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.
Serves:
Ingredients
- 6Hatch chile peppers,sliced in half lengthwise and seeded
- 3tbspolive oil,divided
- 2tbspbutter
- 1lbskinless,boneless chicken thighs
- 2½cupschicken 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
-
Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
-
Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.
-
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.
-
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.
-
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.
-
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.
-
Stir chopped chiles, tomatoes, and 1½ cups chicken broth into onion mixture.
-
Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender for about 20 minutes.
-
Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving ½ cup of broth.
-
Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes.
-
Preheat oven to 350 degrees F.
-
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.
-
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.
-
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
Was this page helpful?
Have your own special recipe to share? Submit Your Recipe Today!