Salsa verde is green, rather than red and uses tomatillo, garlic, onion, jalapeno, and cilantro. It’s delicious and tangy (often fire roasted) and it gives this chili its oomph! If you can’t find salsa verde locally, you can u003ca href=u0022https://dontwastethecrumbs.com/recipe-chicken-spinach-enchiladas-with-creamy-salsa-verde-sauce/u0022u003emake your ownu003c/au003e.u003cbr/u003eu003cbr/u003eAlternatively, you could also add additional spices with the diced green chilis – maybe some cumin with oregano and cilantro or a hefty dose of u003ca href=u0022https://dontwastethecrumbs.com/homemade-taco-seasoning-recipe/u0022u003ehomemade taco seasoningu003c/au003e which has chili powder.u003cbr/u003eu003cbr/u003eI didn’t try that method, so proceed at your own risk and let us know in the comments if you come up with something amazing.