Enchilada Pie Casserole with Hatch Chiles
Enchilada pie casserole is layers of corn tortillas, seasoned chicken, sauce, roasted hatch green chiles, all in one delicious dish.
Servings 1 13 X 9 Pan
Calories 2194kcal
Ingredients
- 6 hatch chiles roasted and skinned
- 2 tablespoons butter
- 1 lb chicken cooked - I used rotisserie chicken
- 1 onion chopped
- 4 garlic cloves minced
- ¼ teaspoon oregano
- ¼ teaspoon cumin
- Salt & pepper to taste
- 1 can diced tomatoes drained (14.5 oz) or 1 can of ROTEL 10 oz
- 12 corn tortillas
- 2 cups mexican cheese blend
Makes: 13 x 9inch rectangle, 2inch height
Instructions
- In a large pot cook onions in butter until soft
- Stir in garlic, oregano, cumin, salt & pepper
- Add in chiles, tomatoes, and broth
- Bring to a boil then reduce heat and simmer for 20 minutes
- Use an immersion blender to create a smooth sauce
- Stir in chicken
- Preheat oven to 350, prepare a 13x9 pan with nonstick spray
- Layer sauce, tortillas, sauce, cheese
- Repeat this process until pan is full, last layer should be cheese
- Sprinkle on a little fresh or dried parsley
- Bake for 30 minutes
- Let rest for about 5 minutes, serve.
- Enjoy!
Nutrition
Serving: 1Serving | Calories: 2194kcal | Carbohydrates: 198g | Protein: 117g | Fat: 107g | Saturated Fat: 50g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 379mg | Sodium: 3597mg | Potassium: 2219mg | Fiber: 37g | Sugar: 33g | Vitamin A: 2336IU | Vitamin C: 94mg | Calcium: 1974mg | Iron: 12mg