I've had this recipe saved for a while and today I saw it was featured in the newsletter. I had all the ingredients on hand. It took less than 30 minutes to make it and that includes shredding the chicken. I subbed boiled chicken breast but I bet it would taste even better (if that's possible) with the rotissery chicken. I will be making this again and real soon!
I've had this recipe saved for a while and today I saw it was featured in the newsletter. I had all the ingredients on hand. It took less than 30 minutes to make it and that includes shredding the chicken. I subbed boiled chicken breast but I bet it would taste even better (if that's possible) with the rotissery chicken. I will be making this again and real soon!
Stupendous......since relocating to New Mexico almost 13 years ago we have become Hatch Chili-colics....
I just made this and O.M.G. it is delicious!!! It was so easy to put together and quick too! My family loved it. We served it with a side of rice and a side of refried beans. This is going into my weekly rotation. Thanks for the recipe.
Delicious! We made street tacos with it and loved them. Just needed to add a little salt.
Making it again tonight. Yummy
Served over puff pastry cups and sprinkled a little parsley over top for a great presentation. Served with snap peas sautéed in a little butter & brown sugar. Fantastic comforting dinner!
This will be one of my go to recipes. I followed the recipe exactly and it was delicious!
My wife and daughter loved. Easy to make when you prepare the peppers ahead of time.
Delicious and fast! Two chiles was plenty for our kid-friendly family.
I would compare this to a Mexican chicken stroganoff. Sill trying to figure out the difference in Mexican Crema and Sour Cream. Couldn't tell any difference. Would make this again with some changes. Oh by the way the 15 minute prep time is ridiculous. If you add the pepper blackening time ( I would use my BBQ next time) cooling and peeling time it took about 45 minutes. I made it exactly to the recipe and it was way too spicy hot to eat and we eat Mexican all the time! I thought Hatch Chiles were like a California Chili used in Chili Rellanos but they are more like large jalapenos. My hands burned all night from peeling the burnt peppers. I always use sweet onions but a neighbor had given me a regular onion which I used and that just made it hotter. We ate what we with rice and chips but threw the other meal or two we could have had away. Will use 3 (not 5) Poblanos next time and a sweet onion and I think it would be very good. Could add some cheese and more crema and it would make a hearty dip.
