Type what you have

Ingredients

• ✓ salsa verde
• pulled pork
• cotija cheese
• flour tortilla
• cooking spray

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
2. 2 Combine pulled pork, salsa verde, and cojita cheese in a bowl. Stir until evenly combined.
3. 3 Place a heaping tablespoon of filling into the bottom half of a tortilla. Make 2 folds on either side of the large fold, creating an envelope shape. Roll it up using the tips of your fingers to tuck the filling in as you go. Repeat with remaining tortillas.
4. 4 Spray the basket of the air fryer with nonstick cooking spray. Place some burritos in the basket seam side-down, making sure to not overcrowd. Spray the tops of the burritos with cooking spray.
5. 5 Air fry for for 6 minutes. Repeat with remaining burritos. Serve with additional salsa verde for dipping if desired.

By Soup Loving Nicole

Ingredients

• ✓ salsa verde
• chicken breast
• salt
• black pepper
• onion
• garlic

Instructions

1. 1 Pour about 1/3 of the salsa on the bottom of a slow cooker and place chicken on top. Season with salt and pepper, then add onions and garlic. Pour the remaining salsa evenly over the chicken. Cook on Low for 8 hours.
2. 2 Remove chicken and shred with 2 forks. Return shredded chicken to the slow cooker; mix it in with the juices and cook on High for 1 more hour.

By Christine Hughes

Ingredients

• ✓ salsa verde
• corn
• black bean
• cumin
• coriander
• chicken breast strips
• mexican cheese blend
• tortilla chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine corn, beans, salsa, cumin, and coriander in a 2-quart casserole dish; stir in chicken strips and 1 cup cheese.
3. 3 Bake, uncovered, in the preheated oven until bubbly, 35 to 40 minutes.
4. 4 Sprinkle on remaining 1/2 cup cheese; bake until cheese is melted, 3 to 5 minutes. Sprinkle crushed tortilla chips on top.

By Tyson Chicken

Ingredients

• ✓ salsa verde
• elbow macaroni
• butter
• milk
• flour
• colby monterey jack cheese
• tomato
• black pepper

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
3. 3 Whisk milk and flour together in a small bowl.
4. 4 Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture; stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce.
5. 5 Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned.
6. 6 Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes.

By Diana71

Ingredients

• ✓ salsa verde
• cooking spray
• chicken broth
• black bean
• corn
• brown rice
• cream of chicken soup
• pepper jack cheese
• sour cream
• chicken thigh

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
2. 2 Heat chicken broth in a small pan over medium heat, about 5 minutes.
3. 3 Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
4. 4 Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.

By Pam Shultz

Ingredients

• ✓ salsa verde
• brown rice
• water
• tomato
• onion
• green chile pepper
• ancho chile pepper
• chicken bouillon
• oregano
• clove
• pork loin roast
• salt
• black pepper
• tomatillo

Instructions

1. 1 Preheat oven to 250 degrees F (120 degrees C).
2. 2 Place rice into the bottom of a Dutch oven; add water, tomatoes, onion, green chile peppers, ancho chile peppers, chicken bouillon, oregano, and cloves. Place roast on top of the rice mixture; season with salt and pepper. Pour salsa verde over roast. Cover Dutch oven.
3. 3 Bake in the preheated oven for 6 hours.
4. 4 Discard pork bones and ancho chile peppers. Shred pork and return to Dutch oven; stir. Transfer pork mixture to a serving plate using a slotted spoon, draining well.

By charm

Ingredients

• ✓ salsa verde
• pork shoulder roast
• oregano
• cumin
• salt
• coriander
• black pepper
• brown rice
• olive oil
• salt
• water
• water
• olive oil
• cilantro
• lime juice
• storage container

Instructions

1. 1 Place pork cubes in a medium bowl. Add oregano, cumin, salt, coriander, and pepper and toss to coat meat evenly.
2. 2 Rinse rice with cold water through a fine mesh strainer and drain.
3. 3 Add 1 teaspoon oil to an oven-safe bowl that will fit inside your pressure cooker. Place rice and salt in the bowl. Add 1 3/4 cups plus 1 tablespoon water and set aside.
4. 4 Heat 2 tablespoons oil in a 6-quart electric pressure cooker using the Saute mode on high heat. Cook pork in batches until lightly browned, 5 to 6 minutes per batch. Turn cooker off. Add salsa verde and stir to combine evenly.
5. 5 Place a tall trivet inside the pressure cooker for the rice to sit on top of the pork. Place the bowl of uncooked rice on the trivet. Lock the lid and set the valve to 'Seal.' Select high pressure according to manufacturer's instructions; set timer for 24 minutes. Allow 10 to 15 minutes for pressure to build.
6. 6 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
7. 7 Unlock and remove the lid. Remove the bowl of rice using oven mitts. Let cool slightly and stir in cilantro and lime juice.
8. 8 Set the pressure cooker to Saute mode on medium heat. Cook until sauce is thickened, if desired, 8 to 10 minutes. Divide rice between 6 storage containers; spoon the pork and sauce on top. Refrigerate until ready to eat.

By France Cevallos

Ingredients

• ✓ salsa verde
• lime
• water
• potato starch
• all-purpose flour
• cilantro
• corn kernel
• white bean
• chicken broth
• black pepper
• salt
• cumin
• garlic
• hatch chile pepper
• onion
• chicken breast
• olive oil

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®), select Saute function, and add olive oil. Add chicken breast, onion, chile peppers, garlic, cumin, salt, and pepper to hot oil. Saute until chicken is browned and onions are soft and translucent, about 5 minutes. Add chicken broth, salsa verde, white beans, corn kernels, and cilantro; mix well. Turn off Saute mode.
2. 2 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Select Saute function. Stir in flour and cook chile until it thickens, 1 to 2 minutes. If you like a thicker consistency, mix potato starch and water in a small bowl and stir into chile with the flour. Serve with lime wedges.

By Diana71

Ingredients

• ✓ salsa verde
• great northern bean
• chicken broth
• chicken breast
• rice mix
• white cheddar sauce
• chili powder
• cumin
• garlic powder

Instructions

1. 1 Combine beans, chicken broth, chicken breast, salsa verde, rice mix, chili powder, cumin, and garlic powder in a large saucepan over medium heat. Bring to a boil. Reduce heat to low and simmer, covered, until rice is tender, about 7 minutes. Stir and remove from heat. Let stand before serving, about 2 minutes.

By Bibi

Ingredients

• ✓ salsa verde
• sour cream
• cilantro
• russet potato
• poblano pepper
• bacon
• red bell pepper
• onion
• garlic
• cheddar cheese
• milk
• butter

Instructions

1. 1 Mix sour cream, salsa verde, and cilantro together in a bowl until sauce is evenly mixed; refrigerate.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and cool in a large bowl.
3. 3 Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and place peppers on the baking sheet.
4. 4 Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 3 to 4 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes.
5. 5 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Reserve 1 tablespoon bacon grease in the skillet. Drain bacon slices on paper towels and chop.
6. 6 Combine red bell pepper, onion, and garlic in the skillet with reserved bacon grease; cook and stir over medium heat until vegetables are softened, 4 to 6 minutes.
7. 7 Mix 1/2 of the bacon, red bell pepper mixture, Cheddar cheese, milk, and butter into the potatoes; mash until well blended.
8. 8 Remove skins from the roasted poblano peppers. Make a small cut in each pepper and scrape out seeds. Stuff peppers with potato mixture and top with remaining bacon and sauce.

By Potato Goodness

Ingredients

• ✓ salsa verde
• chicken breast
• white chili seasoning
• white bean
• chicken broth
• cream-style corn
• onion
• celery
• jalapeno pepper
• green chile
• garlic
• cilantro

Instructions

1. 1 Place chicken at the bottom of a slow cooker and sprinkle chili seasoning over top. Add 1 can of white beans, chicken broth, salsa verde, corn, onion, celery, jalapenos, green chiles, and garlic. Cook on High until chicken is no longer pink in the center and the juices run clear, about 3 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
2. 2 Remove chicken from the slow cooker, shred meat with 2 forks, and return to the pot.
3. 3 Puree remaining can of white beans in a blender or electric chopper; add to the chili. Stir and cook on High for 30 more minutes. Top with cilantro and serve.

By hamburgertuktuk

Ingredients

• ✓ salsa verde
• chicken breast
• pizza sauce
• sour cream
• kaiser roll
• cheddar cheese
• sour cream
• hot sauce

Instructions

1. 1 Combine the frozen boneless chicken breast, prepared pizza sauce, and salsa verde in a slow cooker. Cover the cooker, and cook on Low 8 to 10 hours.
2. 2 Use 2 forks to pull the chicken meat apart until completely shredded. Stir 1/2 cup sour cream into the chicken mixture. Place the chicken mixture onto the rolls. Top each sandwich with 1 ounce shredded Cheddar cheese, 1 ounce sour cream, and 2 dashes hot sauce to serve

By FrackFamily5 CACT

Ingredients

• ✓ salsa verde
• sour cream
• vegetable oil
• onion
• garlic
• chicken
• butter
• all-purpose flour
• chicken broth
• half-and-half
• cream cheese
• monterey jack cheese
• salt
• black pepper
• flour tortilla

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Set aside.
2. 2 Heat vegetable oil in a large skillet over medium-low heat. Add onion and cook for 2 to 3 minutes. Stir in garlic and continue cooking for 30 seconds. Add chicken and salsa verde; stir to warm through.
3. 3 In a separate saucepan, melt butter. Whisk in flour and cook for 1 minute. Stir in chicken broth, Shamrock Farms Premium Sour Cream, half-and-half, and cream cheese. Continue stirring until cream cheese melts. Whisk in 1 1/2 cups shredded cheese until melted. Season with salt and pepper to taste.
4. 4 To assemble, spoon some of the chicken mixture down the center of each tortilla. Roll tortillas up and place seam-side down in prepared baking dish. Pour cheese sauce over the top. Sprinkle with remaining 1/2 cup shredded cheese.
5. 5 Cover with greased foil and bake for 15 minutes. Remove foil and continue baking for 15 to 20 minutes, or until hot and bubbly.

By Shamrock Farms

Ingredients

• ✓ salsa verde
• water
• instant mashed potato
• cheddar cheese
• green onion
• cumin
• corn tortilla
• cooking spray
• cotija cheese

Instructions

1. 1 Heat water in a medium saucepan to boiling. Remove from the heat and stir in instant mashed potatoes. Mix thoroughly with a fork to moisten all potatoes and let stand 5 minutes. Stir in Cheddar cheese, green onion, and cumin.
2. 2 Preheat an air fryer to 400 degrees F (200 degrees C).
3. 3 Wrap tortillas in a damp paper towel and microwave on high until warm, about 20 seconds.
4. 4 Spread 1 tablespoon potato mixture in the center of a tortilla and fold over to make a taco. Repeat with remaining tortillas.
5. 5 Working in batches, place tacos in the basket of an air fryer. Spray the tops with cooking spray and cook until crispy, about 5 minutes. Transfer to a serving platter and repeat to cook remaining tacos.
6. 6 Drizzle salsa verde over tacos and top with cotija cheese.

By Soup Loving Nicole

Ingredients

• ✓ salsa verde
• flat iron steak
• adobo seasoning
• lime
• garlic
• olive oil
• tortilla
• onion
• cilantro

Instructions

1. 1 Season the steak all over with adobo seasoning. Squeeze 1 lime half onto the steak and rub garlic all over it. Place on a dish and refrigerate, at least 30 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Heat oil in an ovenproof pan over medium-high heat. Add steak and cook until a crust forms, about 5 minutes. Flip and cook until crusty on the other side, about 5 minutes more.
4. 4 Bake steak in the preheated oven until tender, about 30 minutes. Allow steak to cool, about 15 minutes. Slice against the grain.
5. 5 Place tortillas on a plate and cover with a damp paper towel. Heat in the microwave until fluffy and warm, about 1 minute.
6. 6 Place a portion of steak slices on a tortilla, top with sliced onion and cilantro. Squeeze remaining lime juice on top and add some salsa verde. Repeat with remaining tortillas, steak, onion, and cilantro.

By Diana

Ingredients

• ✓ salsa verde
• lime
• cilantro
• green onion
• shrimp
• firm white fish
• cod fillet
• chipotle chile pepper
• cumin
• corn
• tomato
• chicken stock
• chorizo sausage
• garlic
• poblano pepper
• onion
• olive oil

Instructions

1. 1 Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
2. 2 Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
3. 3 Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
4. 4 Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.

By Jennifer Baker

Ingredients

• ✓ salsa verde
• pork shoulder roast
• pepper soda
• garlic powder
• salt
• black pepper
• brown sugar
• green chile
• habanero pepper
• salt
• black pepper

Instructions

1. 1 Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
2. 2 Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
3. 3 Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
4. 4 Cover and cook on Low until flavors are absorbed, about 1 hour.

By jackson187

Ingredients

• ✓ salsa verde
• rotisserie chicken
• tomato puree
• vegetable broth
• chili powder
• cumin
• cayenne pepper
• salt
• black pepper
• cannellini bean
• sweet white corn
• bell pepper
• onion

Instructions

1. 1 Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
2. 2 Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ salsa verde
• poblano pepper
• chicken bone broth
• cream cheese
• cheddar cheese
• monterey jack cheese
• butter
• onion
• garlic
• cumin
• chicken breast
• salt
• black pepper

Instructions

1. 1 Roast poblano peppers over an open flame on a gas stove or grill until all sides are charred, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
2. 2 Combine chicken broth, cream cheese, Cheddar and Monterey Jack cheeses, and salsa verde in a blender. Blend until smooth.
3. 3 Peel cooled poblano peppers and remove seeds. Finely chop peppers in a food processor.
4. 4 Melt butter in a skillet over medium heat. Add onion, garlic, and cumin. Cook and stir until slightly browned, 3 to 5 minutes. Add poblanos and sauté for 2 to 3 minutes. Add chicken and sauté for 2 minutes more.
5. 5 Pour cheese mixture into a stockpot over low heat. Add chicken mixture and bring to a simmer. Cook until heated through, at least 10 minutes. Season with salt and pepper.

By BracksFour

Ingredients

• ✓ salsa verde
• avocado oil
• pork
• onion
• orange juice concentrate
• cumin
• chili powder
• garlic powder
• cayenne pepper
• salt
• black pepper
• sour cream
• corn tortilla
• monterey jack cheese

Instructions

1. 1 Heat 2 tablespoons oil in a nonstick skillet over medium heat. Add shredded pork, chopped onion, orange juice concentrate, cumin, chili powder, garlic powder, cayenne pepper, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until onion is tender, about 20 minutes.
2. 2 Remove lid, increase heat to medium, and continue to cook until the liquid is mostly evaporated, about 10 minutes. Transfer everything to a plate and allow to cool slightly. Wipe the skillet clean with paper towels.
3. 3 Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish with cooking spray.
4. 4 Combine salsa verde and sour cream in a mixing bowl, stirring well. Spread about 1 cup of salsa verde mixture over the bottom of the prepared baking dish, reserving the rest.
5. 5 Add remaining cooking oil to the cleaned skillet and heat over medium-high heat.
6. 6 Gently warm each tortilla in the oil, about 2 minutes per side, making the tortillas flexible. Add more oil, if needed.
7. 7 Place a tortilla on a work surface and add 3 tablespoons of pork mixture and 1 tablespoon shredded cheese. Roll the tortilla gently around the filling, and place seam side down in the prepared dish. Repeat with the remaining tortillas.
8. 8 When all tortillas are rolled up and in the dish, pour the reserved salsa-sour cream mixture over the filled tortillas.
9. 9 Bake uncovered in the preheated oven for 20 minutes.
10. 10 Remove from the oven; sprinkle on remaining cheese and allow to melt while the enchiladas cool, about 5 minutes.

By Bibi

Ingredients

• ✓ salsa verde
• chicken breast
• chicken broth
• yellow onion
• chili powder
• cumin
• cayenne pepper
• salt
• black pepper
• olive oil
• corn tortilla
• sour cream
• milk
• cotija cheese
• cilantro

Instructions

1. 1 Combine chicken breast, 1/2 of the salsa verde, chicken broth, onion, chili powder, cumin, cayenne, salt, and pepper in a slow cooker. Cook until chicken is cooked through on Low for 6 hours or High for 3 hours.
2. 2 Remove chicken from sauce and shred in a bowl with 2 forks. Return to the slow cooker and mix to combine with sauce.
3. 3 Place a large skillet over medium heat; add olive oil and heat until it starts to shimmer. Add tortilla triangles to the hot oil and cook, flipping every minute, until golden, about 8 to 10 minutes.
4. 4 Add shredded chicken, slow cooker sauce, and remaining salsa verde to tortillas. Mix and heat until everything is warmed through.
5. 5 Meanwhile, stir sour cream and enough milk together so it can be drizzled.
6. 6 Remove tortilla mixture from the heat. Sprinkle cotija cheese on top and garnish with cilantro; drizzle with thinned sour cream mixture.

By maxwell

Ingredients

• ✓ salsa verde
• olive oil
• onion
• poblano pepper
• garlic
• water
• chicken breast
• cumin
• chile-lime seasoning
• cannellini bean
• green chile
• cilantro
• corn
• sour cream

Instructions

1. 1 Heat 1 teaspoon oil in a Dutch oven over medium heat. Stir in 1/2 of the onion and 1/2 of the poblano pepper; cook and stir for 3 to 4 minutes. Add garlic and cook until fragrant, about 1 minute. Deglaze the pan with water.
2. 2 Add chicken, 1/4 jar of salsa verde, 1 teaspoon cumin, and 1 teaspoon chile-lime seasoning. Reduce heat to medium-low and simmer until chicken is no longer pink in the center and the juices run clear, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
3. 3 Remove chicken and shred. Add back to the pot with remaining onion, poblano pepper, salsa verde, cumin, and chile-lime seasoning. Add cannellini beans, green chiles, and cilantro. Simmer for 1 hour.
4. 4 Add frozen corn and sour cream; cook until heated through, about 5 minutes.

By Tammy Doerr

Ingredients

• ✓ salsa verde
• cream cheese
• half-and-half
• olive oil
• green bell pepper
• jalapeno pepper
• garlic
• rotisserie chicken
• shallot
• cayenne pepper
• salt
• black pepper
• chicken stock
• cumin
• oregano

Instructions

1. 1 Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Stir in half-and-half until combined; set aside.
2. 2 Heat oil in a large skillet over medium heat. Add bell peppers, jalapeños, and garlic; sauté until soft, 5 to 7 minutes. Stir in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
3. 3 Reduce heat; simmer for 1 to 2 hours.

By lynn9980

Ingredients

• ✓ salsa verde
• ✓ salsa verde
• mexican cheese blend
• corn tortilla
• sour cream
• chicken broth
• all-purpose flour
• butter
• jalapeno pepper
• cilantro
• olive
• cream cheese
• mexican cheese blend
• chicken
• garlic
• yellow onion
• olive oil

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat olive oil in a saute pan over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and heat until fragrant, about 2 minutes. Remove from heat and let cool.
3. 3 Combine chicken, onion mixture, cheese blend, cream cheese, salsa verde, olives, cilantro, and jalapenos in a large bowl for the filling. Mix well.
4. 4 Melt butter in a saucepan over medium heat. Stir in flour, then chicken broth. Cook until sauce starts to thicken, 6 to 8 minutes. Stir in sour cream and salsa verde; cook until heated through. Spread a spoonful of sauce over the bottoms of two 9x11-inch casserole dishes.
5. 5 Wrap a tortilla in a damp paper towel and microwave for about 30 seconds. Fill with the chicken mixture, roll up, and place seam-side down into a baking dish. Repeat with remaining tortillas until each dish holds 8 enchiladas.
6. 6 Spoon remaining sauce over the enchiladas. Sprinkle cheese on top.
7. 7 Bake in the preheated oven until heated through, about 20 minutes.

By VMB

Ingredients

• ✓ salsa verde
• butter
• chicken breast
• green bell pepper
• cauliflower rice
• chicken broth
• salt
• black pepper

Instructions

1. 1 Melt butter in a Dutch oven or large pot over medium-high heat. Add chicken and cook, stirring occasionally, until browned on all sides, 7 to 10 minutes.
2. 2 Add bell pepper and cook, stirring occasionally, until tender-crisp, about 3 minutes.
3. 3 Stir in salsa verde, cauliflower rice, and broth. Reduce heat to medium and cook, stirring occasionally, until cauliflower is tender and chicken is cooked through, about 7 minutes.

By Kristen Walker Maenke

Ingredients

• ✓ salsa verde
• sweet potato
• olive oil
• kosher salt
• black pepper
• egg
• milk
• pepper jack cheese
• flour tortilla
• black bean
• vegan chorizo
• hot sauce
• salsa

Instructions

1. 1 Gather all ingredients and preheat oven to 425 degrees F (220 degrees C).
2. 2 Spread sweet potatoes on a baking sheet and drizzle with 1 tablespoon olive oil. Season well with salt and pepper and toss to coat.
3. 3 Roast sweet potatoes until tender and browned, 15 to 20 minutes. Let cool to room temperature.
4. 4 Heat remaining olive oil in a large skillet over medium-low heat. Whisk eggs and milk together in a medium bowl and season with salt and pepper. Pour eggs into pan and cook, stirring frequently with a rubber spatula, until they begin to set, about 2 to 3 minutes. Sprinkle cheese over eggs and continue to cook, stirring frequently, until eggs are no longer runny, 3 minutes more. Remove from heat and let cool to room temperature.
5. 5 Wrap tortillas in a dish cloth and microwave for 30 seconds to 1 minute, until pliable. To assemble each burrito: Spread about ¼ cup sweet potatoes, ⅓ cup scrambled eggs, ¼ cup black beans and 2 tablespoons chorizo in a horizontal line across the middle of the tortilla, leaving about 2 inches on either side. Drizzle with 1 to 2 tablespoons salsa verde.
6. 6 Fold left and right sides over the filling, then tightly roll from the bottom of the tortilla to form a burrito. Tightly wrap in plastic wrap or aluminum foil. Repeat with remaining tortillas, and freeze for up to 1 month. Alternatively, refrigerate for up to three days.
7. 7 To serve: Remove burrito from plastic or foil and place on a plate in the microwave. Microwave on high for 4 to 5 minutes, until filling is hot and tortilla is tender. Serve immediately with your choice of hot sauce or salsa. If reheating from the refrigerator, microwave on high for 1 ½ to 2 minutes.

By Maren Ellingboe King

Ingredients

• ✓ salsa verde
• cream cheese
• monterey jack cheese
• bacon
• green onion
• jalapeno pepper

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place cream cheese and Monterey Jack cheese in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted, about 5 minutes. Transfer to a baking pan.
3. 3 Mix bacon, green salsa, green onions, and jalapeno peppers in with the cheese.
4. 4 Bake dip in the preheated oven until warm and bubbly, 10 to 12 minutes.

By Deb Vesco Roberts

Ingredients

• ✓ salsa verde
• soy sauce
• white sugar
• lime juice
• cilantro
• water
• sriracha hot sauce
• ginger root
• rice vinegar

Instructions

1. 1 Shake soy sauce, salsa verde, sugar, lime juice, cilantro, water, sriracha, ginger, and rice vinegar together in a container with a tight-fitting lid until sugar is dissolved. Refrigerate to allow flavors to blend, about 1 hour.

By Jose Napoleon Cuasay Artiaga I

Ingredients

• ✓ salsa verde
• watermelon
• serrano pepper
• serrano pepper
• taco seasoning mix
• salt

Instructions

1. 1 Place 3 cups watermelon and 1 whole serrano in a blender; blend on the liquefy setting until smooth.
2. 2 Combine remaining 3 cups watermelon, salsa verde, minced serrano, and taco seasoning in a large bowl until evenly mixed. Pour watermelon-serrano sauce over cubed watermelon mixture; toss to coat. Season with salt.

By FrackFamily5 CACT

Ingredients

• ✓ salsa verde
• chicken breast
• buffalo wing sauce
• orange bell pepper
• onion
• honey
• avocado
• greek yogurt
• olive oil
• flour tortilla
• manchego cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place chicken in a baking dish and coat with 1/4 cup wing sauce. Cover with bell pepper and onion. Drizzle honey over the chicken, bell pepper, and onion. Cover with foil.
3. 3 Bake in the preheated oven until chicken is tender, about 1 1/2 hours.
4. 4 Combine 1 1/2 avocados, Greek yogurt, and salsa verde in a blender. Pulse until sauce is mostly smooth but retains some texture.
5. 5 Transfer chicken to a cutting board. Drain drippings, reserving bell pepper and onion. Shred chicken using tongs or a fork. Mix in remaining 1/4 cup wing sauce.
6. 6 Lightly coat a 9x13-inch baking dish with olive oil. Place a small amount of shredded chicken on each tortilla. Add some of the bell pepper and onion. Roll up each tortilla and place seam-side down in the baking dish.
7. 7 Spoon some sauce over each enchilada; spread out so that each is lightly coated. Reserve some of the sauce for serving. Sprinkle most of the grated Manchego cheese over the top.
8. 8 Bake until cheese is thoroughly melted, about 10 minutes. Spoon a bit more sauce over each serving; add a bit more grated cheese. Add some of the remaining avocado slices to each plate.

By Home Chef Joel