Chicken Enchiladas

Credit: Jenn Eastman

Ingredients: 

1 T margarine
⅓ c finely chopped green onion
1 clove garlic, minced
½ c sliced olives
1 (4 oz) can diced green chilies 
½ c sour cream
1 (10 oz) cream of chicken soup
3-4 chicken breasts, cooked and shredded (you can use canned chicken, too)
1 1/2 cups grated cheddar cheese (divided into 3/4 cup + 3/4 cup)
1/4 cup milk
1 package burrito sized flour tortillas (or 8-10 freshly cooked flour tortillas)

Directions:

Sauté margarine, green onion, and garlic in small pan. In a small bowl, stir together olives, green chilies, sour cream, and cream of chicken soup. Add sauteed mixture to sour cream mixture and set aside 3/4 cup sauce. Add chicken and 3/4 cup cheese to the remaining sauce. Fill tortillas with this chicken mixture. Roll and place in a Pam-sprayed 9x13 pan. Take the reserved sauce and stir in the milk. Spoon this over the tortillas and top with another 3/4 cup cheese. Cover with foil and bake at 350 degrees for 35 minutes. Remove foil and bake for an additional 5-10 minutes. Let cool slightly before serving.

Not Cafe Rio Pork... but very delicious!!

Credit: Lynn Muir

Ingredients:

• 1 pork roast, boneless, unseasoned
• 3 c salsa of choice (I've heard that mango salsa is great, but we just use Pace)
• 2 c brown sugar

Directions:

1. Place pork roast in the crockpot on LOW with the fatty side up.
2. Cover all of the meat with salsa and brown sugar. Note: This is not science, so go ahead and add more salsa or water if needed while cooking, and feel free to add more brown sugar toward the end to suit your taste buds. :) Place lid on crock pot. You will be cooking this for about 5-6 hours.
3. After 4 hours, flip the pork roast and spoon the salsa mixture back over the entire roast. Replace the lid.
4. When the pork is tender (another hour or two later), shred the pork with forks and stir it in with the juices. Let marinate in these juices for about 30 minutes before serving for maximum results.
5. Serve as burritos or salads Cafe Rio style! Yum!!

Chicken Tacos

Credit: Amber Wardell

Ingredients:

• 3-4 boneless, skinless chicken breasts
• 1 packet taco seasoning
• 2 cups salsa of choice
• Toppings {cheese, sour cream, etc.}
  

Directions:

1. Place chicken in crock pot.
2. Mix salsa and taco seasoning together and pour over chicken to cover.
3. Replace lid on crock pot and cook on low 4 hours. Check to see if you need to add any water during cooking.
4. Shred chicken and serve with flour tortillas {I prefer to buy the uncooked tortillas from Sam's or Costco and probably will for the rest of my life!} and any other toppings you'd like... cheese, sour cream, guacamole, lettuce, tomatoes, cilantro, etc.
   

Shredded Beef for Tacos

Credit: Allrecipes.com

Ingredients:

• 1 (4 pound) frozen rump roast
• 1 cup chicken broth/stock
• 2 (7.75 ounce) cans Mexican style hot tomato sauce (I used El Pato)
• 3 tablespoons crushed garlic
• salt and ground black pepper to taste
• 1 bunch green onions, chopped
• 1 cup chopped fresh cilantro

Directions:

1. Place the frozen roast in the slow cooker. Pour the chicken broth and Mexican style hot tomato sauce over the top. Season with garlic, and salt and pepper to taste.

2. Cover, and cook on Low for 9 hours. When done, the roast should shred easily with a fork. Shred the roast into the juices, and mix in the chopped green onions and cilantro.

Makes 10 servings. (I used 1 lb. of brisket instead and cut the recipe to 1/4 and it turned out great! Or you could have lots of yummy leftovers.)