Best Chicken With Anaheim Chile Cream Sauce Recipes

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GRILLED CHICKEN WITH CHILI CREAM SAUCE



Grilled Chicken with Chili Cream Sauce image

A perfect summer dish for the grill. Serve with roasted corn and Savory Grilled Potatoes. Don't forget the Margaritas! From a 1991 Bon Appetit.

Provided by Lorac

Categories     Chicken Breast

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

2 fresh anaheim chilies
1 1/2 cups heavy cream
1 small red onion, thinly sliced
1/4 cup chopped fresh cilantro
1 clove garlic, pressed
6 boneless chicken breasts
1 large tomatoes, peeled seeded and chopped
lime wedge, garnish

Steps:

  • Char chiles on grill, or over gas flame, or under broiler.
  • Place in paper bag for 10 minutes, then peel, seed and chop.
  • In a large heavy saucepan, combine chiles, cream, onion, cilantro and garlic over medium high heat.
  • Boil until reduced to thick sauce, stirring ocasionally about 5 minutes.
  • Season chicken with salt and pepper and grill or broil about 5 minutes per side or until juices run clear.
  • While chicken is cooking, add tomato to cream sauce and season to taste.
  • To serve pour sauce over chicken and garnish with lime wedges.

18 RECIPES THAT MAKE ANAHEIM PEPPERS THE STAR OF THE SHOW



18 Recipes That Make Anaheim Peppers The Star Of The Show image

Figure out how to utilize the unique flavors of an Anaheim Pepper. Our 18 recipes include appetizers, summer meals, winter meals, and sauces.

Provided by Jenna

Categories     Dinner

Number Of Ingredients 18

Sweet Corn With Anaheim Peppers
Green Chile Cheeseburger
Anaheim Chicken Tortilla Soup
Stuffed Anaheim Peppers
Cajun Cream Cheese Stuffed Anaheim Peppers
Stuffed Anaheim Peppers And Homemade Enchilada Sauce
Southwest Anaheim Stuffed Peppers
Moroccan-Spiced Pork Roast
Pizza Stuffed Anaheim Pepper
Queso Dip
Chile Rellenos
Best Damn Chili
Smokey Four-Pepper Salsa
Healthy Chicken Tortilla Soup
Bacon-Wrapped Stuffed Anaheim Peppers
Harissa Chicken
Shakshuka
Southwestern Spicy Meatloaf

Steps:

  • Pick a recipe from the list above
  • Click the recipe name and visit the website
  • Collect the ingredients and cook the food
  • Enjoy - don't forget to leave a review

Nutrition Facts :

CHICKEN AND CHILES CASSEROLE



Chicken and Chiles Casserole image

This casserole makes good use of leftover meat and is very filling. -Lois Keel, Alburquerque, New Mexico

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 10

1 cup sour cream
1 cup half-and-half cream
1 cup chopped onion
1 can (4 ounces) chopped green chiles
1 teaspoon salt
1/2 teaspoon pepper
1 package (2 pounds) frozen shredded hash brown potatoes
2-1/2 cups cubed cooked chicken
2-1/2 cups shredded cheddar cheese, divided
Chopped fresh cilantro, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine the sour cream, half-and-half cream, onion, chiles, salt and pepper. Stir in the potatoes, chicken and 2 cups cheese. , Pour the mixture into a greased 13x9-in. or 3-qt. baking dish. Bake, uncovered, until golden brown, about 1-1/4 hours. Sprinkle with remaining cheese before serving. If desired, sprinkle with chopped cilantro.

Nutrition Facts : Calories 410 calories, Fat 21g fat (14g saturated fat), Cholesterol 111mg cholesterol, Sodium 647mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 26g protein.

CREAMY HATCH CHILE CHICKEN



Creamy Hatch Chile Chicken image

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.

Provided by Yoly

Categories     Meat and Poultry Recipes     Chicken

Time 40m

Yield 4

Number Of Ingredients 8

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

Steps:

  • 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.
  • 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 calories, Carbohydrate 20.7 g, Cholesterol 134 mg, Fat 33.8 g, Fiber 3.3 g, Protein 18.6 g, SaturatedFat 18.9 g, Sodium 304.9 mg, Sugar 8.4 g

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