Hatch Chile Enchilada Pie

Ingredients

• 1 (10 ounce) can enchilada sauce
• 1 (4 ounce) can diced Hatch chiles
• 1 cup shredded Mexican cheese blend
• 1/2 cup diced red onion
• 1 (8 ounce) package cream cheese, at room temperature
• 1/4 cup chopped cilantro
• 8 (6-inch) corn tortillas
• Cooking spray
• Salt, to taste
• Optional toppings: sour cream, diced tomatoes, sliced avocado, chopped cilantro

Directions

1. Preheat the oven to 350 degrees F.
2. In a medium bowl, combine the enchilada sauce, diced Hatch chiles, Mexican cheese blend, red onion, cream cheese, and cilantro.
3. Spray an 8-inch pie plate with cooking spray. Place 4 tortillas in the bottom of the pie plate, overlapping them slightly.
4. Spread half of the enchilada mixture in an even layer over the tortillas. Place the remaining 4 tortillas over the top of the enchilada mixture.
5. Top with the remaining enchilada mixture, spreading it evenly over the tortillas.
6. Sprinkle with salt, to taste.
7. Bake for 25-30 minutes, or until the top is golden brown and the center is heated through.
8. Remove from the oven and let cool for 10 minutes before serving. Serve with desired toppings.

Interesting Facts

• Hatch chiles are a type of chile pepper that are native to the Hatch Valley in New Mexico.
• Hatch chiles are known for their mild heat and smoky flavor.
• This dish can be served as a main course or as an appetizer.