Taquitos

1 c shredded chicken, beef or pork
1/2 onion, chopped and cooked
1/2 (4 oz.) can green chilis
1/4 tsp cumin
1/2 tsp chili powder
1 clove garlic, minced
1 Tblsp chopped fresh cilantro or 1 tsp dried cilantro
1 cup chopped baby spinach
1/2 c cream cheese
4 corn tacos

Cook chicken and shred or use leftover chicken. Put rest of ing. except tacos in pan with chicken and warm until cream cheese melts.

Heat a small amount of oil and turn to low. Dip corn tacos in oil and fill with 1/4 of filling, wrap and roll. Place seam side down on greased baking sheet. Bake at 375- 400 for about 12 minutes. Top with avocado cream, sour cream, salsa or cheese.

Avocado Cream

1 large avocado
1 clove garlic
1/3 c olive oil
juice & zest of  1 lime
1/4 c fresh parsley
salt and pepper to taste

Put all in food processor or blender until smooth.

Spinach Enchiladas

Spinach Enchiladas

1 Tblsp oil

1 medium onion, chopped

1 Tblsp chopped garlic

2 cups fresh spinach, chopped

1/3 c chopped fresh cilantro

4 oz. cream cheese or substitute

1 tsp ground cumin

1 (14 oz.) can enchilada sauce

8 (6-inch) corn tortillas

1 cup frozen corn, thawed or canned corn

1 c mozarella cheese, shredded 

1 avocado

Preheat oven to 425. In skillet heat oil and saute onion and garlic until soft. Stir in spinach, cilantro, cream cheese and cumin. Stir until cheese melts. Lightly coat a baking pan with cooking spray. Pour in 1/2 c enchilada sauce. Place 4 tortillas in dish, overlapping. Spread with spinach mixture and top with corn. Top with remaining tortillas and pour remaining sauce over all. Sprinkle with cheese. Bake 20 minutes. Cool slightly. Garnish with avocado or sour cream.

Sweet Shredded Pork

Sweet Shredded Pork

2 pounds boneless pork ribs

1 cup pineapple juice

1/4 cup brown sugar

Put the pork in a heavy duty Ziploc bag to marinade. Add pineapple juice and brown sugar. Marinade for a few hours or overnight.

Dash garlic salt

1/4 cup water

1 can sliced green chilies

1 (10 oz.) can red enchilada sauce

1 cup brown sugar

Put marinaded pork in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get too dry). Drain excess liquid. Remove pork from crock pot and shred. Put shredded pork back in crock pot with rest of ingredients and cook on low for about 2 hours. Serve on warm flour or corn tortillas.