Description
A comforting Hatch Chile Enchilada Pie made with roasted Hatch chiles, tender chicken thighs, tortillas, and melted Mexican cheese baked into a hearty layered casserole.
Ingredients
Scale
- 6 Hatch chile peppers, halved lengthwise and seeded
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 pound skinless, boneless chicken thighs
- 2 1/2 cups chicken broth, divided
- 1 onion, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- Salt and ground black pepper to taste
- 1/2 (14.5 ounce) can diced tomatoes, drained
- 12 (6 inch) corn tortillas
- 1 (8 ounce) package shredded Mexican cheese blend
Instructions
- Preheat the broiler and place oven rack about 6 inches from the heat source. Line a baking sheet with foil and arrange Hatch chiles skin side up then brush with 1 tablespoon olive oil
- Broil the chiles until skins blister and blacken, about 5 to 8 minutes. Cool, remove skins, and roughly chop
- Melt butter in a skillet over medium high heat and cook chicken thighs until browned about 2 minutes per side
- Pour 1 cup chicken broth over the chicken and bring to a boil. Cover and cook over medium heat until chicken reaches 165°F and is cooked through
- Heat remaining olive oil in a pot and cook onion, garlic, oregano, cumin, salt, and pepper until onion softens
- Stir in chopped chiles, diced tomatoes, and remaining chicken broth then simmer about 20 minutes
- Mash the chile onion mixture to form a sauce and stir shredded chicken into the sauce
- Preheat oven to 350°F
- Spread a thin layer of chile chicken sauce in an 8 inch pie dish then layer tortillas, sauce, and cheese repeating until ingredients are used ending with cheese
- Pour reserved chicken broth over the top and bake about 30 minutes until cheese melts and sauce bubbles
Notes
- Roasting the Hatch chiles gives the dish deeper flavor
- Allow the pie to rest a few minutes before slicing so layers hold together
- Fresh Hatch chiles provide the best sweet and slightly spicy flavor
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 5 g
- Protein: 32 g
- Cholesterol: 120 mg