For breakfast wraps with ham, cheese, and broccoli, these salty pancakes work well.
| 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, sliced in half lengthwise and seeded
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- 1 pound skinless, boneless chicken thighs
- 2 ½ cups chicken broth, divided
- 1 onion, chopped
- 4 cloves garlic, minced
- ¼ teaspoon dried oregano
- ¼ teaspoon ground cumin
- salt and ground black pepper to taste
- ½ (14.5 ounce) can diced tomatoes, drained
- 12 (6 inch) corn tortillas
- 1 (8 ounce) package shredded Mexican cheese blend
Instructions
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler. Line a baking sheet with aluminum foil.
- Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon 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.
- 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.
- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.
Nutrition Facts
| Calories | 765 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 142 mg |
| Dietary Fiber | 9 g |
| Protein | 40 g |
| Saturated Fat | 20 g |
| Sodium | 1262 mg |
| Sugars | 9 g |
| Fat | 44 g |
| Unsaturated Fat | 0 g |
Reviews
This is one of my favorite recipes from this site! So yummy! I used canned green chile and shredded chicken breasts. I also used a 9×13 pan after reading reviews that the pie pan was too small. I will be making this again and again!!
This is outstanding. I did smear some refried beans on the tortillas. I was worried about adding the last batch of chicken stock. I’m glad I did. Thank you for the recipe!
I read some of the comments prior to making this dish and decided to add rotel tomatoes. In addition, I used an emulsifier for the sauce. It turned out so good! The leftovers were just as good. My family wants me to make this instead of enchiladas now!
It’s a keeper. i thought I thawed chicken thighs, but when I went to cook them, I realized it was drumsticks. Oh well, they worked! Also, I really wanted to use up some of my fresh garden produce, so I roasted my Anaheim chili’s, 6 tomatillos and an ear of sweet corn. In addition, I added a can of sliced olives and a little chopped cilantro to the sauce and boy was it good. Even better the 2nd night. Thanks!
Yum
I read the reviews/comments then went to work. I added about 1/3 cup Neufchâtel cheese and about 2/3 cup of sour cream to the sauce to give it more body. I also doubled the sauce ingredients because I feared the pie would be too dry. I increased the cheese by one cup used several more tortillas that I cut into triangles (Probably not necessary, as they all turn to mush. Almost like polenta in the dish). I baked the finished dish in a 9×12 ceramic casserole. I served it topped with fresh sliced avocado and a fine dice of organic tomatoes and red onion (don’t forget to salt). This dish was amazing! Not sure the original recipe would have been as good. The changes and additions made a world of difference.
Pleasantly surprised when it wasn’t as spicy as I thought it would be. Just enough ‘bite’. I shredded the chicken before I put it into the the chili mixture and added some queso fresca to the cheeses layer. I also tore the tortillas into pieces so they were evenly spread. Ended up only making two layers.
Like others, there were questions along the way. It took longer to put together. Could not put all the tortillas in the dish and cut the chicken thighs into bite size pieces. I also used an immersion blender to make the sauce. My peppers were rather mild and I would have enjoyed more heat. However, it was good and I will try it again! The picture wouldn’t load but it looked nice!
I followed directions and it’s super delicious! I did use skinless boneless chicken breast instead. Will recommend this. My hatch peppers were big though. Didn’t know which size so I used two 12″ ones instead of four.
It was little difficult to follow the steps since there were so many but we all loved it!!! I came out super delicious. Thank you so much for great recipes!!
Made this last night and the hubs and I loved it! I only had chicken breast, so cut those to approximately thigh size and cooked as instructed and shredded before adding to the sauce. Also, I used Rotel tomatoes with chilies, pepper jack cheese, and cut the tortillas in triangles. I think you could easily substitute canned chilies and use rotisserie shredded chicken.
I have made this so many times and it is a crowd pleaser. We love it even more every time! I buy the green chiles already roasted but follow the rest of the recipe and love it!!
As an everyday person, I try different recipes that are simple and quick. This recipe is not that. This is how I learn how to cook. This recipe lacked what I was to do with the chicken once I cooked it (i.e. shred it, keep whole, chop it etc). This was the only reason why I gave it a one star. It is not something I would cook again. Someone needed to review this recipe before it was published and/or try cooking it.
This was such a hit with us and our dinner guests!!! It is unique and since my Hatch Chillies were shipped to me after the fire roasting I was spared that step. It is a keeper!
Added Sour Cream and Cilantro as a top, would’ve done some avocado had I had one in the house!
I thought it was delicious. I tripled the recipe and made it pretty much according to the directions. My family loved it.
Such great flavor! I substituted Naan bread and used cheddar/mozzarella! Love the spicy hatch flavor!
Great recipe. I used the roasted chicken from the market. Cut out a lot of time. And my Hatch Chile’s were already seared. Everyone loved it.
This recipe has too many steps making it unnecessarily lengthy – does the chicken really need to be cooked 3 times? I roasted the chilies on the gas burner. I don’t know about you, but my pie plate is not nearly enough to hold 2 1/2 cups of broth, let alone the other ingredients. Did two layers and that was about all it could hold. Like the other reviewers, it was a little too spicy (but I’m guessing hat really depends on the peppers, which can be unpredictable) and that the 1/2 cup of chicken grease at the end is not really necessary. Shredding the chicken should be in the recipe someplace. Might make this again with a few tweaks.
Really tasty, was well received.
When I make this again I will use 2x the Hatch chili sauce. Rave revues from 3 out of 4 of us. Used the hot hatch chiles & must admit, it was at the upper limit of my heat index (& I like hot!)