![- 6 large Hatch chiles, roasted and peeled - 1 cup cooked shredded chicken or substitute with black beans for a vegetarian version - 1 cup corn kernels (frozen or fresh) - 1 cup black beans, rinsed and drained - 2 cups shredded Monterey Jack cheese - 1 cup salsa verde - 8 corn tortillas - 1 teaspoon ground cumin - 1 teaspoon garlic powder - ½ teaspoon salt - ½ teaspoon freshly cracked black pepper - Fresh cilantro for garnish - Sour cream for serving I love using Hatch chiles in my enchilada pie. Their unique flavor adds a nice kick. First, I roast and peel the chiles. This step brings out their sweet and smoky taste. You can find them fresh in late summer, or you can use canned chiles if needed. For protein, I often use shredded chicken. It blends well with other ingredients. If you prefer, you can swap it for black beans. This makes it a great vegetarian meal. Corn kernels add a pop of sweetness and texture. You can use frozen or fresh corn. Rinsed black beans bring more protein and fiber. They also help balance the dish. Cheese is key in this recipe. I use Monterey Jack cheese for its creamy melt. Salsa verde gives a burst of flavor and moisture. Corn tortillas hold everything together. Their mild taste lets the other flavors shine. Finally, I garnish with fresh cilantro and serve with sour cream. This adds freshness and creaminess to each bite. You can find the full recipe below for more details. - Preheat oven to 375°F (190°C). - Mix cooked shredded chicken (or black beans), corn, black beans, half of the cheese, and spices. First, you need to preheat your oven. Set it to 375°F. This step helps cook the enchilada pie evenly. Next, grab a large mixing bowl. In the bowl, combine your cooked shredded chicken or black beans. Add the corn and black beans. Stir in half of the shredded Monterey Jack cheese. Then, sprinkle in your spices—ground cumin, garlic powder, salt, and black pepper. Mix well until everything is combined. - Pour salsa verde in baking dish, layer tortillas, and spread chicken mixture. - Repeat layering process and finish with cheese. Now, take a 9x13-inch baking dish. Pour half a cup of salsa verde into the bottom. Spread it out evenly. Next, lay four corn tortillas over the salsa. Make sure the tortillas overlap slightly. This helps cover the dish. Now, take half of your chicken mixture and spoon it over the tortillas. Spread it evenly. Add half of the roasted Hatch chiles on top. Repeat this layering process. Place another four tortillas, the rest of the chicken mixture, and the rest of the chiles. Drizzle the remaining salsa verde on top. Finally, sprinkle the rest of the shredded cheese over everything. - Cover with foil and bake for 25 minutes, then uncover and bake until cheese is golden. Cover your baking dish with aluminum foil. This keeps moisture in while baking. Place it in your preheated oven. Bake for 25 minutes. After 25 minutes, carefully remove the foil. Bake for another 10 to 15 minutes. This helps the cheese melt and turn golden brown. Once done, take it out of the oven. Let it cool for about 5 minutes before slicing. This step helps the enchilada pie set. Enjoy! You can find the Full Recipe for more detailed instructions. To roast Hatch chiles, first, heat your oven to 450°F (232°C). Place the chiles on a baking sheet. Roast them for about 20 minutes. Turn them halfway through to get even char. The skin should be blistered and blackened. After roasting, place them in a paper bag for 10 minutes. This helps to steam off the skins. Once cool, peel and remove the seeds. When layering the ingredients, start with a thin layer of salsa verde. This prevents sticking. Use a spatula to spread the chicken mixture evenly. Make sure each layer has a good mix of flavors. This method ensures each bite is tasty. For a nice presentation, serve the enchilada pie in the baking dish. It gives a homey feel. You can also plate individual servings. Top with fresh cilantro for color. Add lime wedges on the side for a fresh kick. Pair your enchilada pie with simple sides like a green salad or Mexican rice. These sides balance the dish and add more flavor. You can also serve with guacamole or chips for a fun touch. {{image_4}} You can change this dish to fit your needs. For a vegetarian version, swap the chicken for black beans or tofu. Both options add protein and taste. If you need a gluten-free meal, use corn or rice tortillas. These tortillas work well and keep the flavors intact. Want to make it even tastier? Add spices like chili powder or smoked paprika. These spices bring out the heat and depth. You can also try different cheeses. Cheddar or pepper jack can add a nice twist to the flavor. Mixing cheeses gives you a fun taste adventure. For the full recipe, look here: [Full Recipe]. To store leftovers, let the enchilada pie cool down. Then, cover it tightly with plastic wrap or foil. This keeps it fresh and prevents it from drying out. You can also use an airtight container. In the fridge, the enchilada pie lasts for 3 to 4 days. Just remember to reheat only what you plan to eat. For freezing, you can do this before or after baking. If you freeze it before baking, wrap it well in plastic wrap and then foil. This helps to keep out air and moisture. If it’s already baked, let it cool first, then wrap it tightly. To reheat from frozen, place it in the oven at 350°F (175°C). Bake for about 45 minutes or until hot throughout. You might want to cover it with foil if the top browns too fast. Enjoy your meal later! Hatch chiles are a special type of green chile from New Mexico. They have a unique flavor that is smoky and sweet. I love using them in my Hatch Chile Enchilada Pie because they add depth and warmth. The summer harvest makes them fresh and vibrant, which enhances every bite. Yes, you can use other chiles if you cannot find Hatch chiles. Try poblano or Anaheim chiles for a similar taste. Remember, they may have a different heat level. Adjust the amount based on your spice preference. To make it spicier, add more chiles or use hotter varieties. You could also mix in some diced jalapeños or cayenne pepper. A little goes a long way, so start small and taste as you go. If you can't find Monterey Jack, you can use cheddar or pepper jack cheese. Both will melt well and add great flavor. Keep in mind that cheddar has a sharper taste, while pepper jack will add some heat. Yes! You can prepare the pie a day early. Just layer all the ingredients, cover it, and store it in the fridge. When you’re ready, bake it as directed. This makes serving easy and convenient. For the full recipe, check the earlier section. This recipe for Hatch Chile Enchilada Pie is simple and packed with flavor. You have fresh ingredients, easy steps, and fun variations. Remember to roast your chiles for the best taste. You can customize with beans or different cheese, making it your own. Whether serving it hot or saving leftovers, this dish remains tasty. Enjoy a dish that brings comfort, flavor, and satisfaction. Dive into making this pie and explore the joy of cooking.](https://tossedflavors.com/wp-content/uploads/2025/07/117469c2-82ae-45ec-8c9b-e2c88c118b8d.webp)
Are you ready to spice up your dinner routine? My Hatch Chile Enchilada Pie is a colorful and simple dish that brings bold flavors to your table. Packed with roasted Hatch chiles, tender chicken or black beans, and gooey Monterey Jack cheese, this recipe is perfect for any occasion. In this article, I’ll guide you step by step and share tips to make it a hit. Let’s dive into the details!
Ingredients
List of Ingredients
– 6 large Hatch chiles, roasted and peeled
– 1 cup cooked shredded chicken or substitute with black beans for a vegetarian version
– 1 cup corn kernels (frozen or fresh)
– 1 cup black beans, rinsed and drained
– 2 cups shredded Monterey Jack cheese
– 1 cup salsa verde
– 8 corn tortillas
– 1 teaspoon ground cumin
– 1 teaspoon garlic powder
– ½ teaspoon salt
– ½ teaspoon freshly cracked black pepper
– Fresh cilantro for garnish
– Sour cream for serving
I love using Hatch chiles in my enchilada pie. Their unique flavor adds a nice kick. First, I roast and peel the chiles. This step brings out their sweet and smoky taste. You can find them fresh in late summer, or you can use canned chiles if needed.
For protein, I often use shredded chicken. It blends well with other ingredients. If you prefer, you can swap it for black beans. This makes it a great vegetarian meal.
Corn kernels add a pop of sweetness and texture. You can use frozen or fresh corn. Rinsed black beans bring more protein and fiber. They also help balance the dish.
Cheese is key in this recipe. I use Monterey Jack cheese for its creamy melt. Salsa verde gives a burst of flavor and moisture. Corn tortillas hold everything together. Their mild taste lets the other flavors shine.
Finally, I garnish with fresh cilantro and serve with sour cream. This adds freshness and creaminess to each bite. You can find the full recipe below for more details.
Step-by-Step Instructions
Preparation Steps
– Preheat oven to 375°F (190°C).
– Mix cooked shredded chicken (or black beans), corn, black beans, half of the cheese, and spices.
First, you need to preheat your oven. Set it to 375°F. This step helps cook the enchilada pie evenly. Next, grab a large mixing bowl. In the bowl, combine your cooked shredded chicken or black beans. Add the corn and black beans. Stir in half of the shredded Monterey Jack cheese. Then, sprinkle in your spices—ground cumin, garlic powder, salt, and black pepper. Mix well until everything is combined.
Layering the Ingredients
– Pour salsa verde in baking dish, layer tortillas, and spread chicken mixture.
– Repeat layering process and finish with cheese.
Now, take a 9×13-inch baking dish. Pour half a cup of salsa verde into the bottom. Spread it out evenly. Next, lay four corn tortillas over the salsa. Make sure the tortillas overlap slightly. This helps cover the dish. Now, take half of your chicken mixture and spoon it over the tortillas. Spread it evenly. Add half of the roasted Hatch chiles on top. Repeat this layering process. Place another four tortillas, the rest of the chicken mixture, and the rest of the chiles. Drizzle the remaining salsa verde on top. Finally, sprinkle the rest of the shredded cheese over everything.
Baking
– Cover with foil and bake for 25 minutes, then uncover and bake until cheese is golden.
Cover your baking dish with aluminum foil. This keeps moisture in while baking. Place it in your preheated oven. Bake for 25 minutes. After 25 minutes, carefully remove the foil. Bake for another 10 to 15 minutes. This helps the cheese melt and turn golden brown. Once done, take it out of the oven. Let it cool for about 5 minutes before slicing. This step helps the enchilada pie set. Enjoy! You can find the Full Recipe for more detailed instructions.
Tips & Tricks
Cooking Tips
To roast Hatch chiles, first, heat your oven to 450°F (232°C). Place the chiles on a baking sheet. Roast them for about 20 minutes. Turn them halfway through to get even char. The skin should be blistered and blackened. After roasting, place them in a paper bag for 10 minutes. This helps to steam off the skins. Once cool, peel and remove the seeds.
When layering the ingredients, start with a thin layer of salsa verde. This prevents sticking. Use a spatula to spread the chicken mixture evenly. Make sure each layer has a good mix of flavors. This method ensures each bite is tasty.
Serving Suggestions
For a nice presentation, serve the enchilada pie in the baking dish. It gives a homey feel. You can also plate individual servings. Top with fresh cilantro for color. Add lime wedges on the side for a fresh kick.
Pair your enchilada pie with simple sides like a green salad or Mexican rice. These sides balance the dish and add more flavor. You can also serve with guacamole or chips for a fun touch.
Variations
Dietary Substitute Options
You can change this dish to fit your needs. For a vegetarian version, swap the chicken for black beans or tofu. Both options add protein and taste. If you need a gluten-free meal, use corn or rice tortillas. These tortillas work well and keep the flavors intact.
Flavor Enhancements
Want to make it even tastier? Add spices like chili powder or smoked paprika. These spices bring out the heat and depth. You can also try different cheeses. Cheddar or pepper jack can add a nice twist to the flavor. Mixing cheeses gives you a fun taste adventure. For the full recipe, look here: [Full Recipe].
Storage Info
Refrigeration
To store leftovers, let the enchilada pie cool down. Then, cover it tightly with plastic wrap or foil. This keeps it fresh and prevents it from drying out. You can also use an airtight container. In the fridge, the enchilada pie lasts for 3 to 4 days. Just remember to reheat only what you plan to eat.
Freezing
For freezing, you can do this before or after baking. If you freeze it before baking, wrap it well in plastic wrap and then foil. This helps to keep out air and moisture. If it’s already baked, let it cool first, then wrap it tightly. To reheat from frozen, place it in the oven at 350°F (175°C). Bake for about 45 minutes or until hot throughout. You might want to cover it with foil if the top browns too fast. Enjoy your meal later!
FAQs
What are Hatch chiles and why are they used?
Hatch chiles are a special type of green chile from New Mexico. They have a unique flavor that is smoky and sweet. I love using them in my Hatch Chile Enchilada Pie because they add depth and warmth. The summer harvest makes them fresh and vibrant, which enhances every bite.
Can I use other types of chiles instead of Hatch chiles?
Yes, you can use other chiles if you cannot find Hatch chiles. Try poblano or Anaheim chiles for a similar taste. Remember, they may have a different heat level. Adjust the amount based on your spice preference.
How do I make this recipe spicier?
To make it spicier, add more chiles or use hotter varieties. You could also mix in some diced jalapeños or cayenne pepper. A little goes a long way, so start small and taste as you go.
What can I substitute for Monterey Jack cheese?
If you can’t find Monterey Jack, you can use cheddar or pepper jack cheese. Both will melt well and add great flavor. Keep in mind that cheddar has a sharper taste, while pepper jack will add some heat.
Is there a way to make Hatch Chile Enchilada Pie ahead of time?
Yes! You can prepare the pie a day early. Just layer all the ingredients, cover it, and store it in the fridge. When you’re ready, bake it as directed. This makes serving easy and convenient. For the full recipe, check the earlier section.
This recipe for Hatch Chile Enchilada Pie is simple and packed with flavor. You have fresh ingredients, easy steps, and fun variations. Remember to roast your chiles for the best taste. You can customize with beans or different cheese, making it your own. Whether serving it hot or saving leftovers, this dish remains tasty. Enjoy a dish that brings comfort, flavor, and satisfaction. Dive into making this pie and explore the joy of cooking.
![- 6 large Hatch chiles, roasted and peeled - 1 cup cooked shredded chicken or substitute with black beans for a vegetarian version - 1 cup corn kernels (frozen or fresh) - 1 cup black beans, rinsed and drained - 2 cups shredded Monterey Jack cheese - 1 cup salsa verde - 8 corn tortillas - 1 teaspoon ground cumin - 1 teaspoon garlic powder - ½ teaspoon salt - ½ teaspoon freshly cracked black pepper - Fresh cilantro for garnish - Sour cream for serving I love using Hatch chiles in my enchilada pie. Their unique flavor adds a nice kick. First, I roast and peel the chiles. This step brings out their sweet and smoky taste. You can find them fresh in late summer, or you can use canned chiles if needed. For protein, I often use shredded chicken. It blends well with other ingredients. If you prefer, you can swap it for black beans. This makes it a great vegetarian meal. Corn kernels add a pop of sweetness and texture. You can use frozen or fresh corn. Rinsed black beans bring more protein and fiber. They also help balance the dish. Cheese is key in this recipe. I use Monterey Jack cheese for its creamy melt. Salsa verde gives a burst of flavor and moisture. Corn tortillas hold everything together. Their mild taste lets the other flavors shine. Finally, I garnish with fresh cilantro and serve with sour cream. This adds freshness and creaminess to each bite. You can find the full recipe below for more details. - Preheat oven to 375°F (190°C). - Mix cooked shredded chicken (or black beans), corn, black beans, half of the cheese, and spices. First, you need to preheat your oven. Set it to 375°F. This step helps cook the enchilada pie evenly. Next, grab a large mixing bowl. In the bowl, combine your cooked shredded chicken or black beans. Add the corn and black beans. Stir in half of the shredded Monterey Jack cheese. Then, sprinkle in your spices—ground cumin, garlic powder, salt, and black pepper. Mix well until everything is combined. - Pour salsa verde in baking dish, layer tortillas, and spread chicken mixture. - Repeat layering process and finish with cheese. Now, take a 9x13-inch baking dish. Pour half a cup of salsa verde into the bottom. Spread it out evenly. Next, lay four corn tortillas over the salsa. Make sure the tortillas overlap slightly. This helps cover the dish. Now, take half of your chicken mixture and spoon it over the tortillas. Spread it evenly. Add half of the roasted Hatch chiles on top. Repeat this layering process. Place another four tortillas, the rest of the chicken mixture, and the rest of the chiles. Drizzle the remaining salsa verde on top. Finally, sprinkle the rest of the shredded cheese over everything. - Cover with foil and bake for 25 minutes, then uncover and bake until cheese is golden. Cover your baking dish with aluminum foil. This keeps moisture in while baking. Place it in your preheated oven. Bake for 25 minutes. After 25 minutes, carefully remove the foil. Bake for another 10 to 15 minutes. This helps the cheese melt and turn golden brown. Once done, take it out of the oven. Let it cool for about 5 minutes before slicing. This step helps the enchilada pie set. Enjoy! You can find the Full Recipe for more detailed instructions. To roast Hatch chiles, first, heat your oven to 450°F (232°C). Place the chiles on a baking sheet. Roast them for about 20 minutes. Turn them halfway through to get even char. The skin should be blistered and blackened. After roasting, place them in a paper bag for 10 minutes. This helps to steam off the skins. Once cool, peel and remove the seeds. When layering the ingredients, start with a thin layer of salsa verde. This prevents sticking. Use a spatula to spread the chicken mixture evenly. Make sure each layer has a good mix of flavors. This method ensures each bite is tasty. For a nice presentation, serve the enchilada pie in the baking dish. It gives a homey feel. You can also plate individual servings. Top with fresh cilantro for color. Add lime wedges on the side for a fresh kick. Pair your enchilada pie with simple sides like a green salad or Mexican rice. These sides balance the dish and add more flavor. You can also serve with guacamole or chips for a fun touch. {{image_4}} You can change this dish to fit your needs. For a vegetarian version, swap the chicken for black beans or tofu. Both options add protein and taste. If you need a gluten-free meal, use corn or rice tortillas. These tortillas work well and keep the flavors intact. Want to make it even tastier? Add spices like chili powder or smoked paprika. These spices bring out the heat and depth. You can also try different cheeses. Cheddar or pepper jack can add a nice twist to the flavor. Mixing cheeses gives you a fun taste adventure. For the full recipe, look here: [Full Recipe]. To store leftovers, let the enchilada pie cool down. Then, cover it tightly with plastic wrap or foil. This keeps it fresh and prevents it from drying out. You can also use an airtight container. In the fridge, the enchilada pie lasts for 3 to 4 days. Just remember to reheat only what you plan to eat. For freezing, you can do this before or after baking. If you freeze it before baking, wrap it well in plastic wrap and then foil. This helps to keep out air and moisture. If it’s already baked, let it cool first, then wrap it tightly. To reheat from frozen, place it in the oven at 350°F (175°C). Bake for about 45 minutes or until hot throughout. You might want to cover it with foil if the top browns too fast. Enjoy your meal later! Hatch chiles are a special type of green chile from New Mexico. They have a unique flavor that is smoky and sweet. I love using them in my Hatch Chile Enchilada Pie because they add depth and warmth. The summer harvest makes them fresh and vibrant, which enhances every bite. Yes, you can use other chiles if you cannot find Hatch chiles. Try poblano or Anaheim chiles for a similar taste. Remember, they may have a different heat level. Adjust the amount based on your spice preference. To make it spicier, add more chiles or use hotter varieties. You could also mix in some diced jalapeños or cayenne pepper. A little goes a long way, so start small and taste as you go. If you can't find Monterey Jack, you can use cheddar or pepper jack cheese. Both will melt well and add great flavor. Keep in mind that cheddar has a sharper taste, while pepper jack will add some heat. Yes! You can prepare the pie a day early. Just layer all the ingredients, cover it, and store it in the fridge. When you’re ready, bake it as directed. This makes serving easy and convenient. For the full recipe, check the earlier section. This recipe for Hatch Chile Enchilada Pie is simple and packed with flavor. You have fresh ingredients, easy steps, and fun variations. Remember to roast your chiles for the best taste. You can customize with beans or different cheese, making it your own. Whether serving it hot or saving leftovers, this dish remains tasty. Enjoy a dish that brings comfort, flavor, and satisfaction. Dive into making this pie and explore the joy of cooking.](https://tossedflavors.com/wp-content/uploads/2025/07/117469c2-82ae-45ec-8c9b-e2c88c118b8d-300x300.webp)