Fiesta Chicken

1 can whole kernel corn
1 can black beans
4 large chicken breasts
2 cups salsa

Spray crock pot with cooking spray.  Pour drained corn on the bottom of pot.  Cover with rinsed and drained beans.  Place the chicken on top of the corn and beans.  pour salsa over the top.  Cover and cook on love until chicken is done 5 or 6 hours.  (I cooked this on high for like 3 hours)

Adam and I really like this, we ate it on rice and we added just a little more salsa as we were eating it.  We both wanted it to have more of a spicy flavor so next time I make it I am going to add taco seasoning or something.

Crockpot Nachos

We ended up eating this more like an open-face taco but it was really good! There's one thing in here that I'd never think to put in a nacho/taco recipe but I think it added some very good flavor!

1 lb. ground beef
1/4 cup green pepper, diced
1/4 cup onion, diced
1 pint taco sauce (I actually didn't use this)
10 3/4 oz. can cream of chicken or mushroom soup (this is the "secret ingredient" yummy!)
1 envelope dry taco seasoning
salt to taste
2 cups Velveeta or Cheddar Cheese

Brown beef with green pepper and onion. Add all ingredients to Crockpot and cook for 1 hour on high, stirring occasionally until cheese is melted. Serve with tortilla chips, lettuce, salsa, sour cream, ranch, guacamole, etc.

Pork Barbacoa

1 pork roast (rump roast)
1 small can green enchilada sauce
1 small can diced green chiles
1 can Coke
1 C brown sugar
2 Tbsp minced garlic

Place all ingredients in crock pot; cook on low for 7-8 hours. Remove and shred meat, return to pot to simmer in sauce for another hour.

Serve as burritos or salads with beans, rice, salsa, cheese, and lettuce.

Pozole

3 C chicken broth
1 can hominy, drained and rinsed
1 can Ro-Tel, drained
6 oz chicken, cooked and shredded
cilantro leaves
lime wedges

Heat broth in large saucepan over medium heat. Add hominy and tomatoes, bring to a simmer. Add chicken and cook to heat through. Spoon into bowls, float cilantro leaves on top, and serve with lime wedges.

Good with tortillas (warmed) and salsa.

Sweet Lime Chile Enchiladas

4 chicken breasts, cooked and shredded
1 (12-15 oz) bottle salsa verde
1/3 C honey
1/4 C lime juice
1 Tbsp chili powder
1 tsp garlic powder
1/4 tsp salt
1/2 C heavy whipping cream
8-10 flour tortillas
5 C shredded monterey jack cheese

In a large bowl, whisk together honey, lime juice, chili powder, garlic powder, and salt. Add shredded chicken and let sit for 10 minutes. In a 9x13 pan, pour 3/4 of the salsa verde to cover the bottom of the pan. Fill each tortilla with equal parts chicken mixture and cheese. Roll up and place, seam side down, in the salsa verde. Once all the chicken is gone, add the heavy cream and rest of the salsa verde to the remaining lime sauce in the bowl. Mix together and pour over the filled enchilada. Cover with all the remaining cheese. Bake at 350 degrees for 30 minutes or until cheese is brown and bubbly.

Serve with sweet rice and green salad.