A tasty and simple layered dinner is this gluten-free Avocado Chicken Enchilada Casserole. It tastes great because of the creamy avocado, soft chicken, salsa verde, and gooey cheese. Just right for a weeknight meal or a casual get-together with friends.

Ingredients: 2 cups cooked shredded chicken. 2 ripe avocados, mashed. 1 cup salsa verde. 1/2 cup sour cream. 1 teaspoon garlic powder. 1 teaspoon cumin. Salt and pepper to taste. 12 corn tortillas. 2 cups shredded cheese use gluten-free if needed. Chopped cilantro and sliced green onions for garnish.

Instructions: Set the oven to 350F 175C and heat it up. Shred the chicken and mix it with the mashed avocados, salsa verde, sour cream, garlic powder, cumin, salt, and pepper in a bowl. Add a little of the chicken mix to the bottom of a 9x13-inch baking dish. Cover the chicken mixture with corn tortillas. If necessary, tear them to fit. Put more of the chicken mixture on top of the tortillas, and then sprinkle more shredded cheese on top of that. Add more layers until all the ingredients are used up. Top with a layer of cheese to finish. Place the dish in the oven and cover it with foil. Bake for 25 to 30 minutes, or until the casserole is hot and the cheese is melted and bubbling. Take it out of the oven and let it cool down for a few minutes before you serve it. Before serving, top with green onions and cilantro that have been chopped.

Prep Time: 15 minutes

Cook Time: 30 minutes

Salsa Verde Burgers are very tasty because the beef is mixed with spicy salsa verde, cilantro, and cumin. The melted Monterey Jack cheese makes it taste creamy, and the fresh tomato and lettuce make it taste cool.

Ingredients: 1 lb ground beef. 1/2 cup salsa verde. 1/4 cup breadcrumbs. 1/4 cup chopped cilantro. 1/4 cup diced red onion. 1 tsp cumin. Salt and pepper to taste. 4 hamburger buns. 4 slices of Monterey Jack cheese. Lettuce and tomato slices for topping.

Instructions: Ground beef, salsa verde, breadcrumbs, cilantro, diced red onion, cumin, salt, and pepper should all be mixed together in a bowl. Combine well. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Cover each patty with a slice of Monterey Jack cheese and cook for one more minute. This will melt the cheese. You can grill or toast the hamburger buns until they are lightly browned. Put lettuce and tomato slices on the bottom bun of your Salsa Verde Burgers, then add the cheesy burger patty, and finally put the top bun on top of it all. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Salmon Carpaccio with Salsa Verde is a light and flavorful sushi dish that combines the delicate taste of thinly sliced salmon with the zesty freshness of salsa verde. It's perfect as an appetizer or a light meal.

Ingredients: 150g fresh salmon fillet, thinly sliced. 1 tablespoon capers, chopped. 1 tablespoon shallots, finely chopped. 1 tablespoon parsley, finely chopped. 1 tablespoon cilantro, finely chopped. 1 tablespoon olive oil. 1 tablespoon lemon juice. Salt and pepper to taste.

Instructions: Put the salmon that has been thinly sliced on a plate to serve. To make the salsa verde, put the chopped capers, shallots, parsley, cilantro, olive oil, and lemon juice in a small bowl. Spread the green salsa over the salmon slices. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Salsa Verde Burgers are very tasty because the beef is mixed with spicy salsa verde, cilantro, and cumin. The melted Monterey Jack cheese makes it taste creamy, and the fresh tomato and lettuce make it taste cool.

Ingredients: 1 lb ground beef. 1/2 cup salsa verde. 1/4 cup breadcrumbs. 1/4 cup chopped cilantro. 1/4 cup diced red onion. 1 tsp cumin. Salt and pepper to taste. 4 hamburger buns. 4 slices of Monterey Jack cheese. Lettuce and tomato slices for topping.

Instructions: Ground beef, salsa verde, breadcrumbs, cilantro, diced red onion, cumin, salt, and pepper should all be mixed together in a bowl. Combine well. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Cover each patty with a slice of Monterey Jack cheese and cook for one more minute. This will melt the cheese. You can grill or toast the hamburger buns until they are lightly browned. Put lettuce and tomato slices on the bottom bun of your Salsa Verde Burgers, then add the cheesy burger patty, and finally put the top bun on top of it all. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Vibrant Roasted Beet & Carrot Salad with Beet Green Salsa Verde.

Salsa Verde Burgers are very tasty because the beef is mixed with spicy salsa verde, cilantro, and cumin. The melted Monterey Jack cheese makes it taste creamy, and the fresh tomato and lettuce make it taste cool.

Ingredients: 1 lb ground beef. 1/2 cup salsa verde. 1/4 cup breadcrumbs. 1/4 cup chopped cilantro. 1/4 cup diced red onion. 1 tsp cumin. Salt and pepper to taste. 4 hamburger buns. 4 slices of Monterey Jack cheese. Lettuce and tomato slices for topping.

Instructions: Ground beef, salsa verde, breadcrumbs, cilantro, diced red onion, cumin, salt, and pepper should all be mixed together in a bowl. Combine well. Split the mixture in half and shape each half into a burger patty. Warm up your grill or pan on the stove by setting it on medium-high heat. The burger patties should be cooked for four to five minutes on each side, or until they're done the way you like them. Cover each patty with a slice of Monterey Jack cheese and cook for one more minute. This will melt the cheese. You can grill or toast the hamburger buns until they are lightly browned. Put lettuce and tomato slices on the bottom bun of your Salsa Verde Burgers, then add the cheesy burger patty, and finally put the top bun on top of it all. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

This Verde Chicken Tortilla Soup is a delicious twist on the classic. Packed with flavor from salsa verde and green chilies, it's comforting and satisfying. Perfect for a cozy night in or to impress guests!

Ingredients: 1 lb boneless, skinless chicken breasts, cooked and shredded. 1 tablespoon olive oil. 1 onion, chopped. 2 cloves garlic, minced. 1 can 4 oz diced green chilies. 1 can 15 oz white beans, drained and rinsed. 4 cups chicken broth. 1 cup salsa verde. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup frozen corn. 1/4 cup chopped cilantro. Juice of 1 lime. Tortilla strips, avocado slices, sour cream, for serving.

Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, cook until softened. Add diced green chilies, white beans, chicken broth, salsa verde, ground cumin, chili powder, salt, and pepper. Bring to a simmer. Stir in shredded chicken, frozen corn, chopped cilantro, and lime juice. Simmer for another 10 minutes. Serve hot topped with tortilla strips, avocado slices, and a dollop of sour cream.

Prep Time: 15 minutes

Cook Time: 25 minutes