I had these for breakfast frequently when staying in Tlaqupaque, Mexico outside Guadalajara. Here's my version that recreates this local specialty. I haven't seen them anywhere else. Perfect for Cinco de Mayo.
Enchiladas verdes roll tender shredded chicken into corn tortillas, smothered in homemade roasted tomatillo salsa verde and topped with sour cream. Authentic Mexican dinner from scratch.
Light Southwestern vegetable stew with zucchini, mushrooms, kalamata olives, salsa, and salsa verde simmered in vegetable broth. Vegan, quick, and full of bold flavor.
Chilaquiles verdes with fried corn tortilla strips simmered in tangy salsa verde, topped with shredded chicken, sour cream, queso fresco, and raw onion. Classic Mexican breakfast.
Broiled turkey tenderloins rubbed with olive oil and lemon pepper, served with bearnaise sauce or salsa verde. A lean, high-protein main dish ready in under an hour.