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Hatch Chile Enchilada Pie
Hatch Chile Enchilada Pie
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Prep Time:
20 minutes
Cook Time:
70 minutes
Total Time:
90 minutes
Delicious Hatch chile enchilada pie, a comforting and flavorful dish.
Ingredients:
  • 6 Hatch chile peppers, sliced in half lengthwise and seeded
  • 3 tablespoons olive oil, divided
  • 1 pound skinless, boneless chicken thighs
  • 2.5 cups chicken broth, divided
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 0.25 teaspoon dried oregano
  • 0.25 teaspoon ground cumin
  • 0.5 (14.5 ounce) can diced tomatoes, drained
  • 12 (6 inch) corn tortillas
  • 1 (8 ounce) package shredded Mexican cheese blend
Instructions:
  • Position the oven rack 6 inches below the broiler and preheat the broiler. Cover a baking sheet with aluminum foil.
  • Place Hatch chiles skin-side up on the baking sheet and drizzle with 1 tablespoon of olive oil.
  • Broil the peppers until the skin blackens and blisters, 5 to 8 minutes. Let them cool, then remove and discard the skins before roughly chopping the chiles.
  • In a large skillet over medium-high heat, melt butter. Brown chicken thighs, about 2 minutes per side. Add 1 cup chicken broth, bring to a boil, then cover and simmer on medium heat until cooked through, about 5 minutes. Ensure the internal temperature reaches 165 degrees F (74 degrees C) before removing from heat.
  • In a large pot or Dutch oven over medium heat, sauté onion, garlic, oregano, cumin, salt, and pepper in 2 tablespoons of olive oil until onion is soft, about 6 minutes. Add chopped chiles, tomatoes, and 1 1/2 cups of chicken broth. Bring to a boil, then simmer on medium-low heat for 20 minutes until chiles and onion are tender.
  • Transform the chili-onion mixture into a smooth sauce. Take out the chicken thighs from the broth, saving 1/2 cup. Combine the thighs with the chili sauce and cook until the chicken is heated through, which should take around 2 minutes.
  • Preheat your oven to a toasty 350 degrees F (175 degrees C).
  • Begin by coating the bottom of an 8-inch pie dish with a generous amount of spicy chile chicken sauce. Layer corn tortillas on top of the sauce, followed by another coating of the savory chile chicken sauce and a sprinkle of zesty Mexican cheese blend. Continue layering this delicious combination until all the tortillas, sauce, and cheese are used up, finishing with a layer of cheese on top. To finish, gently pour 1/2 cup of reserved chicken broth over the dish. Enjoy!
  • Bake until the cheese is gooey and the sauce is bubbling, approximately 30 minutes in the preheated oven.

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