Recipe by Seth Kolloen
"Tasty comfort food and a fun way to use slightly spicy, slightly sweet Hatch chiles when they're available at the grocery store."
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Hatch chile peppers, sliced in half lengthwise and seeded
olive oil, divided
skinless, boneless chicken thighs
2 1/2 cups
chicken broth, divided
salt and ground black pepper to taste
1/2 (14.5 ounce) can
diced tomatoes, drained
12 (6 inch)
1 (8 ounce) package
shredded Mexican cheese blend
This is my recipe--obviously it's not going to win any awards for healthy eating but it was good. I think I had thirds!
Really enjoyed the recipe. I substituted pork stew meat for the chicken, and loved it.
* Percent Daily Values are based on a 2,000 calorie diet.
Hatch Chile Enchilada Pie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 398
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