8 boneless, skinless chicken thighs (about 1 1/2 pounds)
1/4 cup olive oil
1 teaspoon chili powder
3 cloves garlic, crushed to a paste
1 orange, zested and juiced
6 ounces reduced-fat Mexican cheese, such as queso de hebra, shredded
1 jalapeno, seeded and finely chopped
1 orange bell pepper, finely chopped
2 tablespoons chopped fresh cilantro
2 tablespoons reduced fat cream cheese
2 teaspoons Mexican hot sauce
One 15-ounce package whole-wheat pie dough
Canola oil spray
Tomatillo salsa, for serving
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