Stuffed Hatch Green Chiles

TGIF! It also means it’s time for Mitten Movie Night! I’m serving up Stuffed Hatch Green Chiles.  Loaded with a cream cheese and chicken stuffing then baked to perfection.

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

Tonight I decided to experiment with an ingredient that I’ve been seeing in the stores a lot lately, Hatch Green Chiles.  This isn’t a food that I would normally cook with, actually never had one before, I knew that my husband enjoys Jalapeno Poppers so the recipe started taking shape in my head.  Since these are large I figured they would be perfect for stuffing and I was right.  You will really enjoyed the mellow flavor of the Chile letting the chicken and corn in the stuffing come through.

And of course since it’s #MittenMovieNight so alongside it I’m having my favorite, Dirty Blonde from Atwater Brewery in Detroit.  We’re watching Shameless the start of Season 6.  They actually started putting the series on Netflix instant so if you haven’t watched it yet I HIGHLY recommend it.  William H. Macy was born to play this roll in my opinion.  Now let’s get started cooking!  Gather your ingredients….

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Really this ended up being a very simple meal.  Cut your onion and saute in a pan to brown.  Set aside and just use same pan to cook your chicken.  The recipe below calls for 1 pound chicken BUT you could easily use pre-cooked and save some time.  I prepared the chicken for this just as I did for my Blackened Chicken Green Chili Enchiladas using Zataran’s Creole Seasoning.  Here are the directions again:

Heat oil in the pan then add chicken to it.  It is very important to cook the chicken at least 8-10 minutes without turning.  This puts the ‘blackened’ portion into the recipe.  Once it is cooked flip and cook other side an additional 8-10 minutes.

Now it’s time to prepare the Chiles.  Leaving the stem on just cut horizontally down to the tip of the Chile.  With the split open remove the core and what seeds you can.  Over the sink rinse out the inside of the Chile removing the remaining seeds.

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Onto a greased baking sheet place the cleaned peppers.  Once your chicken is cooked shred and cut up in smaller pieces.  Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Once the mix is all combined stuff your Chiles with it.  I had 6 peppers but this amount of stuffing could have been spread over 8 but I only had 6 and they turned out great overstuffed.  On top of that add the rest of the cheese. Bake at 350 degrees for 30 minutes.  Done!  I served with sour cream that had a small amount of Chipotle pepper in it.  And here you are……

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Get double the sweets in your first Treatsie box!

Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Print Recipe
Stuffed Hatch Green Chiles
Loaded Green Hatch Chiles with a cream cheese and chicken stuffing baked to perfection.
Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
chiles
Ingredients
Course Main Dish
Cuisine Mexican
Servings
chiles
Ingredients
Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Instructions
  1. Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken.
  2. If cooking your own chicken. Cover both sides of chicken generously with Cajun seasoning. Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
  3. Leaving the stem on just cut horizontally down to the tip of the Chile. With the split open remove the core and what seeds you can. Over the sink rinse out the inside of the Chile removing the remaining seeds. Place onto a greased baking sheet.
  4. Once your chicken is cooked shred and cut up in smaller pieces. Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.
  5. Once the mix is all combined stuff your Chiles with it. On top of that add the rest of the cheese.
  6. Bake at 350 degrees for 30 minutes.
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Blackened Chicken Green Chili Enchiladas

Can you tell that I might have a little bit of an addiction to Creole Seasoning?  I put it on everything!  From my Cajun Steak & Potato Salad to these Blackened Chicken Green Chili Enchiladas.

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

I’ve gone through 2 containers since I found it in the store less than 3 months ago.  If you like spicy without going overboard you will really love this seasoning on everything from enchiladas to burgers.  So let’s get started.  Gather your ingredients…..

Ingredients for Blackened Chicken Green Chili Enchiladas from Bottom Left of the Mitten

Prepare your chicken breasts.  I usually cut mine in half so that there are now 4 thinly sliced breasts.  Cover generously with the creole seasoning.

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

Heat oil in the pan then add chicken to it.  It is very important to cook the chicken at least 8-10 minutes without turning.  This puts the ‘blackened’ portion into the recipe.  Once it is cooked flip and cook other side an additional 8-10 minutes. You will also see 2 other things going on in this picture: 1) I chopped the onion and added to a pan with a small pat of butter to cook them.  Taking this extra step really makes them sweet and adds to the depth of this dish. 2) I have put 1/2 the can of green chili enchilada sauce into the bottom of a greased 8″x11″ baking dish.

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

Once the chicken is cooked take it out and put on a cutting board to slice.  The crust that the seasoning makes when this is cooked is, in a word, AMAZING!  On top of being tender & juicy.  Just look at this!

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.
Time to set up your assembly line.  Take the the corn tortillas (I put mine directly on the grate of my stove for a few seconds on each side to crisp them up), add chicken, cheese (use about 1/2 the bag for the assembly then the rest on top) and cooked onions.  Fold and put seam side down into the prepared backing dish.  Pour the rest of the green chili sauce on top.  Add toppings: tomato and olives.  Top with the rest of the cheese that is left.

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

Bake at 375 degrees for 20 minutes. The combination of the Creole Seasoning, the crispy crust and the green chili sauce just take this dish to the next level without much extra prep work.  And here you are….

Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Janie and Jack Sale on Now

GreenChiliEnchiladas_Pin
Print Recipe
Green Chili Blackened Chicken Enchiladas
The combination of the Creole Seasoning, the crispy crust and the green chili sauce just take this dish to the next level without much extra prep work.
Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
enchiladas
Course Main Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 30 minutes
Servings
enchiladas
Blackened Chicken Green Chili Enchiladas. Blackened chicken takes these Green Chili Enchiladas to the next level.
Instructions
  1. Prepare your chicken breasts. I usually cut mine in half so that there are now 4 thinly sliced breasts. Cover generously with the creole seasoning.
  2. Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. Once it is cooked flip and cook other side an additional 8-10 minutes.
  3. Chop the onion and add to a pan with a small pat of butter to cook them.
  4. Put 1/2 the can of green chili enchilada sauce into the bottom of a greased 8"x11" baking dish.
  5. Assembly: Take the the corn tortillas, add chicken, cheese and cooked onions. Fold and put seam side down into the prepared backing dish. Pour the rest of the green chili sauce on top. Add toppings: tomato and olives. Top with the rest of the cheese that is left.
  6. Bake at 375 degrees for 20 minutes.
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