Place roast in crock pot.
Pour green chili salsa over it.
Add cilantro.
Place lid on crock pot and cook on low 7-9 hours.
Shred meat and stir into sauce.
Use in burritos, or on nachos.
Serve with sour cream, cheese, guacamole.
f the cheese and the chili peppers.
In another mixing
Beat eggs until frothy, add milk and Bisquick, Mix chili and cheese with a fork. Spread into a buttered casserole dish. Pour Bisquick mixture over chili and cheese, Mix lightly. Bake at 350\u00b0F for 45 minutes.
Mix green chili salsa, tomatoes, salsa suprema and cheddar cheese for the sauce, heat in pan on stove top until the cheese is melted. Pour over casserole.
In a large sauce pan, saute onions, garlic in butter until softened.
Add chicken and saute until chicken is no longer pink, about 8-10 minutes.
Add green chile salsa- Stir until well combined.
Stir in half & half and soup.
Cook on med. heat for 20- 30 minutes.
Serve with sour cream, shredded cheese and tortillas.
dvance).
For the salsa, put the chopped green tomatoes in a
To make the green tomato salsa, combine tomatoes, onion, chili, cilantro, garlic, spices and
br>Add jalapeno pepper or Green Salsa and beat for another 30
s set aside in the recipe for this step) and stir
Brown beef and garlic in deep iron pot.
Add onion, celery and green pepper and stir well.
Combine tomato sauce with chili powder, salt, oregano and cumin.
Stir well and add beef with tomatoes, chili salsa and jalapenos.
Fold in chili beans.
Add the beer last, without stirring.
Cover and simmer 1 to 1 1/2 hours. Serve with hot cornbread and an icy brew!
In a small skillet, heat chili con carne.
Prepare lettuce, cheese, onions and tomatoes.
In medium serving bowl, layer ingredients as follows:
chips, lettuce, chili, cheese, onions and tomatoes.
Toss together.
Top with either green chili salsa or Thousand Island dressing.
Makes 2 servings.
Wrap chicken in foil and bake in oven at 350\u00b0 for 1 hour. Bone chicken and break into pieces.
Mix Soups, chili con carne, green chili salsa, milk, onion and olives.\tGrease casserole.
Put layers of tortillas, chicken, sauce and cheese, about 2 or 3 layers.
Bake at 350\u00b0, uncovered, for 1 hour.
Serves 10 to 12. May be made the day before.
In a greased 2-quart casserole, arrange bread cubes evenly. Sprinkle 1-cup cheese evenly over cubes.
Pour chili salsa to cover evenly; set aside.
In large bowl, mix together next 5 ingredients; pour over bread.
Top with remaining cheese.
Cover; refrigerate 6 hours or overnight.
Uncover, dust top with paprika.
Bake at 350\u00b0 for 30 minutes or until lightly browned and bubbly.
Yields 8 servings.
br>Mix together chicken, green chilies and green chili salsa.
In another fairly
Heat butter in frying pan.
Season chops with salt, garlic powder and cumin.
Brown chops.
Add green onions and saute.
Add green chili salsa.
Cover pan and simmer 1 hour or until tender. Stir in yogurt.
Taste and adjust seasonings if necessary.
Makes 2 servings.
For the green olive salsa, combine all ingredients in a
Bake chicken breasts on a cookie sheet until done; cool and skin.
Shred and chop.
Mix in bowl the chicken, cream of chicken soup, milk, onion and green chili salsa.
Grease a baking dish. In layers, add the tortilla strips, Cheddar cheese, chili salsa and chicken mixture.
Bake, uncovered, for 1 1/2 hours at 300\u00b0.
aute 1 minutes.
Add green chili salsa, garlic powder, flour, salt and
o make the mango and chili salsa, deseed and chop 4 of
Cut up chicken and mix with green chili salsa to taste (until saucy texture).
Heat tortilla in dry skillet and then dip in cream mixture (sour cream and whipping cream).
Spoon chicken filling into shell and fold.
Lay in 9 x 11-inch glass pan.
When finished, pour remaining cream mixture over enchiladas.
Top with shredded cheese and heat at 350\u00b0 for 20 minutes.
Cook meat, then cool and shred.
Set aside.
Melt shortening in large skillet; add onions and green chilies.
Cook until onions are tender.
Add green chili salsa, garlic powder, flour, salt and cumin.
Cook 1 minute over medium-low heat; stir in meat juices. Add shredded meat.
Cook 5 minutes until thick.
Put in tortilla shells and fry at 365\u00b0 until golden brown or serve burrito style. Optional:
Smother tortilla with meat sauce.
Dab sour cream on top and side with shredded lettuce.