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Hatch Chile Enchilada Bake

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PREP TIME
20 min
COOKING TIME
70 min
TOTAL TIME
90 min
SERVINGS
4 servings
Dinner
Hatch Chile Enchilada Bake
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
Instructions
1
Position the oven rack approximately 6 inches away from the heat source and preheat the broiler. Line a baking sheet with aluminum foil for easy cleanup.
2
Place Hatch chiles, skin-side up, on the prepared baking sheet. Drizzle with 1 tablespoon of olive oil to prevent sticking.
3
Cook under the preheated broiler until the skin of the peppers has turned dark and blistered, taking around 5 to 8 minutes. Allow the peppers to cool; then, remove and discard their skins. Roughly chop the chiles.
4
Melt butter in a large skillet over medium-high heat. Cook chicken thighs until they are nicely browned, flipping them every 2 minutes on each side. Pour 1 cup of chicken broth over the thighs and bring to a boil. Cover the skillet and reduce heat to medium. Cook the chicken thighs until they are no longer pink in the center and the juices run clear, taking around 5 minutes. Use an instant-read thermometer to check if the internal temperature reaches at least 165 degrees F (74 degrees C). Remove from heat.
5
Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Cook and stir the onion, garlic, oregano, cumin, salt, and pepper in hot oil until the onion is soft, taking about 6 minutes. Stir in chopped chiles, tomatoes, and 1 1/2 cups of chicken broth into the onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until the chiles and onion are tender, taking around 20 minutes.
6
Mash the chile-onion mixture to a sauce consistency. Remove chicken thighs from the chicken broth, reserving 1/2 cup of broth. Stir the thighs into the chile sauce; cook until the chicken is heated through, taking about 2 minutes.
7
Preheat the 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 the sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over the sauce. Repeat the layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup of reserved chicken broth over the top.
9
Bake in the preheated oven until the cheese is melted and the sauce is bubbling, taking around 30 minutes.