Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.

Los tres mares

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Grilled natural chicken breast, potato and cheese enchiladas with tomatillo sauce, serrano salsa, broccoli, green rice, pumpkinseed salsa and sour cream.

Grill the chicken breast until fully cooked, then shred it into pieces.

Prepare the Chicken

Boil the potatoes until tender, then mash them and season with salt and pepper.

Cook the Potatoes

In a skillet, heat olive oil over medium heat. Sauté the chopped onion and minced garlic until translucent. Add the shredded chicken, mashed potatoes, and half of the cheese. Mix well and season with salt and pepper.

Make the Filling

Preheat the oven to 350°F (175°C). Take a tortilla, fill it with the chicken and potato mixture, roll it up and place it seam-side down in a baking dish. Repeat with remaining tortillas.

Prepare the Enchiladas

Pour tomatillo sauce over the enchiladas and sprinkle the remaining cheese on top. Bake in the preheated oven for 20-25 minutes until the cheese is melted and bubbly.

Add Sauces and Cheese

Serve the enchiladas hot, topped with serrano salsa, steamed broccoli, green rice, pumpkinseed salsa, and a dollop of sour cream.

Serve

Chicken breast

Potatoes

Cheese (shredded)

Tomatillo sauce

Serrano salsa

Broccoli (steamed and chopped)

Green rice

Pumpkinseed salsa

Sour cream

Tortillas (corn or flour)

Olive oil

Garlic (minced)

Onion (chopped)

Salt

Pepper

Chicken Enchiladas Verdes

Sandia Mangonada Swirl

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Butternut Squash Fritter and Hummus

Goat cheese and Monterey Jack in a whole wheat tortilla. Served with tomato fennel sauce, basil zucchini, butternut squash fritter, sun-dried tomato salsa and herb aioli.

Goat Cheese & Corn Quesadilla Stack

Braised grass fed beef in a picadillo sauce with grilled onions and peppers, carrot-hominy salsa, mashed sweet potatoes, black beans, lime-avocado dressing and cotija cheese.

Tri-Tip Beef Picadillo

Panko and organic corn meal crusted Pacific mahi, grilled shrimp, ancho teriyaki sauce, mango, cilantro rice, broccoli, firecracker chile sauce and herb aioli.

Wild Mahi and Shrimp Teriyaki

Yukon potatoes, chickpeas, turmeric and Monterey Jack rolled in corn tortillas. Served with roasted corn brown rice, black beans, achiote sauce, lemon masala dressing, red cabbage slaw, grape-jicama salsa and lime-avocado dressing.

Potato & Chickpea Taquitos

Make Chicken Enchiladas Verdes Recipe in just 1h . Grilled natural chicken breast, potato and cheese enchiladas with tomatillo sauce, serrano salsa, broccoli, green rice, pumpkinseed salsa and sour cream.

Chicken Enchiladas Verdes Recipe

Ingredients

Enchiladas and Accompaniments

Method

Cooking Instructions