Cafe Rio Sweet Pork

I got this recipe from Heatherann so you know it's got to be a good one! This is the amount I use for freezer meals when exchanging with 4 - 6 families so adjust it down if you just want a few bags in your own freezer. 8 - 9 lbs pork roast or tenderloin (I can usually find tenderloin for $2/lb or less if I'm patient and buy it when it's on sale) 1 Tbsp oregano 1 Tbsp salt 1 Tbsp garlic powder 1 Tbsp ginger 1 Tbsp chili powder 6 Tbsp dehydrated onions (or dice up 1 or 2 onions and throw them in) 1 15 oz. bottle of Wochestershire sauce Cook all of the above ingredients in a crock pot for most of the day until the pork easily falls apart when you shred it a bit with a fork. When it gets to that point pour off most of the juice (BUT SAVE IT) and shred the pork up with a couple forks really well. Add: 1 28 oz. can enchilada sauce (I like green) 3 to 3 1/2 c brown sugar (depending on how SWEET you like it) Some of the juice you poured off (Just make it as wet as you prefer remembering the meat will absorb liquid as it cools. I guess I usually put atleast 1/2 of the juice back in.) Cook for another hour or so in the crock pot so all the flavors can really settle into the meat. We like to use the meat in burritos with homemade refried beans or serve it Cafe Rio style over a big salad with greens, black beans, cheese, salsa, sour cream, guacamole, & cilantro lime ranch dressing with Costco tortillas that you cook at home. Mmmmmm, my mouth is watering.

mexican lasagna

1lb ground beef

1 can of el pato

2 cans of pinto beans/ or refried ( I have issues with canned refried beans, I usually just buy the regular and refry myself, but whatever works for you)

12 Flour Tortillas

3c cheese

2 green onions

2 roma tomatoes

-Fry meat first, when done add el pato sauce. When meat is all mixed and even, begin to layer. Meat, Beans, cheese, tortillas. You want to do a thick layer of tortillas. Like 6 per layer, if it's too think it get's soggy. With 12 you should have enough for two laters. Top the dish with onions, tomatoes and cheese. To reheat bake at 375 for 30-40 minutes.

chicken enchiladas

4 meals

6 chicken breasts
two 8 oz. bars of cream cheese
1 quart salsa
1 to 1 1/2 lbs. shredded cheese
1-2 tsp oregano
1-2 tsp cumin
32 fajita size flour tortillas

Cut chicken into pieces and cook in a large skillet. Add the cream cheese, salsa, and grated cheese and stir until melted. Sprinkle in the oregano and cumin and add more to taste and allow to simmer 5-10 min. Allow to cool for about 5 min. so the enchilada filling can thicken. Put about 2-3 scoops of the filling in the center of a tortilla shell and roll up like a taco. Place 8 of the rolled tortillas in a freezer bag and freeze. When ready to eat thaw overnight in fridge and then place them in a casserole dish topped with shredded cheese and salsa. Cook at 350 for 20 min. When serving top with sour cream, olives, and/or guacamole to taste.