Central Market's annual Hatch Chile Fest is just around the corner! Their peppery enchilada "pie" is layered with chicken and roasted Hatch green chiles together with a special Hatch Green Chile Enchilada Sauce and melted cheddar cheese.
Coat a 9- or 10-inch pie plate or round casserole with cooking spray. Boil chicken thighs in salted water for 30 minutes. Remove from water and let cool. Chop.
Sauté onion in canola oil until transparent. Stir in enchilada sauce, chicken, tomato, and cilantro. Bring to a simmer and cook for about 10 minutes.
Place one tortilla in the bottom of the prepared pie plate. Spread with half of the chicken mixture, half of the roasted chiles, and one-third of the cheese. Cover with a tortilla and the remaining half of the chicken mixture, half of the roasted chiles, and one-third of the cheese. Top with the remaining tortilla.
Cover with aluminum foil and bake for 30 minutes. Uncover, sprinkle with the remaining cheese, and bake another 10 minutes or until the cheese melts.
Let cool for 10 minutes. Cut into wedges and serve.