## Hatch Chile Enchilada Pie: A Flavor Fiesta! 🌶️🎉
Get ready to take your taste buds on a spicy, savory adventure with this Hatch Chile Enchilada Pie! Perfect for when those slightly sweet, slightly spicy Hatch chiles make their seasonal debut at the grocery store. It's comfort food with a kick—guaranteed to turn dinner into a fiesta.
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**Prep Time:** 20 mins
**Cook Time:** 1 hr 10 mins
**Total Time:** 1 hr 30 mins
**Servings:** 4
**Yield:** 4 servings
### Ingredients
- 6 Hatch chile peppers, halved and seeded
- 3 tbsp olive oil (divided)
- 2 tbsp butter
- 1 lb skinless, boneless chicken thighs
- 2 ½ cups chicken broth (divided)
- 1 onion, chopped
- 4 cloves garlic, minced (vampires beware 🧄)
- ¼ tsp dried oregano
- ¼ tsp ground cumin
- Salt & black pepper (to taste)
- ½ (14.5 oz) can diced tomatoes (drained)
- 12 (6-inch) corn tortillas
- 1 (8 oz) package shredded Mexican cheese blend
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### Instructions
1. **Turn Up the Heat!** 🔥
Set your oven’s broiler to “sizzle” and preheat. Line a baking sheet with foil. Place Hatch chiles skin-side up, brush with 1 tbsp of olive oil, and let them roast under the broiler for 5-8 minutes until they’re blackened and blistered—like a rockstar at the end of a concert. Cool, peel, and roughly chop.
2. **Chicken Time!** 🐔
Melt butter in a skillet over medium-high heat. Brown those chicken thighs on both sides—about 2 minutes per side for that golden touch. Pour in 1 cup of chicken broth and bring it to a boil, then cover, reduce heat to medium, and cook for 5 minutes or until the chicken hits 165°F (because safety first!). Set chicken aside, and keep that broth!
3. **Sauce It Up!** 🧅
Heat the remaining 2 tbsp of olive oil in a pot over medium heat. Toss in onion, garlic, oregano, cumin, salt, and pepper, and sauté for about 6 minutes. The kitchen should smell divine by now. Add your roasted chiles, tomatoes, and 1 ½ cups of chicken broth. Let it simmer on low for 20 minutes—stirring every so often like you’re concocting something magical. Mash the mixture into a sauce.
4. **Shred and Blend!**
Shred your cooked chicken and stir it into the chile sauce. Let it heat through for a couple more minutes, and prepare for layering!
5. **The Layer Game Begins!** 🥳
Preheat your oven to 350°F. Start by spreading a thin layer of the chile chicken sauce in an 8-inch pie dish. Layer with corn tortillas like you're building a tasty, tortilla-filled lasagna. Sauce, tortillas, cheese—repeat until you’ve used everything up, finishing with a blanket of cheese. Drizzle the reserved chicken broth on top for extra sauciness.
6. **Bake and Bubble!**
Bake in the preheated oven for about 30 minutes until the cheese melts into gooey perfection and the sauce is bubbling like a party waiting to happen.
7. **Serve It Up!**
Slice, serve, and enjoy the Hatch chile fiesta happening on your plate!
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**Nutrition Facts (Per Serving)**
765 calories | 44g fat | 54g carbs | 40g protein
Trust us, this dish is a total showstopper. 🌶️🌟
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