly ground black pepper to taste

To Finish

  • Cooking spray
  • 10-12 corn tortillas
  • 8 ounces Monterey Jack cheese shredded
  • Chopped cilantro
  • Jalapeno slices
  • Sliced scallion



  • Heat oil in a large saucepan over medium-high heat. Add the onion and cook 5-8 minutes until onion is beginning to soften. Transfer HALF the onion to another saucepan and set that one aside.
  • In the FIRST saucepan, add the potato, lima beans, jalapeno, garlic, and vegetable or chicken broth. Bring to a boil and simmer uncovered for 12-15 minutes or until the potato is tender. Take it off the heat and let it stand for 5-10 minutes.
  • Using a potato masher or immersion blender, coarsely puree the filling leaving bits of potato and lima bean for texture. Set aside.


  • To the saucepan you set aside with half the onion: Add the oil, garlic, cumin, oregano and flour and cook over low heat for a minute or two. Slowly add the chicken broth, stirring constantly. Add the chiles and simmer for 10 minutes on medium-low heat until the sauce is thickened. Adjust seasoning with salt and black pepper.
  • Using an immersion blender, process the sauce until smooth.

To Finish

  • Preheat oven to 375 degrees. Spray a large baking dish with cooking spray. Spread approximately 1 cup of sauce over the bottom of baking dish. Working in batches, place 3-4 tortillas on a plate. Top with a damp paper towel. Place in the microwave and heat on high for 30-45 seconds.
  • Fill each tortilla with even amounts of the filling and roll up. Place on the sauce and keep rolling until all the filling is used.
  • Top with remaining sauce and cheese. Cover with foil and bake 45 minutes. Uncover and continue baking another 15-20 minutes or until bubbling. Garnish with chopped cilantro, jalapeno slices and scallion. Serve immediately.


MAKE AHEAD:  May be assembled 24 hours in advance. Refrigerate until needed. Let sit at room temperature while the oven preheats.


Serving: 1 | Calories: 474kcal | Carbohydrates: 44g | Protein: 19g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 1201mg | Potassium: 473mg | Fiber: 6g | Sugar: 5g | Vitamin A: 949IU | Vitamin C: 16mg | Calcium: 497mg | Iron: 2mg