Hatch Chile Enchilada Pie

Position the oven rack about 6 inches from the broiler and preheat. Cover a baking sheet with aluminum foil.

Place Hatch chiles, skin-side up, on the baking sheet and brush with 1 tablespoon of olive oil.

Broil the chiles until their skins are blackened and blistered, about 5 to 8 minutes. Let them cool, then peel off the skins and roughly chop the chiles.

In a large skillet, melt butter over medium-high heat. Brown the chicken thighs for about 2 minutes per side. Pour 1 cup of chicken broth over the thighs, bring to a boil, cover, and lower the heat. Simmer until the chicken is fully cooked and juices run clear, about 5 minutes. Ensure the internal temperature reaches 165°F (74°C). Remove from heat.

Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Sauté onions, garlic, oregano, cumin, salt, and pepper for about 6 minutes until the onion softens. Add the chopped chiles, tomatoes, and 1 1/2 cups chicken broth to the pot. Bring to a boil, then lower the heat and simmer for about 20 minutes until everything is tender.

Mash the chile-onion mixture into a sauce. Remove the chicken thighs from the broth, reserving 1/2 cup of the liquid. Stir the chicken into the chile sauce and cook until warmed through, about 2 minutes.

Preheat the oven to 350°F (175°C).

Spread a thin layer of the chile chicken sauce on the bottom of an 8-inch pie dish. Add a layer of corn tortillas, followed by another layer of chile chicken sauce, and top with a generous amount of Mexican cheese blend. Repeat the layers until all tortillas, sauce, and cheese are used up, finishing with a final layer of cheese. Pour the reserved chicken broth over the top.

Bake in the oven for about 30 minutes until the cheese is melted and the sauce is bubbling.