SWEET PORK

Cafe Rio by way of Ilene Knipe

Total cook time = 6 hours in crock pot)
2 pounds pork ( I use the boneless spareribs but you can use a pork roast)
3 cans Coke (NOT diet)
1/3 c. brown sugar
dash garlic salt
1/4 c. water
1 can sliced green chilies
1 small can RED enchilada sauce (I used Old El Paso brand, medium spiciness)
1 c. brown sugar

Step 1: Put the pork in a heavy duty Ziploc bag to marinade. Add 1 ½ cans of coke and 1/3 c. of brown sugar. Marinade for a few hours or overnight.
Step 2: Drain off most of the marinade. Put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get dry). Step 3: Remove pork from crock pot and drain any remaining liquid. Shred porkStep 4: In a large bowl, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (1 cup). You can add a little more if you want your pork sweeter. If mixture looks too thick, add more Coke little by little. Put shredded pork and sauce in crock pot and cook on low for 2 more hours.

SERVING SUGGESTIONS: Costco uncooked flour tortilla shells warmed and browned, Pico, Shredded Romaine lettuce, Feta Cheese, Tortilla strips, Garnish with Cilantro and Lime wedges

Mom’s New Chicken Enchiladas with Tomatoes

from Mary Warner

10-12 Flour Tortillas

3-4 chicken breasts—cooked and chopped

½ pound shredded cheese

1 can chopped green chilis

1 small onion chopped

1-3 diced tomatoes

1-2 cans cream of chicken soup

1 c. sour cream

1 c. chicken broth

Combine Chicken, cheese, chilis, onions and tomatoes. Roll in tortillas. Combine sauce ingredients and pour over the top. Bake at 350˚ for 30 min.

Mexican Casserole

from Kari Coon

4-6 chicken breasts, boiled

1 can cream of mushroom soup

6+ fresh mushrooms

1 can cream of chicken soup

1 can of chili without beans

1—6 oz can of chili salsa

1 /2 c milk

1 onion diced

12 corn tortillas

1 pound shredded Monterey jack cheese

In a large bowl, mix the soups, chili, salsa, onion, milk. Tear the tortillas into small pieces. Layer half the chicken on the bottom of a greased 9x13 pan & then spread ½ the tortilla pieces, ½ the soup mix & ½ the cheese. Repeat for the 2^nd layer. Bake at 350˚ covered with foil for the first 30-40 min, then uncover for 15 min. Let stand 5-10 min before serving.

Easy Chicken-Mushroom Quesadillas

from the food network

1 tablespoon canola oil
1 large onion, chopped (about 2 cups)
8 ounces white button mushrooms, (about 3 cups)
3 cloves garlic, minced
2 c cooked chopped skinless, boneless chicken breast (1 breast half)
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon dried oregano
2 cups baby spinach leaves, sliced into ribbons
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 (10-inch) whole-grain flour tortillas
1 cup shredded Mexican cheese mix or Cheddar
1/2 cup salsa
1/4 cup reduced-fat sour cream

Heat the oil in a large skillet over a medium heat. Add the onions and mushrooms and cook until the mushroom water is evaporated and they begin to brown, 5 to 7 minutes. Add the garlic and cook for 1 minute more. Add chicken, cumin, chili powder and oregano and stir until all spices are incorporated. Add spinach, salt and pepper and cook until spinach is wilted, about 2 minutes.

Lay 1 tortilla on a flat work surface and sprinkle one half of tortilla with 1/8 cup shredded cheese. Spoon 1/4 chicken and vegetable mixture on top of cheese, then top with an additional 1/8 cup cheese. Fold tortilla. Heat a large nonstick skillet with cooking spray over medium heat. Carefully place 1 quesadilla in pan and cook 3 minutes. Using a large spatula, gently flip quesadilla and cook an additional 3 minutes until lightly browned and cheese is melted. Repeat with second quesadilla. Slice each quesadilla into half. Place 2 halves on a plate with 1 tablespoon sour cream and 2 tablespoons salsa.

Nutrition Information found at:
http://www.foodnetwork.com/recipes/ellie-krieger/easy-chicken-mushroom-quesadillas-recipe/index.html

Chicken Enchilada Casserole

by Linda Holman

1 large package regular tortilla chips (or Doritos)

2 c chopped chicken breasts

1 can stewed tomatoes with green chilies

1 can diced chili peppers

1 can cream of chicken soup

1 can cream of mushroom soup

1 pound cheddar cheese, grated

Layer chips, sauce (combined soups, tomatoes and chilies), chicken and cheese. Top with cheese. Bake 375˚ for 30 minutes.

Chicken Chimie’s

from Stephanie Bacon

2 ½ c cooked chicken

2/3 c salsa

1/3 c green onions sliced

1 ½ tsp cumin

1 ½ tsp oregano

½ tsp salt

¾ c grated cheese

1 can refried beans

8 Flour tortillas

margarine

shredded cheese

tomatoes

lettuce

guacamole

salsa

Combine first 8 ingredients (chicken through beans) and simmer until cheese is melted. Brush 1 side of tortilla with margarine. Add 1/3 c of mixture into unbuttered side of tortilla. Fold 2 sides over the filling. Fold top and bottom. Place seam side down on baking sheet. Bake at 475˚ x 13 minutes or until crisp and golden brown. Can top with cheese.

Mexican Delight

from Denise Gwilliam

1 pound extra lean ground beef cooked

Taco seasoning

1—8oz can tomato sauce

2 c cooked Rice

Water if needed for moisture

1 pkg Frito Lay corn chips

1 head shredded lettuce

1 pound grated cheese

2 tomatoes diced

Green onion

Salsa

Ranch dressing or Sour Cream

Olives

Put Fritos in a large bowl first. Then add meat mixture, cheese and then lettuce. Add remaining ingredients.

Beef Enchiladas

from Melissa Garber

1 can enchilada sauce

1 pkg flour tortillas

1 pound browned hamburger

1 onion

1 can refried beans

1 pkg taco seasoning

Cheese

Brown hamburger and diced onion. Add refried beans. Open taco seasoning and fill pkg with water then add to meat. Fill tortillas. Top with enchilada sauce and cheese. Cook at 350˚ until hot.