I wish I could take credit for this one, but it's a winning recipe from the HEB Central Market recipe contest for hatch green chilies. Now it may be a little difficult to describe this dish and by looking at it, it may be a little difficult to imagine how it all comes together, but trust me: This is incredibly delicious.

Ingredients

8 serv.

lb elbow macaroni↗1
tablespoons butter↗2
cup chicken broth↗3⁄4
tomatillos, husked and chopped8
New Mexico green chilies, roasted, peeled, seeded and chopped (Hatch preferred, can use Anaheim)↗6
medium white onion, chopped↗1
garlic cloves, minced↗2
cup cilantro leaf, loosely packed↗1⁄2
teaspoon salt↗1
tablespoon vegetable oil↗1
cups half-and-half↗1 1⁄2
cups monterey jack cheese, shredded↗2
cup white cheddar cheese, shredded↗1
ounces cream cheese, cubed↗4
cups cooked chicken breasts, shredded (rotisserie chicken works fine)↗2
cup tortilla chips, crushed3⁄4
tablespoons butter, melted↗2
cup pecans, chopped↗1⁄2
cups monterey jack cheese, grated↗2

Step-by-step instructions

1
Cook pasta until al dente and drain. Butter 12-inch cast iron skillet.
2
Heat broth with tomatillos and Hatch chiles and cook for 10 minutes. Transfer to food processor and pulse. Add onion, garlic, cilantro and salt.
3
Heat oil in saucepan. Add tomatillo mixture and cook over medium-low heat for six minutes. Stir in half and half and cheeses until heated through. Toss in pasta and chicken and place in cast iron skillet.
4
Mix last four ingredients for topping and spread over pasta mixture. Place skillet under broiler for 15 minutes until golden brown.

Source: food.com

Original recipe ↗

Want to try this recipe?

The Prepka App Is Ready

All your recipes at your fingertips — in the Progressive Web App

Open the App