Hatch Chile Enchilada Pie

May 26, 2023May 26, 20230 13
Satisfy Your Cravings with Hatch Chile Enchilada Pie
in Mexican

Prep

30min

Cook

40min

Ready In

70min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

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 1/2 cups chicken broth , divided
1 onion , chopped
4 cloves garlic , minced
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
salt and ground black pepper to taste
1/2 can diced tomatoes , drained
12 corn tortillas
1 package shredded Mexican cheese blend

Nutrision Information

Servings Per Recipe
6-8
Calories
600
Sugar
5g
Fat
35g
Hatch Chile Enchilada Pie is a hearty and comforting Mexican dish that is perfect for a family dinner or a potluck party. The dish gets its name from the unique chile peppers that are used to make it. Hatch chiles are grown in the Hatch Valley of New Mexico and are known for their mild to medium heat and delicious flavor. This enchilada pie is easy to make, and is packed with tender chicken, spicy chiles, and melty cheese. It's an irresistible combination that is sure to satisfy your cravings. Serve with a side of Mexican rice and a dollop of sour cream for a complete meal.

Instructions

1.Preheat oven to 375 degrees F (190 degrees C).
2.Place the halved and seeded chile peppers skin-side up on a baking sheet lined with aluminum foil. Drizzle 2 tablespoons of olive oil on top and bake in the preheated oven for 15 minutes.
3.In a large skillet, melt the butter over medium heat. Add the chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove the chicken from the pan and set aside.
4.In the same skillet, add the remaining 1 tablespoon of olive oil, onion, and garlic. Cook until the onion is soft and translucent, about 5 minutes. Stir in the oregano, cumin, salt, and black pepper, and sauté until fragrant, about 2 minutes. Stir in the diced tomatoes and 1/2 cup of chicken broth and simmer for 5 minutes.
5.Shred the cooked chicken and add to the skillet, along with the remaining 2 cups of chicken broth. Simmer, stirring occasionally, for 10-15 minutes.
6.Preheat the broiler.
7.Lightly spray a 9x13 inch baking dish with cooking spray. Layer 6 tortillas on the bottom of the dish. Spoon half of the chicken mixture on top, and sprinkle with half of the shredded cheese. Repeat layers with the remaining tortillas, chicken, and cheese.
8.Broil the enchilada pie for 5-7 minutes, or until the cheese is bubbly and golden brown.

PROS

Hatch Chile Enchilada Pie is easy to make, comforting, and satisfying.
It has a delicious combination of flavors and textures, including roasted chiles, tender chicken, and melty cheese.

CONS

This dish is high in calories, fat, and sodium, so it should be enjoyed in moderation as part of a balanced diet.
It also contains corn tortillas which may not be suitable for those with gluten sensitivities.

HEALTH & BENEFITS

Hatch chile peppers are a good source of vitamins A and C, which are important for a healthy immune system. They also contain capsaicin, which has been linked to reducing inflammation and pain. Chicken is a good source of protein, which is essential for building and repairing tissues. Cheese provides calcium and other essential minerals which are important for strong bones and teeth.

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