8 verde two Recipes

cleaned salad-ready spinach, salt, fresh ground pepper, nutmeg (two pinches), ricotta cheese, all-purpose flour, eggs, chilled butter (butter must be hard so it does not clarify during cooking)

pork roast; boiled with celery and onions until tender or crock pot it. (i use a pressure cooker for this part and shred the meet afterwards), onion, stalks celery, sauce, onion, green enchilada sauce (i use mild ), bell pepper (optional), sliced olives, salt, garlic powder, pepper, corn tortillas, egg, curd cottage cheese (low fat or non fat won tsp hurt this recipe at all), monterey jack cheese (or enough to make two layers), shredded cheddar cheese

cooked rice, sour cream, green chilies (or both) or 2 tbsp green onions (or both), sharp cheddar cheese or 1/2 cup monterey jack cheese

bone-in chicken breasts (about 5), mild salsa verde (two jars), cilantro, sour cream, frozen corn, thawed, muenster cheese or 1 lb monterey jack cheese, grated, flour tortillas

boneless skinless chicken breasts (6 oz each), corn tortillas (6 inches), chopped, pepper jack cheese, salsa verde, divided, cornmeal, garlic salt, canola oil, water, orange marmalade, chili powder, southwestern black beans, warmed, sour cream, minced fresh cilantro