- Serve with veggies or chips as a dip mix
- Mix with mashed potatoes for a savory garlic/green chile mashed potatoes.
- Put this in a shaker and keep on your kitchen table
- Put another shaker in your glove compartment for that extra flavor when eating french fries or salads.
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Green Chile Lasagna
10-12 lasagna noodles (cooked, rinsed, and separated)
3 chicken breasts (baked, cooled, and diced)
15 oz. jar of Alfredo sauce
1 small container of mozzarella cheese
1/3 cup Ricotta cheese
3 cups shredded Parmesan cheese
2 eggs (beaten)
Package of Green Chile Dip Mix
Frozen Hatch Chile (optional)
Mix mozzarella and Ricotta with beaten egg
Combine diced chicken breasts in a saucepan with Alfredo sauce, add package of Hatch Green Chile Dip Mix.
(If you have a package of our Frozen Hatch Chile, add this to the saucepan also.)
Spread sauce on the bottom of a baking pan. Alternate layers of Alfredo sauce, then layer of mozzarella cheese mixture Parmesan cheese then layer of noodles.
Layer until all ingredients have been used.
Top last layer with Parmesan cheese.
Bake for 20-30 minutes at 350 degrees.
When we first started sharing this recipe, we encouraged its use at special occasions such as Thanksgiving and Christmas. It has become so popular that we now recommend it for all occasions.
1 16 oz. package cream cheese
1 pound green chile, roasted, peeled and diced
1 package Hatch Green Chile Dip Mix
12 flour tortillas
Mix softened cream cheese with chopped chile and green chile dip mix.
Spread this mixture on each tortilla as you would spread butter.
Roll tortilla tightly then slice to make 1/4 inch rings.
Slide tortilla roll ups along with olives on a toothpick for a terrific southwestern appetizer.