Seth Kolloen

The smell of roasting Hatch chilies took me back to living in New Mexico. The recipe was easy to follow. Changes I made were to cook the chili mixture down to reduce the liquid and intensify the chili flavor. Also cut out the hassle of cooking the chicken and used canned chicken. Saved time and money.. Also substituted low carb tortillas to make it diabetes friendly. Very tasty

I discovered this delectable, yet simple, concoction a few days ago when I was rummaging through my on-hand breakfast ingredients. This is one of my new all-time breakfast favorites... and one that I'm now experimenting with with glee (which brought me to your recipe as I search for new twists to this culinary delight). I'm 4-starring your recipe, and not 5, because this simply must have a dusting of something to liven up the flavors, be it your standard salt-n-pepper or a brave foray into the black garlic and truffle sprinkling.

I am a psychopath and I love THE LEGENDARY EGG DOG!!!!!!!!!!!!!

Pretty easy, and tasty recipe. Not Hatch pepper season so used poblano, roasted in the same manner. I seasoned the chicken with S&P and taco seasoning for the browning process. Simmered in broth, removed then cooled and shredded. Sauteed the onion, garlic, tomato and seasonings in butter. Emulsified that mixture to a nice chunky mix, and layered my ramekins with wedges of corn tortillas, cheese, chicken and onion mixture. So good! Made some with sauteed zucchini (seasoned) instead of the chicken on some, still yummy! The broth on top does help to moisten things up and keep it together.