For a smokier flavor, roast the Hatch chiles over an open flame on a gas stove or grill before broiling. If Hatch chiles are unavailable, substitute with poblano peppers or Anaheim peppers. Adjust the quantity based on your spice preference. To prevent tortillas from becoming soggy, lightly grill or toast them before layering. Feel free to add other vegetables to the chile sauce, such as bell peppers or zucchini. This pie can be assembled ahead of time and baked just before serving.
Hatch Chile Enchilada Pie
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PREP TIME20 mins
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COOK TIME1 hrs 10 mins
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TOTAL TIME1 hrs 30 mins
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SERVING4 People
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VIEWS112
A Southwestern-inspired masterpiece! Layers of tender chicken, vibrant Hatch chiles, and melty cheese create a comforting and flavorful pie that's sure to become a family favorite. This is a unique and delicious way to enjoy the seasonal bounty of Hatch chiles.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate54 g
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Cholesterol142 mg
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Fiber9 g
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Protein40 g
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Saturated Fat20 g
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Sodium1262 mg
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Sugar9 g
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Fat44 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPosition an oven rack 6 inches from the broiler and preheat the broiler. Line a baking sheet with aluminum foil. (Prep time: 5 minutes)
02
StepArrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil.
03
StepBroil until the skin of the peppers is blackened and blistered. (Cook time: 5-8 minutes). Cool, then remove and discard skins. Roughly chop the chiles.
04
StepMelt butter in a large skillet over medium-high heat. Cook chicken thighs until browned on each side. (Cook time: ~4 minutes total)
05
StepPour 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.
06
StepHeat 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 softened (about 6 minutes).
07
StepStir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into the onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender (about 20 minutes).
08
StepMash 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).
09
StepPreheat oven to 350 degrees F (175 degrees C). (Prep time: ~2 minutes)
10
StepSpread 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. (Assembly time: ~15 minutes)
11
StepBake in the preheated oven until cheese is melted and sauce is bubbling (about 30 minutes).
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Antwon Kshlerin
May 31, 2025I added some black beans and corn to the filling, and it was even better!
Gisselle Hettinger
May 29, 2025My family raved about this pie! Thank you for sharing the recipe.
Federico Bergnaum
Apr 4, 2025A great way to use up leftover chicken. I'll be adding this to my regular rotation.
Shaun Gorczany
Sep 8, 2024This recipe is fantastic! The Hatch chiles give it such a unique flavor.
Kirstin Wuckert
Sep 3, 2024The perfect comfort food for a chilly evening.
Deborah Greenholt
Aug 30, 2024I made this for a potluck and it was a huge hit! Everyone loved it.
Rozella Jerde
Apr 24, 2024Easy to follow and delicious. I will definitely be making this again.