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Hatch Chile Enchilada Pie

Seth Kolloen
  • 90 minutes
  • Serves 4

INGREDIENTS

1 lb

Chicken thighs, skinless boneless

4 cloves

Garlic

1

Onion

1/4 tsp

Oregano, dried

1/2 14.5 ounce can

Tomatoes

2 1/2 cups

Chicken broth

6

Hatch chile peppers

1

Salt and ground black pepper

3 tbsp

Olive oil

1/4 tsp

Cumin, ground

12

(6 inch) corn tortillas

2 tbsp

Butter

1 8 ounce package

Mexican cheese blend