Mexican THM Menu Session 5 Prep List

Produce

4 Cups Onions + 2 Large Onions + 2 Medium Onions + 2 Onions

• 2 medium-large onion
• 2 large onion, diced
• 1 onion (chopped)
• 4 cups diced onion
• 1 sweet yellow onion, chopped

4 Tablespoons Fresh Cliantro + 2 Fresh Cliantro

• 2 chopped fresh cilantro
• 4 tablespoons chopped fresh cilantro

5 Ounces green chiles

• 4 cans (15 oz.) mild or medium green chile enchilada sauce
• 1 4 oz. can diced green chiles (or use the whole can if you want a little more kick)

6 Ounces green chilies

• 2 Whole Green Chilies, 27-Ounce Can/fresh
• 4 10 oz. can whole green chilies (or 2 roasted fresh green chiles)

8 Green Onions

• 4 whole green onions, sliced
• 4 green onions, sliced

2 head of raw cauliflower (2 cups), riced, grated or ground in food processor

4 tbsp optional jalapeno peppers, chopped and seeds removed or from a can * for spicy lovers only, optional.

16 Cups Tomatoes + 4 Small Tomatoes + 4 Tomatoes

• 4 small tomato, chopped * optional.
• 2 tomato, diced
• 16 cups chopped fresh tomatoes
• 2 roma tomato sliced & chopped

8 avocado

• 2 avocado, sliced * optional.
• 6 avocados

4 (10 ounce) packages frozen chopped spinach, thawed and drained

2 jalapeno

2 handful cilantro chopped

1/2 cup of red onion chopped

1 lime squeezed

Meat & Poultry

12 Cups chicken

• 4 cups shredded rotisserie chicken
• 8 cups diced chicken, raw or leftover cooked

8 Pieces Chicken Breasts + 14 Cups Chicken Breasts + 6 Large Chicken Breasts

• 8 boneless, skinless chicken breasts, trimmed and cut in half lengthwise into two pieces
• 6 large (1.5 lbs.) chicken breasts
• 6 chicken breasts, diced, about 2 cups
• 8 chicken breast, cooked & shredded (save some broth back about a cup)

7 lbs Ground Beef

• 2 lb. ground beef (or ground turkey or chicken)
• 5 lb ground beef, browned and slightly drained of some, but not all grease (adds flavor to keep some in).

Print your list HERE
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