Costa Vida Pulled Pork

2 pounds pork (I like to use the pork butt – my butcher concurs)
2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 can diced green chiles
3/4 can enchilada sauce (I used Old El Paso)
1 c. brown sugar

Put the pork in a reclosable bag to marinate, pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (I’ve done both…they both work.)
Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork. (I use two forks because I’m too impatient to wait until it’s cool.)
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.
Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through.

Serve on a bed of Romaine lettuce with pico de gallo, cilantro ranch dressing, feta cheese and a warm flour tortilla.

Lynaya's Heavenly Enchilada's

From: Wendy's friend Lynaya

5 large cooked and shredded boneless, skinless chicken breasts
2-4 cups chicken stock
2 packets taco seasoning (divided)
8-12 large Mexican flour tortillas
3 cups cheddar cheese (divided)
16 oz. reduced fat sour cream
2 cans fat free cream of chicken soup
2 bunches green onions, chopped (divided)
2 cans sliced black olives, drained

Cook the chicken breast the day before in a slow cooker on low for ten hours or until tender and shreddable. Cook them in chicken stock with a packet of taco seasoning. Mix sour cream, three quaetrs of the onions, a tablespoon of taco seasoning, and cream of chicken soup together in a large bowl. Grease a 9x13 pan and spread ¼ cup soup mixture over the bottom of pan. To prepare chicken mixture, stir one quarter cup soup and sour cream mixture into shredded chicken along with one cup shredded cheddar cheese. Repeat the following steps until pan is filed. Coat tortilla in soup mixture. Fill tortilla with about ¼ cup chicken mixture. Roll tortilla and place in pan. When pan is full, coat the top of tortilla rolls with remainder of soup mixture. Sprinkle enchiladas with two cups cheese, olives, and then remaining green onions. Cook for 40-50 minutes in a 350 degree oven until cheese is browned. Let stand for five to ten minutes before serving.