One good recipe that calls for green chilies is spicy green chile mac and cheese. Another is Hatch green chili enchilada sauce. The sauce can be used in any recipe that calls for enchilada sauce.
To make spicy green chile mac and cheese, cook 1 pound of macaroni according to the package instructions. Drain the macaroni, and set it aside. Saute 1 cup of chopped Hatch green chilies and 1 medium chopped onion in 3 tablespoons of butter until the onions are softened. Whisk in 1 tablespoon of flour, then 2 1/2 cups of whole milk. When the mixture begins to simmer, add 8 ounces of cream cheese cut into cubes. Stirring constantly, add 1 pound of shredded sharp cheddar cheese. Once the sauce is smooth, add the macaroni, and toss to coat.
To make Hatch green chile enchilada sauce, add 2 tablespoons of oil to a skillet heated over medium heat. Add one medium chopped white onion and three large minced garlic cloves. Sauté these ingredients for four to five minutes or until they become translucent. Add 1/ 2 teaspoon of ground cumin, and sauté for approximately 1 minute, then sprinkle 3 tablespoons, and cook for approximately 2 more minutes while stirring. Slowly stir in one 14 1/2-ounce can of chicken broth. Continue to cook and stir until the mixture is hot and thickened, then pour it into a blender. Add 4 large roasted chilies and 1 tablespoon of oregano, and process the mixture until it is smooth. Season with salt and pepper before using. For a spicier sauce, add 1 small chopped jalapeño to the blender.