Description
A comforting baked Hatch Chile Enchilada Pie layered with roasted Hatch chiles, tender chicken thighs, corn tortillas, and melted Mexican cheese.
Ingredients
Scale
- 6 Hatch chile peppers, halved and seeded
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 pound boneless skinless 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 to taste
- Black pepper to taste
- 1/2 (14.5 ounce) can diced tomatoes, drained
- 12 (6-inch) corn tortillas
- 1 (8 ounce) shredded Mexican cheese blend
Instructions
- Preheat the broiler and line a baking sheet with foil. Place Hatch chiles skin side up, brush with olive oil, and broil until blistered. Cool, peel skins, and chop.
- Melt butter in a skillet and brown chicken thighs for about 2 minutes per side. Add 1 cup chicken broth, cover, and cook until chicken reaches 165°F. Remove from heat.
- Heat olive oil in a pot and cook onion, garlic, oregano, cumin, salt, and pepper until onion softens. Add chopped chiles, tomatoes, and remaining broth. Simmer 20 minutes.
- Mash the chile mixture into a thick sauce. Chop the cooked chicken and stir into the sauce until heated through.
- Preheat oven to 350°F. Spread sauce in a pie dish, layer tortillas, sauce, and cheese repeatedly until used, finishing with cheese.
- Pour reserved chicken broth on top and bake 30 minutes until cheese melts and sauce bubbles.
Notes
- Roasting Hatch chiles improves the smoky flavor of the dish.
- Chicken thighs keep the filling juicy during baking.
- Let the pie rest for about 10 minutes before slicing so the layers hold together.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 6
- Sodium: 820
- Fat: 28
- Saturated Fat: 11
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 6
- Protein: 32
- Cholesterol: 110