Creamy Hatch Chile Chicken Recipe

Ingredients

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

Instructions

1. Roast Hatch chiles directly on a gas stove over medium heat. Use tongs to flip them occasionally until blackened and charred, about 5 minutes. Transfer the roasted chiles to a sealed plastic bag and let them cool for 7-8 minutes. Peel off and discard the skins and seeds, then dice the flesh into 1-inch squares.
2. Melt butter in a large sauté pan over medium heat. Sauté the onion until translucent, approximately 5 minutes. Add corn, diced chiles, bouillon granules, and black pepper, stirring to combine. Mix in the shredded chicken and Mexican crema. Simmer until everything is heated through, around 5 minutes.

Nutrition

• Calories: 440 kcal
• Fat Content: 34 g
• Fiber Content: 3 g
• Sugar Content: 8 g
• Sodium Content: 305 mg
• Protein Content: 19 g
• Cholesterol Content: 134 mg
• Carbohydrate Content: 21 g
• Saturated Fat Content: 19 g
• Unsaturated Fat Content: 0 g