Creamy Chili Verde Noodles with Chicken
Author: Anita
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
  • 12 oz diced boneless skinless chicken breasts
  • 1-2 oz queso fresco (or feta cheese)
  • ¼ cup diced poblano peppers or green chiles
  • 2 tsp taco seasoning
  • 1 oz shredded Oaxacan or whole milk mozarella cheese
  • 6 oz. egg noodles
  • 3 oz light cream cheese
  • 5 oz frozen corn
  • ¼ cup chopped cilantro
  • optional: 2 sliced green onions for garnish
  1. Preheat oven to 425 degrees.
  2. Boil the egg noodles in salted water in a medium saucepan till soft, about 5 minutes. While noodles are boiling, combine cream cheese, Oaxacan cheese, ¼ cup water, 2 tsp olive oil, ¼ tsp salt, and a few dashes of pepper in an 8-inch baking dish.
  3. Drain the noodles, and stir them into cream cheese mixture along with the corn and poblano chiles and spread evenly in the dish.
  4. Top with the chicken, spreading it out evenly. Evenly sprinkle with the taco seasoning and lightly sprinkle with salt.
  5. Cover with foil and bake for 30 minutes.
  6. Remove from oven, stir, top with queso fresco, cilantro and green onions.
  7. Serve & enjoy!
Recipe by Denver Green Chili at