Hatch Chile Enchilada Pie Recipe

Hatch Chile Enchilada Pie Recipe

How To Make Hatch Chile Enchilada Pie

Using hatch chilis for this enchilada pie adds a refreshing, spicy kick. This umami-rich dish turns the crunchy enchilada into a creamy and filling meal.

Preparation: 20 minutes
Cooking: 10 minutes
Total: 30 minutes

Serves:

Ingredients

  • 6Hatch chile peppers,sliced in half lengthwise and seeded
  • 3tbspolive oil,divided
  • 2tbspbutter
  • 1lbskinless,boneless chicken thighs
  • cupschicken broth,divided
  • 1onion,chopped
  • 4clovesgarlic,minced
  • ¼tspdried oregano
  • ¼tspground cumin
  • salt and ground black pepper,to taste
  • 14.5ozdiced tomatoes
  • 12corn tortillas,6 inch
  • 8ozshredded Mexican cheese blend

Instructions

  1. Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.

  2. Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.

  3. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool then remove and discard skins. Roughly chop chiles.

  4. Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil.

  5. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear for about 5 minutes. Remove from heat.

  6. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft for about 6 minutes.

  7. Stir chopped chiles, tomatoes, and 1½ cups chicken broth into onion mixture.

  8. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender for about 20 minutes.

  9. Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving ½ cup of broth.

  10. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.

  11. Preheat oven to 350 degrees F.

  12. Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle the Mexican cheese blend over the sauce.

  13. Repeat the layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour ½ cup of reserved chicken broth over the top.

  14. Bake in the preheated oven until cheese is melted and sauce is bubbling for about 30 minutes.

Recipe Notes

  • An instant-read thermometer inserted into the center should read at least 165 degrees F.

Nutrition

  • Calories: 646.41kcal
  • Fat: 39.59g
  • Saturated Fat: 16.94g
  • Trans Fat: 0.90g
  • Monounsaturated Fat: 15.12g
  • Polyunsaturated Fat: 3.73g
  • Carbohydrates: 52.68g
  • Fiber: 8.52g
  • Sugar: 10.73g
  • Protein: 24.37g
  • Cholesterol: 77.60mg
  • Sodium: 1167.71mg
  • Calcium: 512.46mg
  • Potassium: 830.79mg
  • Iron: 3.01mg
  • Vitamin A: 252.68µg
  • Vitamin C: 113.51mg
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