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Hatch Chile Enchilada Pie

Rated as 4.73 out of 5 Stars

"Tasty comfort food and a fun way to use slightly spicy, slightly sweet Hatch chiles when they're available at the grocery store."
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1 h 30 m servings 765 cals
Original recipe yields 4 servings


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  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; 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. 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.
  5. 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.
  6. 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.
  7. Preheat oven to 350 degrees F (175 degrees C).
  8. 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.
  9. Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

Nutrition Facts

Per Serving: 765 calories; 44.3 g fat; 54 g carbohydrates; 40.4 g protein; 142 mg cholesterol; 1262 mg sodium. Full nutrition

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This is my recipe--obviously it's not going to win any awards for healthy eating but it was good. I think I had thirds!

This was good but it was missing something. Not sure what, maybe sour cream in the sauce? The only thing I did different was to cut the corn tortillas into triangles.

This was delicious! Light and fresh tasting. I used Hatch Chile's from my daughter in laws garden. So good. I also used shredded chicken breast since that's what I had. It will become a regular...

This dish was so delicious!! I added sour cream to the cheese layer and it made the sauce extra creamy. The next time I made it I'll probably use shredded chicken.

Was delicious! Husband couldn't quit eating it!!

This is the best Enchilada Pie recipe out there! So good! I couldn't find Hatch Chilis so I used Pablonos instead but still turned out delicious and not too spicy.

I used my cast iron dutch oven for each of the cooking steps. The flavor infusion was perfect. It took a little longer, but it was worth it. I also used Mexican oregano, fire roasted diced tomat...

Really enjoyed the recipe. I substituted pork stew meat for the chicken, and loved it.