Favorite Green Salsas

Creamy Avocado Salsa

Found these over at Marci's On My Menu.  SO delish!
  
 Ingredients:

4-5 tomatillos
2 jalapenos, seeded for a milder taste
1 large or 2 small avocados
Cilantro leaves separated from sprigs (I used probably 1 cup of loosely packed leaves)
1/2 c milk
salt to taste (I also added a couple dashes of garlic salt and onion salt)

Directions:

Cook tomatillos and jalapenos by boiling until soft.
Add avocado, cilantro, and milk.
Salt to desired taste.
Blend until smooth, adding more milk if you want to thin out consistency.

Melissa's Tomatillo Salsa

Ingredients:

*Herdez Green Sauce (They sell this at Walmart here. If they don't have this brand in your area, you can probably substitute another green sauce....look for something with tomatillos and serrano peppers)
*1 or 2 avocadoes (peeled and pitted)
*1 bunch cilantro, washed very well
*8 oz sour cream
*1/3 white onion
*garlic powder and salt to taste

For spicier version: add one serrano pepper
For a more liquidy version: add another jar Herdez Green Sauce
For a creamier sauce: 16 oz sour cream

Directions:
 Dump everything in the blender and mix well. I also add a dash of lime. It is SO good!

Spinach Enchiladas

Tecia...here is the recipe you requested. Hope you like it as much as we do!! :)

Ingredients:

1 tablespoon butter

1/2 cup sour cream

1 cup ricotta cheese

2 cloves garlic, minced

1/2 cup sliced green onions

1-2 (19 ounce) cans green enchilada sauce (you can substitute a little green salsa for some of the sauce if you like it a bit more spicy...we do. :)

10 (6 inch) corn tortillas

1 (10 ounce) package frozen chopped spinach , thawed, drained and squeezed dry (I like fresh spinach more...but either way tastes great)

2 cups shredded Monterey Jack cheese

• 2 cups shredded Monterey Jack cheese

Added To Shopping List!

Instructions:

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Melt butter in a saucepan over medium heat. Add garlic and onion; cook for a few minutes until fragrant, but not brown. Stir in spinach, and cook for about 5 more minutes. Remove from the heat, and mix in ricotta cheese, sour cream, and 1 cup of Monterey Jack cheese.

3. In a skillet over medium heat, warm tortillas one at a time until flexible, about 15 seconds. Spoon about 1/4 cup of the spinach mixture onto the center of each tortilla. Roll up, and place seam side down in a 9x13 inch baking dish. Pour enchilada sauce over the top, and sprinkle with the remaining cup of Monterey Jack.

4. Bake for 15 to 20 minutes in the preheated oven, until sauce is bubbling and cheese is lightly browned at the edges.

Serve with rice and beans (optional).

Sweet Lime Chile Enchiladas

Riley made this for me for Mother's Day and I LOVED it!! Recipe originally found here.

4 chicken breast, cooked & shredded
1 12-15 oz. bottle salsa verde
1/3 cup honey
1/4 cup lime juice
1 TBSP chili powder
1 tsp garlic powder
1/4 tsp salt
1 cup heavy whipping cream
8-10 flour tortillas
5 cups shredded monterey jack cheese

Directions:
1. In a large bowl, whick together honey, lime juice, chili powder, garlic powder & salt. add shredded chicken to the lime mixture. let sit 10 minutes.

in a 9x13 pan pour 3/4 of the bottle of salsa verde, just to cover the bottle of the pan. reserve the rest.

2. Take each flour tortilla & fill with a chicken & cheese. a couple of tablespoons of each. Roll up & place, seam side down in the salsa verde. Repeat process until all tortillas are filled.

3. After you remove all of the chicken, there will be remaining lime sauce in the bowl. To that sauce, add heavy cream & the remaining salsa verde. Pour this mixture over the filled enchilada & cover with all the remaining cheese.

4. Bake at 350 degrees for 30-40 minutes or until cheese is brown & bubbly.

Serve with this Sweet Pepper Rice.

Sweet Pepper Rice

3 TBSP butter

1 sweet onion, finely chopped

1/2 red pepper, finely chopped

1/4 cup cilantro, chopped

1/2 tsp. salt

1/4 tsp. garlic powder

1/4 cup sugar

1 1/3 cup long grain white rice

3 cups chicken stock

Directions:

1. In a large saute pan, melt butter & add onion & pepper. Cook until soft & onion is translucent. Add cilantro & salt & garlic powder, cook another minute. Add rice & brown. watch closely as not to burn.

2. Dissolve sugar into chicken stock. When completely dissolve, add to rice. Bring to a simmer, turn to low & cover. cook covered for 30 minutes. Fluff with fork.

Serve with these Sweet Lime Chile Enchiladas.

Cafe Rio {like} Salad

To make salads:

Cook flour tortillas on a griddle with a little vegetable oil until brown.

Put in bowl with meat (pork or chicken), rice, beans (black or pinto), lettuce, fresh diced tomato and top with a sprig of fresh cilantro and some parmesan cheese and avacado (optional).

Top with dressing. Enjoy!

*click on bold for recipes of each.

Chicken Tortilla Soup

Made this yummy tex-mex dish the other night...I absolutely LOVE this...it is especially perfect for chilly winter days!!

3 cloves garlic, minced

3 Tbs margarine or oil of choice

3 14 oz. chicken broth or bullion

1 can cream of chicken

1 can cream corn

2 t. cumin

3 Tbs cilantro

1 chopped onion

2 Tbs flour

4 cups half & half or milk

1 cup salsa

6 chicken breasts, cooked

1 pkg. taco seasoning

Tortilla chips

(Cheese, Avocado, Tomato, etc)

In a large pot, saute the garlic and onions in the margarine or oil for 5 minutes. Add flour and stir well one minute. Add broth and milk. Return to boil and then cool. Add cream of chicken, corn, salsa, chicken, cumin, seasoning, cilantro. Stir and heat for 15 minutes.

Serve by putting chips, cheese, avocado, tomatoes, etc in a bowl and serve soup over the top...(or put them all on top of the soup).

YUM!!!