Hatch Chile Enchilada Pie Recipe

Name: Hatch Chile Enchilada Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 (14.5 ounce) can diced tomatoes, drained; 12 (6 inch) corn tortillas; 1 (8 ounce) package shredded Mexican cheese blend

Servings: persons

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 (14.5 ounce) can diced tomatoes, drained
12 (6 inch) corn tortillas
1 (8 ounce) package shredded Mexican cheese blend

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.

1022

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 Hatch chile peppers, sliced in half lengthwise and seeded, 3 tablespoons olive oil, divided, 2 tablespoons butter, 1 pound skinless, boneless chicken thighs, and more.

Yes, Hatch Chile Enchilada Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Hatch Chile Enchilada Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions