38 mexican verde chicken green Recipes

tomatillo salsa, onion, chopped, garlic, minced, oil, shredded cooked chicken breasts, chopped green chiles, drained, kraft mexican style shredded four cheese with a touch of philadelphia, flour tortillas

garlic, serrano peppers, green tomatillos, husks removed, vegetable oil for frying, corn tortillas, water, chicken bouillon granules, store-bought rotisserie chicken , meat removed and shredded, head iceberg lettuce, shredded, cilantro leaves, mexican crema , crema fresca, grated cotija cheese

more) chicken broth, divided, tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided, green onions, coarsely chopped, fresh cilantro with tender stems, olive oil, garlic cloves, peeled, pork shoulder (boston butt), trimmed, cut into 1 1/2-inch cubes, onion, chopped (about 2 cups), cumin seeds, diced roasted peeled seeded mild green chiles (such as hatch or anaheim), dried oregano (preferably mexican ), yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped, fresh cilantro

corn tortillas (6 inches), canola oil, divided, onion, chopped, cubed cooked turkey, mexican diced tomatoes, undrained, chopped pickled jalapeno slices, taco seasoning, ground cumin, dried oregano, dried basil, green enchilada sauce, condensed cream of chicken soup, undiluted, shredded monterey jack cheese, sour cream and additional pickled jalapeno slices, optional

sliced carne asada (beef steak), boneless chicken breast, shelled shrimp, chorizo (mexican sausage), nopales (cactus leaves) or zucchini and yellow squash, jalapeno peppers, cilantro, green onions, tomato, salt, pepper, lime, quartered, avocado, queso fresco (mexican cheese), herdez salsa verde, tortillas, stone molcajete (mortar and pestle)

ground chuck, chopped onion, creamy chicken verde soup, cream of chicken soup, chopped green chilies, shredded mexican blend cheese or 2 cups colby-monterey jack cheese, sour cream, flour tortillas, garlic powder, milk

pork tenderloin, pork loin, lard, diced onions, green bell peppers, poblano peppers, green jalapenos, red serranos, minced garlic cloves, water, chicken stock, green chili powder, fresh cilantro, green enchilada sauce, mexican green sauce, lemon juice

whole chickens, thawed and rinsed, black beans, drained, sliced black olives, drained, green chilies, drained (chopped or sliced ), green enchilada sauce, grated monterey jack cheese, flour tortillas

ground chicken breast, vegetable oil, cumin, chili powder, salt, pepper, butter, yellow onions, crushed garlic, roasted chili pepper, pickled chile, diced, flour, chicken stock, salsa verde, garlic and red chile paste, tabasco sauce, heavy cream, white beans, tomato , 2 chopped green onions, 4 oz mexican cheese blend, to garnish

pork roast, chopped, onion, chopped, garlic, chopped, chopped green chiles, green enchilada sauce, chicken broth, add water to cover the mixture by a few inches, salsa (i use a spicy green chile 1), chopped or diced tomatoes, mexican hominy (white ), cumin, oregano, coriander, cinnamon, spice, salt and pepper, a few handfuls of chopped cilantro, a sprinkling of tapioca (for thickening), a sprinkling of yellow cornmeal (for thickening)

lean ground beef, onion, chopped, garlic cloves, minced, green enchilada sauce, cream of chicken soup, cream of mushroom soup, diced green chilies, green onion, chopped, longhorn cheddar cheese (can use more , i do!), plain doritos

poblano chile , seeds removed, green bell pepper , seeds and ribs removed, fresh cilantro leaves, loosely packed, epazote leaves , loosely packed, optional (can sub fresh savory or mexican oregano), garlic cloves, peeled and crushed, low sodium chicken broth, unsalted butter, chopped spanish onion, salt, grain rice, grated oaxaca cheese or 1 1/2 cups mozzarella cheese, divided, grated manchego cheese, divided, heavy cream

pork tenderloin, tomatillos, diced green chilies, almonds, onion, diced, garlic clove (diced or crushed ), chicken broth, cumin, chili powder, jalapeno (fresh or canned ), oil (olive, canola or if you prefer, bacon drippings.), flour tortillas (we use the huge ones), cheese, sour cream, whole black beans, refried guacamole, mexican rice

pumpkin seeds, about 2 cups (raw , unhulled), chicken broth or 2 cups beef broth, tomatillos, husks removed, rinsed, and coarsely chopped, leaves sorrel, rinsed, stems removed, and coarsely chopped (lengua de vaca), leaves hoja santa, stems and veins removed, coarsely chopped, epazote (5 coarsely chopped, 3 left whole ), jalapenos (to taste) or 6 serrano chilies, coarsely chopped (to taste), pork fat (approximately 1/4 cup) or vegetable oil, for frying (approximately 1/4 cup)

pork butt or shoulder or loin, cut into 2-inch cubes, salt (or to taste), freshly ground black pepper, flour, canola oil, onions, chopped (texas sweet onions ok), green bell peppers roughly chopped, hatch chilies (roasted and skinned) or equivalent of canned (must be hatch), jalapenos, seeded and chopped, garlic cloves chopped, tomatillos, just peel off the husk and then quarter and put in blender process so still chunky, dried oregano, ground cumin, coriander , ground stuff okay, bay leaves, cilantro, chopped, chicken stock, avocados, mexican crema (or sour cream if you must)

cooked chicken, diced or shredded, cooked) cannellini beans, undrained, cooked) black beans, undrained, salsa verde, diced jalapenos or mild green chilies, onion, diced, garlic, minced, diced chili ready or roasted tomatoes, undrained(or, 1 large tomato, diced), chili powder, cayenne, ground cumin, dried oregano (or sub extra fresh... i used dried mexican), kosher or sea salt and fresh ground pepper, if using low liquid products , thin chili with a lil chicken stock, if needed), sour cream or creama, chopped green onions, shredded pepperjack ,monterey jack or queso blanco, fried tortilla strips