This Green Chile Potato Salad is a fresh twist on a classic mayo-based picnic salad. Baby potatoes are tossed with a green chile sauce that lends herbaceous, tangy flavor to every bite.

This Green Chile Potato Salad is a fresh twist on a classic mayo-based picnic salad. Baby potatoes are tossed with a green chile sauce that lends herbaceous, tangy flavor to every bite.

This recipe for a popular Middle Eastern street food, Beef Samosas, is made easier with a hack by Smith's Chef Jeff Jackson.

Pour green enchilada sauce over the top, then sprinkle queso fresco. Bake at 375F for 20 minutes. 3) Make Avocado Crema: Blend avocado, sour cream, lime juice, and cilantro until smooth.

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Stir in the chicken, green chiles, paprika, and a pinch each of salt and pepper. Reserve ½ cup of the enchilada sauce, then pour the remaining sauce into the skillet, stirring to combine.

Dice up the extra vegetables in your crisper, use green enchilada sauce instead of red, or swap the protein to suit your preferences.

1/2 cup ranch dressing 28 ounces green enchilada sauce 1 small onion small diced, or 4 green onions small diced 1 jalapeno small diced (optional) 4 cups diced leftover rotisserie chicken 3 cups ...