3 Chicken breasts, boneless skinless

1 tsp Garlic powder

1 4 ounce can Green chiles

1 Onion

1 tsp Onion powder

1/2 Red onion

15 oz Refried beans

1/2 tsp Cayenne, powder

1 pack Taco seasoning

2 tbsp Vegetable oil

8 Mexican flour tortillas, large

16 oz Cheese

1 1/2 cups Enchilada sauce, red

14 1/2 juice oz 1 can whole tomatoes plus, whole

1 tbsp Cilantro, fresh

1 tsp Garlic

1 tbsp Jalapenos, canned

1/4 cup Yellow onion

1 tbsp Lime juice, fresh

1/2 tsp Sea salt

1/4 tsp Sugar

1/2 tsp Cumin

1 can Rotel original diced tomtaoes & green chilies, (14.5-oz)

2 Chicken breasts, cooked and shredded

2 cans Cream of chicken

2 cans Green chili's

12 Taco flour tortillas, soft

4 cups Colby jack cheese, grated

4 oz Cream cheese

1 pint Sour cream

1/4 cup Cilantro, fresh leaves

12 oz Cranberries

2 tbsp Ginger, fresh

1/4 cup Green onions

2 Jalapenos

2 tbsp Lemon juice

1/2 cup Sugar

2 cups Chicken, cooked

1 (10 oz) can Rotel tomatoes and green chilies

8 (8-inch) flour tortillas

1 (8 oz) package Cream cheese

2 cups Monterey jack cheese

2 cups Whipping cream

3 cups Chicken, cooked

2 cans (4-ounces each) green chiles

1/2 cup Cilantro, fresh

1 Handful Cilantro, fresh

1/2 cup Onion

1 can White or black beans

1/3 cup Chicken broth, low-sodium

1 tbsp Lime juice, fresh

2 tbsp Flour

1/4 tsp Pepper

1/4 tsp Salt

2 tbsp Butter

1 package Cream cheese, light or regular

1/4 cup Milk

8 oz Monterey jack cheese

1/2 cup Sour cream, light or regular

8 Taco size, medium soft

1 cup Green chile enchilada sauce