Pork Enchiladas

Ingredients:
1 lb. boneless pork spare ribs
1 reg. size jar medium salsa
1/2 C brown sugar
Costco tortillas
Mexican cheese
Mild green enchilada sauce

Directions:
Combine pork, salsa and brown sugar in crock pot. Cook on high for 6 hours, until meet easily shreds.

Cook tortillas. Fill with meat and cheese, roll. Top rolled tortillas with sauce and more cheese. Serve with guac, sour cream, salsa, shredded lettuce.

Recipe from Jenn Rencher

Taco Salad

Ingredients:

1 lb lean ground beef
1 pckg taco seasoning
1 (16 oz) can chili beans
1 (16 oz) bottle French dressing
1 head iceberg lettuce
1 (14.5) oz package tortilla chips or 1 baked tortilla bowl
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 TBS sour cream
1/2 cup prepared salsa
1 avocado

Directions:

In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil. Reduce heat and simmer for 15 minutes.
Crush the bag of chips, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Add salsa and sour cream.
For the tortilla bowl place tortilla in a big oven safe bowl (you may want to microwave for about 10 seconds before putting it in the bowl to make it soft). Bake at 400 for about 10 minutes or until crisp. Add butt on tortilla before baking if you wish.
Add lettuce and toppings as noted above.

Recipe and photo by Sophie Weber

Microwave Chicken Enchiladas

Ingredients:
6 flour tortillas
1/4 cup chopped onion
1 minced clove of garlic
1/4 tsp pepper
2 TBS butter
3 TBS flour
3/4 cup sour cream
1 cup grated Monterey Jack Cheese
1 1/4 cup chicken broth
1 small can green chilies (diced)
1 1/2 cup chopped cooked chicken
1/2 can chopped olives
1/4 cup chopped green onions

Directions:
Place the chicken in a pan of boiling water and cook until the chicken is white completely through the center, about 10 minutes. Remove from water and cut into bite size pieces.
In large glass bowl, microwave cook the chopped onion, garlic, pepper and butter, uncovered for 2-3 minutes or until tender.
Stir flour into sour cream and addthe onion mixture. Stir in 1 1/4 cup chicken broth and the green chilies. Cook, uncovered for 5-7 minutes or until thick and bubbly, stirring every minute. Then stir in 1/2 cup cheese.
Filling: Place 1/2 of the sauce into a bowl. Add the cut up chicken into the sauce. Place about 1/4 cup filling in each tortilla. Roll up tortillas and put seam side down in a greased casserole dish.
Top with remaining sauce from bowl. Cook, covered with plastic wrap for 12-14 minutes or till heated through, giving a half turn once. Sprinkle with remaining cheese, olives, tomatoes and green onions. Let stand for 10 minutes.

Serves 4

Recipe from Elisabeth Johnson
Photo by Haley Rencher