16 Ratings
  • 5 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 4 star values: 1

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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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.

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  • 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.

Nutrition Facts

765 calories; 44.3 g total fat; 142 mg cholesterol; 1262 mg sodium. 54 g carbohydrates; 40.4 g protein; Full Nutrition


Reviews (13)

Read All Reviews

Most helpful positive review

Rating: 5 stars
10/14/2013
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!
(5)

Most helpful critical review

Rating: 2 stars
09/11/2018
This recipe has too many steps making it unnecessarily lengthy - does the chicken really need to be cooked 3 times? I roasted the chilies on the gas burner. I don't know about you but my pie plate is not nearly enough to hold 2 1/2 cups of broth let alone the other ingredients. Did two layers and that was about all it could hold. Like the other reviewers it was a little too spicy (but I'm guessing hat really depends on the peppers which can be unpredictable) and that the 1/2 cup of chicken grease at the end is not really necessary. Shredding the chicken should be in the recipe someplace. Might make this again with a few tweaks.
(1)
16 Ratings
  • 5 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 4 star values: 1
Rating: 4 stars
08/12/2016
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.
(6)
Rating: 5 stars
10/14/2013
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!
(5)
Rating: 5 stars
08/24/2015
Was delicious! Husband couldn't quit eating it!!
(1)
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Rating: 5 stars
01/07/2015
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.
(1)
Rating: 5 stars
08/17/2017
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 dish here. Next time I will add the black beans. There are a lot of variations you can do with this recipe.
(1)
Rating: 2 stars
09/11/2018
This recipe has too many steps making it unnecessarily lengthy - does the chicken really need to be cooked 3 times? I roasted the chilies on the gas burner. I don't know about you but my pie plate is not nearly enough to hold 2 1/2 cups of broth let alone the other ingredients. Did two layers and that was about all it could hold. Like the other reviewers it was a little too spicy (but I'm guessing hat really depends on the peppers which can be unpredictable) and that the 1/2 cup of chicken grease at the end is not really necessary. Shredding the chicken should be in the recipe someplace. Might make this again with a few tweaks.
(1)
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Rating: 5 stars
08/14/2016
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.
(1)
Rating: 3 stars
08/12/2018
It was a good base recipe. I did add some corn in with the chicken. Perhaps next time I would add beans as well to give it a bit more texture. Also not convinced the 1/2 cup of stock poured over the top is necessary.
Rating: 5 stars
09/03/2018
Terrific! I held back from stirring in sour cream which another poster had suggested adding and I couldn't have been more pleased. I browned the chicken thighs really well but was slightly thrown off when I couldn't find instructions for chopping or shredding them but that certainly didn't require rocket science to figure out. I cut the tortillas into wedges to scatter about to make serving with the spoon easier. I suppose the additional broth before baking is to ensure the tortillas have plenty to soak up without drying out the casserole. I will definitely make this again.