Type what you have

Ingredients

• ✓ green salsa
• pinto bean
• chicken broth
• onion
• jalapeno pepper
• garlic
• cumin
• black pepper
• water

Instructions

1. 1 Place clean pinto beans into a large pot; pour in chicken broth. Stir in onion, jalapeño, garlic, salsa, cumin, and pepper. Bring to a boil, reduce heat to medium-low, and continue cooking, stirring often, until beans are tender, 2 to 3 hours. Add water as needed to keep the beans moist.

By Fooddude

Ingredients

• ✓ green salsa
• potato
• turkey
• cilantro
• sour cream
• cream cheese
• butter
• salt
• black pepper
• mexican cheese blend

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
2. 2 Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and allow to cool slightly; leave oven on.
3. 3 Mix turkey, salsa, and chile pepper together in a bowl.
4. 4 Make a slice in the top of each potato and scoop out the inside. Place in a bowl and mash. Add turkey-salsa mixture, sour cream, cream cheese, butter, salt, and pepper; mix to desired consistency. Fill potatoes with mixture and sprinkle Mexican cheese on top.
5. 5 Return to the oven and bake until heated through, about 15 minutes.

By Toni Ebert

Ingredients

• ✓ green salsa
• butternut squash
• sweet onion
• olive oil
• salt
• black pepper
• soy chorizo
• cilantro
• greek yogurt
• corn tortilla
• mexican cheese blend
• avocado

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place cubed butternut squash and chopped onion in a large baking pan. Drizzle with olive oil and season lightly with salt and pepper. Toss to coat.
3. 3 Roast in the preheated oven until tender, about 20 minutes.
4. 4 Meanwhile, heat a pan over medium-high heat. Add soy chorizo; cook and stir until browned, 5 to 7 minutes.
5. 5 Reduce oven heat to 350 degrees F (175 degrees C). Stir the roasted squash, onion, chorizo, and 2 tablespoons cilantro together in a medium bowl.
6. 6 Stir salsa and yogurt together in another bowl. Pour a thin layer over the bottom of a 9x13-inch baking dish or two 8-inch square dishes. Dip 1 tortilla into the sauce; fill with about 1/3 cup of the squash mixture and 1 tablespoon cheese. Roll up and place seam-side down in the baking dish. Repeat until all the squash mixture is used up. Cover enchiladas with remaining salsa mixture and cheese.
7. 7 Bake in the preheated oven until cheese has melted is is starting to brown in places, about 30 minutes. Let cool for 5 minutes. Garnish with avocado and remaining cilantro.

By blackberry

Ingredients

• ✓ green salsa
• scallion
• water
• tomato paste
• colby jack cheese
• black pepper
• salt
• cilantro
• corn
• cumin
• garlic
• red bell pepper
• red onion
• vegetable oil
• quinoa
• water
• black bean

Instructions

1. 1 Place black beans in a multi-functional pressure cooker. Add enough water to cover by a few inches. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Unlock and remove lid. Drain black beans and rinse out the pot.
3. 3 Combine 4 cups water and quinoa in the pressure cooker pot. Close and lock the lid. Select Brown Rice function and set timer for 8 minutes. Allow 5 to 10 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Remove pot carefully using oven mitts, fluff quinoa with a fork, and let cool.
5. 5 Preheat the oven to 375 degrees F (190 degrees C).
6. 6 Heat oil in a large skillet over medium heat. Add onion, red bell pepper, garlic, and cumin; cook and stir until softened and fragrant, about 5 minutes. Stir in corn until heated through, 3 to 5 minutes. Remove from heat and stir in 1/4 cup cilantro. Season with salt and pepper.
7. 7 Stir black beans, onion mixture, 1 cup Colby Jack cheese, and green salsa into the pot of quinoa. Spread mixture in a large baking dish.
8. 8 Dissolve tomato paste in 3/4 cup hot water. Drizzle over the quinoa mixture. Sprinkle remaining Colby Jack cheese evenly over the top.
9. 9 Bake in the preheated oven until cheese is melted, about 25 minutes. Garnish with remaining cilantro and scallions.

By LauraF

Ingredients

• ✓ green salsa
• chicken breast
• green enchilada sauce

Instructions

1. 1 Place chicken in the bottom of a slow cooker. Pour enchilada sauce and salsa over top. Cover and cook until you stir and the meat starts to fall apart, on Low for at least 6 hours or on High for at least 3 hours.
2. 2 Lift out pieces of meat with 2 forks and place on a plate. Shred meat and return to the pot for at least 20 minutes to absorb the remaining sauce.

By Seekerbird

Ingredients

• ✓ green salsa
• canola oil
• pork loin roast

Instructions

1. 1 Heat oil in large Dutch oven over medium-high heat. Add pork loin; brown 2 to 3 minutes per side.
2. 2 Transfer pork to a slow cooker. Pour salsa over pork.
3. 3 Cover slow cooker. Cook on Low for 5 hours.
4. 4 Shred pork using two forks; stir with sauce to coat and combine. Continue cooking on Low for 1 to 3 hours more.

By GANGBrown

Ingredients

• ✓ green salsa
• beef chuck roast
• taco seasoning mix
• beef broth

Instructions

1. 1 Lay beef chuck roast into the bottom of a slow cooker with a tight-fitting lid. Sprinkle taco seasoning mix over beef. Pour green salsa over the top, followed by broth.
2. 2 Cook on Low for 4 hours. Add more broth if needed. Remove beef from the slow cooker and shred with 2 forks. Return shredded beef to the slow cooker; mix with liquid. Serve hot.

By Mary McCarthy Maslowski

Ingredients

• ✓ green salsa
• sour cream
• spinach
• monterey jack cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish. When all of the tortillas are in the pan, pour the remaining salsa over the top and sprinkle with the remaining cheese.
3. 3 Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

By NICEGIRL512

Ingredients

• ✓ green salsa
• worcestershire sauce
• garlic pepper
• pork picnic roast
• onion
• green chile pepper
• chicken broth
• great northern bean

Instructions

1. 1 Place 1/2 of the Worcestershire sauce and 1/2 of the garlic pepper into the bottom of a slow cooker. Place roast into the cooker, and drizzle with remaining Worcestershire. Sprinkle remaining garlic pepper over the roast. Add onion and chile peppers; pour in chicken broth.
2. 2 Cover and cook on Low until roast is tender enough to pull apart with a fork, 8 to 10 hours.
3. 3 Add beans and salsa and continue cooking until heated through, 30 to 45 minutes.

By SASSYLUCKYL

Ingredients

• ✓ green salsa
• black bean
• corn
• pumpkin
• chicken
• mexican blend cheese
• corn tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine black beans, corn, pumpkin, salsa verde, chicken, and 1 cup Mexican cheese in a bowl.
3. 3 Place about 1/2 of the mixture evenly in the corn tortillas and roll up. Place rolled tortillas, seam-side down, in an 8x11-inch baking dish. Top tortillas with the remaining mixture and sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.

By Erica08

Ingredients

• ✓ green salsa
• onion
• pork shoulder roast
• salt
• pepper
• cilantro
• serrano chile pepper

Instructions

1. 1 Layer onion into a slow cooker. Season pork with salt and black pepper; place on top onion. Pour salsa over pork; sprinkle in cilantro and serranos.
2. 2 Cover slow cooker. Cook on Low until pork is very tender, about 8 hours. Gently transfer pork to a cutting board. Strain and discard about 1/2 liquid from slow cooker; reserve remaining 1/2 liquid. Strain reserved liquid if desired, discarding onion, cilantro, and serranos.
3. 3 Shred pork using two forks; stir into reserved liquid, then serve.

By andympls

Ingredients

• ✓ green salsa
• cream cheese
• sour cream
• chicken
• mexican-style cheese blend
• white cheese sauce
• queso dip
• flour tortilla

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Lightly spray an 8x8-inch glass baking dish with cooking spray.
2. 2 Stir together the softened cream cheese, sour cream, and salsa until blended. Fold in chicken and shredded cheese. Spread a small amount of white cheese sauce onto the bottom of the baking dish. Evenly divide the filling among the tortillas, and roll into firm cylinders. Place into prepared baking dish and cover with remaining sauce.
3. 3 Bake in preheated oven until golden and bubbly, about 30 minutes. Allow to rest 5 minutes before serving.

By LARANEFF

Ingredients

• ✓ green salsa
• olive oil
• onion
• garlic
• pork shoulder
• tomato
• jalapeno pepper

Instructions

1. 1 Heat olive oil in a large skillet or Dutch oven over medium heat. Cook and stir onion and garlic in hot oil until fragrant, about 2 minutes. Add pork and cook, stirring occasionally, until browned on all sides. Transfer pork mixture to a slow cooker and stir in salsa, tomatoes, and jalapeño peppers.
2. 2 Cover and cook on High for 3 hours. Reduce to Low and cook, 4 to 5 more hours.

By falconemomma

Ingredients

• ✓ green salsa
• chicken
• green chili
• chili powder
• cumin
• garlic powder
• flour tortilla
• mexican cheese blend

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat a skillet over medium-low heat. Add chicken, chilies, salsa, chili powder, cumin, and garlic powder. Cook and stir until heated through, 3 to 5 minutes. Remove from the heat.
3. 3 Meanwhile, heat 2 to 3 tortillas at a time in a microwave until soft and pliable, 20 to 25 seconds. Continue with remaining tortillas.
4. 4 Lay a tortilla on a work surface. Add some chicken mixture in a line, towards one end of the tortilla, and top with some cheese. Roll tightly, being careful not to tear the tortilla. Secure with two toothpicks. Repeat until all tortillas, chicken, and cheese are used. Transfer tortillas to a baking dish.
5. 5 Bake in the preheated oven for 7 minutes. Flip and continue to bake until golden, about 7 minutes more.

By Rocks422

Ingredients

• ✓ green salsa
• ground beef
• onion
• hominy
• corn
• potato
• green chili
• tomato
• water

Instructions

1. 1 Place the ground beef and onion in a large skillet over medium heat, and cook and stir until the beef and onion are browned, 10 to 15 minutes. Break the meat apart as it cooks. Drain excess fat.
2. 2 Place the browned beef mixture into a soup pot, and stir in hominy, corn, potatoes, green chilies, salsa, diced tomatoes, and water. Bring to a boil over medium heat, and reduce heat to a simmer. Cook until the potatoes are tender, about 30 minutes, stirring occasionally.

By tincan4

Ingredients

• ✓ green salsa
• olive oil
• onion
• beef stew meat
• garlic
• lime
• jalapeno pepper
• green onion
• cilantro
• oregano

Instructions

1. 1 Heat olive oil in a large skillet over medium-high heat. Add the onion, and cook for a few minutes, then stir in the beef, and garlic. Cook, stirring frequently until meat is evenly browned.
2. 2 While the meat is cooking, stir together the lime juice, jalapeno, cilantro and green onion. When the meat is browned, stir in the cilantro mixture and oregano. Pour in the salsa, cover and cook for about 10 minutes, stirring occasionally, until the meat is cooked through.

By Melissa

Ingredients

• ✓ green salsa
• cooking spray
• sour cream
• olive oil
• onion
• garlic
• chicken breast
• mexican cheese blend
• green chile pepper
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2. 2 Mix sour cream and salsa together in a bowl.
3. 3 Heat oil in a skillet over medium-high heat. Saute onion and garlic in the hot oil until soft, 5 to 7 minutes. Stir in cooked chicken, 1 cup of the sour cream mixture, 1/2 of the Mexican cheese, and chile peppers.
4. 4 Spoon about 1/3 cup of the mixture down the center of each tortilla. Roll tortillas and place, seam sides-down, into the prepared dish. Top with remaining sour cream mixture and cheese. Cover with foil.
5. 5 Bake in the preheated oven until heated through and bubbly, 30 to 40 minutes.

By HollyC

Ingredients

• ✓ green salsa
• chicken breast
• chicken broth
• cannellini bean
• green chili
• cumin
• cayenne pepper
• tortilla chip
• sour cream
• cheddar cheese
• cilantro

Instructions

1. 1 Place chicken in a multi-functional pressure cooker (such as Instant Pot) and pour 1/2 the salsa on top. Add 1 cup broth. Close and lock the lid. Choose Manual pressure and set the timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a bowl and shred using a fork. Return shredded chicken to the pot.
3. 3 Add remaining salsa, remaining broth, cannellini beans, green chiles, cumin, and cayenne pepper to the pot with the chicken. Close and lock the lid. Choose Manual pressure and set the timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
5. 5 Top servings of chili with crumbled tortilla chips, sour cream, Cheddar cheese, and cilantro.

By Jen Neumann

Ingredients

• ✓ green salsa
• chicken breast
• tomato
• black bean
• pinto bean
• corn
• taco seasoning
• cilantro
• red chile pepper
• cumin
• cream cheese

Instructions

1. 1 Place the chicken breasts into the bottom of a slow cooker, and pour tomatoes, green salsa, black beans, pinto beans, and corn over the chicken. Sprinkle taco seasoning, cilantro, ground red chile, and cumin over the mixture, and stir to combine. Cover the cooker, set on Low, and cook until chicken is very tender and the mixture has thickened, 8 to 10 hours.
2. 2 For soup, leave all liquid in the cooker; for a thicker stew, remove some liquid if desired. Mix 1 or 2 tablespoons of liquid with cream cheese in a bowl, stir until smooth, and mix the cream cheese into the cooker to make a creamy sauce. Continue to cook for 15 minutes, then serve.

By MSHELLZ2U

Ingredients

• ✓ green salsa
• tomato
• green chile pepper
• white bean
• chicken broth
• corn
• onion
• oregano
• cumin
• salt
• black pepper
• chicken breast

Instructions

1. 1 Mix green salsa, diced tomatoes with green chile peppers, white beans, chicken broth, corn, onion, oregano, cumin, salt, and black pepper together in a slow cooker. Lay chicken breasts atop the mixture.
2. 2 Cook on Low until the chicken shreds easily with 2 forks, 6 to 8 hours.
3. 3 Remove chicken to a cutting board and shred completely; return to chili in slow cooker and stir.

By Starr

Ingredients

• ✓ green salsa
• chicken breast
• green chili
• onion
• jalapeno pepper
• garlic
• sazon seasoning
• cumin
• kosher salt
• black pepper
• cilantro
• lime juice

Instructions

1. 1 Combine chicken, salsa, chiles, onion, jalapeno, garlic, sazon, cumin, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.
3. 3 Select Saute function and shred chicken with 2 forks; simmer until you reach the desired consistency with your sauce. Season with more salt and pepper before serving with cilantro and lime juice.

By MDMONS

Ingredients

• ✓ green salsa
• olive oil
• onion
• garlic
• zucchini
• yellow squash
• red bell pepper
• black bean
• cumin
• cayenne pepper
• shredded cheese blend
• flour tortilla

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook until onion is translucent, about 5 minutes. Stir in zucchini, yellow squash, and bell pepper; cook, stirring frequently, until zucchini and yellow squash are tender, about 10 minutes. Stir in black beans, green salsa, cumin, and cayenne pepper; cook and stir until thickened, 5 to 8 minutes.
3. 3 Divide 1 package Mexican-style cheese among tortillas. Spoon zucchini filling on top cheese in a line across middle of each tortilla. Fold opposing edges of tortillas to overlap the filling. Roll 1 of the opposing edges around the filling creating a burrito; place, seam-sides down, into the prepared baking dish.
4. 4 Bake in the preheated oven until cheese is melted and burritos are heated through, about 15 minutes. Sprinkle remaining 1 package cheese over burritos before serving.

By Heidi Sico

Ingredients

• ✓ green salsa
• chicken broth
• whipping cream
• monterey jack cheese
• flour tortilla
• black pepper
• salt
• chipotle pepper in adobo sauce
• cumin
• cilantro
• green chile pepper
• cheddar cheese
• red bell pepper
• green bell pepper
• onion
• butter
• chicken breast

Instructions

1. 1 Bring a large pot of lightly salted water to a rapid boil over medium-high heat; add chicken breasts, cover, and cook until tender, 15 to 20 minutes. Drain and transfer chicken to a cutting board; use two forks to shred chicken and set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking dish.
3. 3 Melt butter in a skillet over medium heat. Cook onion, green bell pepper, and red bell pepper in the melted butter until just soft, 5 to 8 minutes; transfer to a large bowl. Add shredded chicken, Cheddar cheese, green chile peppers, salsa, cilantro, cumin, and chipotle peppers to the bowl. Season with salt and pepper; mix.
4. 4 Place about 1/3 cup of chicken mixture along the edge of a tortilla; roll tightly into a tube. Place enchilada, seam-side down, into the prepared baking dish. Repeat until all of the chicken mixture is used. Sprinkle Monterey Jack cheese over enchiladas. Whisk whipping cream and chicken broth together in a small bowl; pour over enchiladas. Cover the dish with aluminum foil.
5. 5 Bake in preheated oven 30 minutes. Remove foil and continue baking until cheese is completely melted, about 10 minutes.

By Molly

Ingredients

• ✓ green salsa
• lime
• cilantro
• water
• green enchilada sauce
• all-purpose flour
• garlic
• black pepper
• cayenne pepper
• paprika
• cumin
• salt
• onion
• butter
• ground pork
• jalapeno pepper
• olive oil

Instructions

1. 1 Heat 2 tablespoons olive oil in a 4-quart pot over medium heat. Add jalapeños and sauté for 1 minute. Stir in ground pork and cook until crumbly and evenly browned. Remove pork and jalapeños to a plate and set aside.
2. 2 Add remaining 2 tablespoons olive oil and butter to the same pot. Cook onion in hot butter-oil until onion starts to soften, about 2 minutes. Stir in salt, cumin, paprika, cayenne, and black pepper; cook until onion is soft. Mix in garlic and cook for 1 minute.
3. 3 Reduce heat to low. Sprinkle flour over onion and garlic. Cook, stirring for 3 minutes. Slowly pour enchilada sauce into onion mixture, whisking constantly to prevent lumps from forming. Mix in water and green salsa until well combined.
4. 4 Return pork and jalapeños to the pot. Increase heat to medium and slowly bring soup to a boil. Reduce heat and simmer for 30 minutes. Remove the pot from heat. Stir in cilantro and lime juice to serve.

By Jason N - Home Chef

Ingredients

• ✓ green salsa
• jalapeno pepper
• flour tortilla
• cooking spray
• sour cream
• monterey jack cheese
• chicken broth
• all-purpose flour
• butter
• salt
• chili powder
• lime juice
• cilantro
• shrimp
• garlic
• onion
• red bell pepper
• butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Make the filling: Melt butter in a large skillet over medium-high heat. Add bell pepper and onion; sauté until onion is translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Transfer mixture to a bowl.
3. 3 Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
4. 4 Make the sauce: Melt butter in the same skillet over medium heat. Stir in flour and cook until fragrant, 1 to 2 minutes. Increase the heat to medium-high and slowly whisk in chicken broth; cook, whisking constantly, until sauce thickens, about 5 minutes. Reduce the heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from the heat and stir in sour cream and salsa.
5. 5 Stir 1 cup of cheese sauce into shrimp mixture.
6. 6 Assemble enchiladas: Spray a 9x13-inch pan with cooking spray. Fill one tortilla with 1/3 cup shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with to fill and roll remaining tortillas; pour remaining sauce over top.
7. 7 Bake, uncovered, in the preheated oven, until golden brown on top, about 35 minutes. Sprinkle jalapeño over enchiladas, then sprinkle with remaining Monterey Jack. Continue baking until cheese is melted, about 5 minutes more.
8. 8 Remove from the oven and let sit for 10 minutes before serving.

By Mark

Ingredients

• ✓ green salsa
• sour cream
• mexican cheese blend
• liquid smoke
• serrano pepper
• anaheim pepper
• jalapeno pepper
• cilantro
• tomatillo
• potato
• green chile
• tomato
• green chile pepper
• beef stock
• cornstarch
• pork shoulder roast
• cayenne pepper
• chili powder
• onion powder
• cumin
• paprika
• garlic powder
• black pepper
• salt
• oil

Instructions

1. 1 Rub the inside of a slow cooker with about 1 tablespoon oil and turn on Low.
2. 2 Mix salt, black pepper, garlic powder, paprika, 1 teaspoon cumin, onion powder, chili powder, and cayenne pepper together in a bowl. Rub spice mixture all over pork. Top pork with cornstarch and pat to coat completely.
3. 3 Heat remaining oil in a heavy skillet over medium-high heat. Sear pork in hot oil on all sides until almost black, about 5 minutes. Transfer seared pork to the slow cooker.
4. 4 Reduce heat to medium and pour beef stock into the skillet. Whisk until boiling, scraping up browned bits, about 5 minutes. Boil gently for 3 to 4 minutes more. Strain stock into the slow cooker. Add salsa, Hatch chiles, diced tomatoes, and potatoes.
5. 5 Combine tomatillos, 1/2 the cilantro, jalapeño pepper, Anaheim pepper, serrano pepper, remaining cumin, and liquid smoke in a blender. Blend on high power and add to slow cooker.
6. 6 Cover and cook on Low for 8 hours.
7. 7 Remove pork from the slow cooker and shred using two forks. Return meat to slow cooker. Season with additional salt and pepper.
8. 8 Serve chili in bowls with Mexican cheese, sour cream, and remaining cilantro.

By Christy Blaker

Ingredients

• ✓ green salsa
• kiwi
• strawberry
• blackberry
• apple
• fruit jelly
• brown sugar
• cayenne pepper
• habanero hot sauce
• lime juice

Instructions

1. 1 Place kiwis, strawberries, blackberries, and apples in a bowl. Stir in jelly, brown sugar, cayenne pepper, hot sauce, green salsa, and lime juice. Stir together.

By Angela T

Ingredients

• ✓ green salsa
• hash brown
• water
• vegetable oil
• cooking spray
• egg
• green chile
• flour tortilla
• green onion
• goat cheese

Instructions

1. 1 Combine hash browns and hot water in a bowl; make sure hash browns are completely covered with water. Cover the bowl and let stand until hash browns are rehydrated, 10 to 12 minutes. Drain well.
2. 2 Heat oil in a large, nonstick skillet over medium-high heat. Add hash browns and fry, stirring a few times, until golden brown, about 6 minutes. Remove from the heat.
3. 3 While the hash browns are cooking, spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet; cook and stir until eggs are set, about 5 minutes, stirring in chiles during the last minute. Remove from the heat.
4. 4 Top each warm tortilla with an equal amount of hash browns and scrambled eggs, then sprinkle green onions and goat cheese over top. Fold the sides of each tortilla in toward the center and roll up from the bottom, tucking in the sides as you roll.
5. 5 Serve with salsa verde on the side.

By Idahoan

Ingredients

• ✓ green salsa
• chicken breast
• cheddar cheese
• swiss cheese
• onion
• corn tortilla
• peanut oil
• sour cream
• salsa
• guacamole

Instructions

1. 1 Heat oil in a deep-fryer to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, mix together the shredded chicken, cheese, green salsa, and onion. Spoon about 1 1/2 tablespoons of the mixture onto tortillas, or enough so that when rolled up, each one is about 1 inch wide. Filling should not come to close to the ends, or it will fall out. Secure rolls with toothpicks.
3. 3 Fry rolls 4 or 5 at a time so there is enough room between them for even cooking. Cook for 3 to 5 minutes, or until golden brown. Once they float, I leave them in for about another minute. If the taquitos are not crisp when cool, you haven't cooked them long enough. Drain on paper towels. Serve with sour cream, salsa and guacamole for dipping.

By HeidiS

Ingredients

• ✓ green salsa
• olive oil
• onion
• black bean
• garlic powder
• chili powder
• cumin
• taco shell
• mexican cheese blend
• tomato
• avocado
• lettuce

Instructions

1. 1 Heat olive oil in a saucepan over medium-low heat; cook onion in hot oil until tender, about 5 minutes. Stir black beans, green salsa, garlic powder, chili powder, and cumin with the onion. Reduce heat to low and cook the mixture at a simmer until it thickens, 5 to 10 minutes.
2. 2 Serve with taco shells, Mexican cheese blend, tomato, avocado, and shredded lettuce.

By Courtney LeClaire