Santa Fe Chicken Casserole

This recipe was a complete accident, but one of my favorite accidents so far! What was originally intended to be chicken enchiladas took on a life of its own and quickly became a family favorite!

You will need:
-10-12 flour tortillas
-4 skinless chicken breasts
-1 can Cream of Chicken soup
-1 cup salsa
-1 can black beans (drained)
-1 can sweet corn (half drained)
-1 TBS taco seasoning
-2 cups cheddar or pepper-jack cheese
-1/2 cup sliced black olives

Put Cream of Chicken soup, salsa, taco seasoning and corn (with half of the liquid in the can) in crock pot and mix well. Add drained black beans and chicken breasts and cook on medium-high heat for 2 hours or until chicken is done. Once chicken is fully cooked, remove chicken from crock pot mixture and shred. Place shredded chicken back into crock pot and mix well. Preheat oven to 350F degrees. Lightly grease a small baking dish (11x7). Grate cheese and set aside. Next, take one tortilla and spread two heaping table spoons of chicken mixture over the tortilla, roll tortilla (like you would an enchilada) and place in pan. Continue these steps, placing each tortilla roll side by side until you have filled your pan. You should still have chicken mixture left over. Place remaining chicken over the top of tortilla rolls and spread evenly. Sprinkle cheese and then black olives over the top of your casserole. Bake at 350F degrees for 10 minutes. Allow a few minutes to cool slightly before serving. Serve with a big heaping spoonful of sour cream with spanish rice on the side!

Yield: 6 servings

Truly Amazing BBQ Pulled Pork

Warning: This recipe is extremely labor intensive. BUT, it is a labor of love and dangerously delicious!

What you will need:
*5-6 lbs pork roast (the more marbled fat the better! I usually buy 2 or 3 small roasts instead of 1 big one because it's easier for the sauce to seep through during the cooking process and it stays more moist)
*1 bottle of Kraft Thick & Spicy BBQ sauce
*1 bottle Kraft Honey Roasted Garlic BBQ sauce
* 1/2 cup Ketchup
* 1/3 cup Tapatio Sauce (mexican food isle- this is NOT hot. It is just used to add a smokey flavor)
* 1/2 cup powdered onion soup mix
* 1/2 cup water
* 1 TBS chili powder
* 3 tsp black pepper
* 2 TBS garlic powder
* 2 TBS seasoned meat tenderizer

Combine all ingredients except roast and tenderizer in a large bowl and mix well. Taste. If a more sweet sauce is desired put a tad more ketchup in. If a more tangy smokey sauce is desired put in a bit more Tapatio sauce. Next rub the meat down with seasoned meat tenderizer. Work it into the outside of the meat for a few minutes then place the meat and sauce in a sealable container and let sit for 24 hours. Once ready to cook place whole roast(s) in crock pot with sauce on the low setting. Cook slowly and on low heat for 6 hours. Once 6 hours is reached pull the roasts out and shred with hands or forks. Meat should be fairly easy to shred and almost fall apart. If its not, it needs to cook longer. Once it's all shredded put back in the crock pot with as much sauce as desired. I usually remove about 1 cup of the juice and mix the meat in with the remainder. Let cook on low for a half an hour longer to help thicken everything and then it's ready to eat!! ENJOY!! :)