Recipe By Yoly
Published Mar 10th
Prep 15m Cook 15m Additional 10m Ready In 40m
Servings 4 servings Calories 439.7

Hatch chiles are in season for only 8 weeks a year, 10 weeks if the weather is extra warm. Our local markets roast and sell them in 25-lb boxes. We buy 50 lbs every year, package them, and freeze them. This flavorful recipe can be served in tortillas, over rice, or by itself.

Recipe Ingredients

  • 5 Hatch chile peppers
  • 1 ½ tablespoons butter
  • 1 onion, cut into strips
  • 1 cup frozen corn
  • ¾ tablespoon chicken bouillon granules
  • ¼ teaspoon ground black pepper
  • 1 ½ cups shredded rotisserie chicken
  • 1 cup Mexican crema

Cooking Directions

  1. 1 Place Hatch chiles directly on the grates of a gas stove. Cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and cut flesh into 1-inch squares.
  2. 2 Melt butter in a pan and saute onion until translucent, about 5 minutes. Stir in corn. Add chiles and sprinkle with chicken bouillon granules and pepper. Stir until well combined. Add chicken and crema; simmer until heated through, about 5 minutes.

Nutrition Facts

  • Calories 439.7
  • Carbohydrate 20.7 g
  • Cholesterol 134 mg
  • Fat 33.8 g
  • Fiber 3.3 g
  • Protein 18.6 g
  • Saturated Fat 18.9 g
  • Sodium 304.9 mg
  • Sugar 8.4 g

Chef's Notes

Creme fraiche can be used in place of Mexican crema.


  1. Making it again tonight. Yummy
  2. 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!
  3. This will be one of my go to recipes. I followed the recipe exactly and it was delicious!
  4. 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 - Read more ...
  5. My wife and daughter loved. Easy to make when you prepare the peppers ahead of time.
  6. Stupendous......since relocating to New Mexico almost 13 years ago we have become Hatch Chili-colics....
  7. I used canned Costco chicken breast. Instead of the creme I used plain yogurt for the creaminess. This was my first try with hatch chilies and will do it again. Also served it over tortilla strips.
  8. Delicious! We made street tacos with it and loved them. Just needed to add a little salt.
  9. 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 - Read more ...
  10. 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.

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