• 1 tsp.+ butter
  • 1 cup onion, chopped
  • 2 cups chicken, cooked and chopped (a good use for leftovers)
  • 1 tsp. Chive Jive
  • ½–1 tsp. Voo-Doo Powder
  • ½–1 tsp. Fat Elvis
  • 4.25 oz. canned green chilies
  • ½ cup salsa
  • ½ cup cheddar or monterey jack cheese
  • salad greens
  • sour cream
  • avocado, optional
  • green onions, optional
  • fresh cilantro, optional


In a skillet over medium heat, add butter and sautee onion until soft. Add chicken, green chilies and their juice, spices, and salsa. Cover and cook for 15 minutes. When warm and well-combined, remove lid and sprinkle with cheese. Cover again and cook until cheese melts. Serve over greens with remaining salsa, sour cream, and toppings of your choice.