Alli's Easy Tangy Southwest Salad

 

2 heads of romaine lettuce

1 large red bell pepper

1 can black beans

1 can whole kernel corn

1-2 avocados

1 can chicken or rotisserie chicken

2 cups shredded cheddar cheese

½ cup plain Greek yogurt

1 TBSP taco seasoning

¾ cup ranch dressing

¼ cup honey BBQ sauce

1 tsp lime juice

1 bag tortilla chips

Cut up lettuce, bell pepper and avocado

Toss together with beans and corn

Mix taco seasoning with chicken and add to salad

Mix ranch, BBQ sauce and lime juice in separate container for dressing

Enjoy your salad with crushed chips, cheese, yogurt and dressing.

Serves 4-6 people

Mildred's Viva La Chicken

 (Recipe from Aunt Marian)

1 chicken (wash, rub with salt, wrap in foil, bake in oven 400 until tender.  Around 1 hour)

1 dozen tortillas

1 cup milk

1 onion grated

1 lb. grated cheddar cheese

1 can chicken of chicken soup

1 can mushroom soup

7 oz. can green chili sauce 

Bone chicken in large pieces - tear apart tortillas in small pieces.  Combine all liquid ingredients in separate bowl.  Grease 9 x 13 pan.  Add about 2 T liquid from chicken.  Layer first tortillas, chicken and soup mixture.  This will take about 2 layers. End with soup mixture.  Top with cheese.  Refrigerate 24 hours.  Bake at 300 for 1 hour or 1 1/4  hours.

Serves 12

Easy Chicken Enchilada Casserole

Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 55 minutes

Additional Time: 15 minutes

Total Time: 1 hour 30 minutes

Ingredients

• 20 ounces green enchilada sauce
• 12 ounces salsa verde
• 3-4 cups cooked shredded or chopped chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12-14 white or yellow corn tortillas, cut in half
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
• Fresh chopped cilantro

Instructions

1. Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.
2. Whisk together the enchilada sauce and salsa verde.
3. Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
4. Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce (see pictures in the post for a visual). Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce.
5. Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce.
6. Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. Sprinkle with chopped cilantro. Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving.

Notes

Sauce: you can use all enchilada sauce if you want (omit the salsa verde and increase the amount of green enchilada sauce by 10-12 ounces).

Make Ahead: the casserole can be assembled and refrigerated for up to 8 hours (the tortillas will soften more than if baked right away).

https://www.melskitchencafe.com/easy-chicken-enchilada-casserole/

 

Pork Carnitas

 from Carlsbad Cravings

NGREDIENTS

• 4-5 lbs pork shoulder/pork butt trimmed of excess fat
• 1 tablespoon olive oil
• 1/ 4 cup orange juice
• 2 tablespoons lime juice
• 1 teaspoons liquid smoke
• 2 bay leaves
• 1 Chopped onion
• 1 jalapeno, deveined, deseeded, chopped
• 
  
• WET SPICE RUB:
• 3 tablespoons olive oil
• 2 tablespoons tomato paste
• 1 tablespoon reduced sodium soy sauce
• 1/ 4 cup packed brown sugar
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/ 2 teaspoon smoked paprika
• 1/ 2 teaspoon black pepper
• 1/2-1 teaspoon ground chipotle chili pepper (optional for heat)

• Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to cutting board until cool enough to handle.
• Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over then transfer pork to slow cooker. Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork.
• Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Meanwhile, preheat oven to 450 degrees F. Line 2 baking sheets with foil.
• After 20 minutes, remove pork (do NOT discard juices in slow cooker) and add shredded pork to both baking sheets in an even layer. Drizzle with some of the remaining juices (about ¼ cup) and bake for 15 minutes then broil to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss.
• Serve warm in tortillas, on rice, salad, etc. with favorite toppings.