Hatch Chile Enchilada Pie

Name: Hatch Chile Enchilada Pie
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 Tbsps butter; 411 grams 1/2 diced tomatoes, drained; 591 milliliters chicken broth, divided; 6 Hatch chile peppers, sliced in half lengthwise and seeded; 12 6-inchs (6 inch) corn tortillas; 4 cloves garlic, minced; 0 teaspoons ground cumin; 4 servings salt and ground black pepper to taste; 3 Tbsps olive oil, divided; 1 onion, chopped; 0 teaspoons dried oregano; 227 grams package shredded Mexican cheese blend; 454 grams skinless, boneless chicken thighs

Hatch Chile Enchilada Pie requires roughly 1 hour and 30 minutes from start to finish. Watching your figure? This gluten free recipe has 735 calories, 44g of protein, and 40g of fat per serving. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe serves 4. If you have hatch chile peppers, olive oil, oregano, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. It works well as a rather expensive main course. 7 people found this recipe to be scrumptious and satisfying. This recipe is typical of Mexican cuisine.

Instructions

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

Equipment you will use

Aluminum Foil

Baking Sheet

Oven

Arrange Hatch chiles, skin-side up, on the prepared baking sheet.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Brush with 1 tablespoon olive oil.

Ingredients you will need

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.

Ingredients you will need

Peppers

Chili Pepper

Equipment you will use

Broiler

Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side.

Ingredients you will need

Chicken Thighs

Butter

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Frying Pan

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).

Ingredients you will need

Chicken Thighs

Chicken Broth

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Kitchen Thermometer

Frying Pan

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.

Ingredients you will need

Chicken Broth

Olive Oil

Tomato

Oregano

Chili Pepper

Garlic

Pepper

Cumin

Onion

Salt

Cooking Oil

Equipment you will use

Dutch Oven

Mash chile-onion mixture to a sauce consistency.

Ingredients you will need

Chili Pepper

Onion

Sauce

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.

Ingredients you will need

Chicken Thighs

Broth

Whole Chicken

Chili Pepper

Sauce

Preheat oven to 350 degrees F (175 degrees C).

Equipment you will use

Oven

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.

Ingredients you will need

Corn Tortilla

Cheese

Tortilla

Whole Chicken

Sauce

Chili Pepper

Equipment you will use

Pie Form

Pour 1/2 cup reserved chicken broth over the top.

Ingredients you will need

Chicken Broth

Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.

Ingredients you will need

Cheese

Sauce

Equipment you will use

Oven

Equipment

Ingredients

Servings:

2Tbsps

butter 411grams

1/2 diced tomatoes, drained 591milliliters

chicken broth, divided 6

Hatch chile peppers, sliced in half lengthwise and seeded 126-inchs

(6 inch) corn tortillas 4cloves

garlic, minced 0teaspoons

ground cumin 4servings

salt and ground black pepper to taste 3Tbsps

olive oil, divided 1

onion, chopped 0teaspoons

dried oregano 227grams

package shredded Mexican cheese blend 454grams

skinless, boneless chicken thighs

Recommended wine: Cava, Grenache, Shiraz

Cava, Grenache, and Shiraz are my top picks for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Castellroig Cava Brut. It has 4.4 out of 5 stars and a bottle costs about 15 dollars.