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Hatch Chile Enchilada Pie
Ingredients
  • Original recipe yields 4 servings
  • 6 eaches 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
  • 1 pinch 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
Steps
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