Name: Hatch Chile Enchilada Pie Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 6 Hatch chile peppers; 3 tbsp olive oil; 2 tbsp butter; 1 lb skinless; 2½ cups chicken broth; 1 onion; 4 cloves garlic; ¼ tsp dried oregano; ¼ tsp ground cumin; Salt and ground black pepper; 14.5 oz diced tomatoes; 12 corn tortillas; 8 oz shredded mexican cheese blend

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
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.