Recipes Cuisine Latin American Mexican Hatch Chile Enchilada Pie 4.6 (37) 33 Reviews 11 Photos Tasty comfort food and a fun way to use slightly spicy, slightly sweet Hatch chiles when they're available at the grocery store. Submitted by Seth Kolloen Updated on December 2, 2024 Save Rate Print Share Close Add Photo 11 11 11 11 Prep Time: 20 mins Cook Time: 1 hr 10 mins Total Time: 1 hr 30 mins Servings: 4 Yield: 4 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 6 Hatch chile peppers, sliced in half lengthwise and seeded 3 tablespoons olive oil, divided 2 tablespoons butter 1 pound skinless, boneless chicken thighs 2 ½ cups chicken broth, divided 1 onion, chopped 4 cloves garlic, minced ¼ teaspoon dried oregano ¼ teaspoon ground cumin salt and ground black pepper to taste ½ (14.5 ounce) can diced tomatoes, drained 12 (6 inch) corn tortillas 1 (8 ounce) package shredded Mexican cheese blend Directions 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; 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, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). 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, about 6 minutes. Stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes. Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving 1/2 cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes. Preheat oven to 350 degrees F (175 degrees C). 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 Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top. Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes. I Made It Print 50 home cooks made it! Nutrition Facts (per serving) 765 Calories 44g Fat 54g Carbs 40g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 765 % Daily Value * Total Fat 44g 57% Saturated Fat 20g 102% Cholesterol 142mg 47% Sodium 1262mg 55% Total Carbohydrate 54g 20% Dietary Fiber 9g 31% Total Sugars 9g Protein 40g 81% Vitamin C 9mg 10% Calcium 477mg 37% Iron 4mg 19% Potassium 493mg 10% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.