Pork Enchiladas for the Win!

Started by cooking this pork picnic with 2 cans of chopped green chilies, a few shakes of cumin, coriander, garlic powder, onion powder, chili powder, salt, and pepper. Cooked it low and slow in the crock pot for 10 hours.
I used the Green Chili Pork to make these enchiladas. Super easy! I shredded the pork and placed some along with shredded cheese land rolled them up in tortillas.Then I added a large can of enchilada sauce and more cheese on top. I cooked them at 350 for about 30 minutes.

Crockpot BBQ Pork

I could have sworn that I put this EASY recipe on the blog. Turns out it was just for chicken, but it is basically the same. It really is hard to call it a recipe, since I literally put a pork butt seasoned with salt, pepper, and onion powder in a crockpot covered with my favorite BBQ sauce all day. We used little sliders for our bread, and had mac and cheese and baked beans as a side. Clean plates all around the table!


Our favorite BBQ Sauce!


The girls ate it as a sandwich and hubby and I made an open face sandwich. Messy, but delicious!

Crockpot Chicken and Potatoes

Happy summer! I hope everyone is having a great weekend! It has been a bit since I have posted. We took a little beach trip last week, so the only thing I made was a bowl of cereal and some scrambled eggs 😉

We came back home to an empty fridge, so I got a few things to make quick and easy dinners this week. I assembled this really easy crock pot this morning. I knew we were going to be spending the day at the pool, so I wanted to have something substantial to come home to.

To my crockpot, I added a sliced onion,  a bag of small golden potatoes, 4 chicken thighs that I seasoned with Mrs. Dash, and a can of chicken soup. I was out of stock, but this turned out to be a great substitute. I cooked it on low for about 6 hours. I served it with some cauliflower and crescent rolls.


Throwback Thursday- Crockpot BBQ Chicken

Nothing better than coming home to dinner that is already done. The smell when you open the garage door is SO good! I made this recipe even easier…FROZEN Chicken Thighs (bone-in) and a bottle of our favorite BBQ sauce cooked on low for 10 hours. I shredded the chicken and discarded the bones. I put a hearty portion on a dinner roll/hamburger bun, scarfed it all down, and had plenty of time relax a bit before we had to run out the door for girls’ practices. Perfect! Plenty of leftovers to make something else yummy like this or maybe BBQ chicken nachos. or quesadillas..

I hope you give it a try! So glad tomorrow is Friday! Then Spring Break begins =)




Green Chicken Enchiladas

Hey, ya’ll! Happy spring? This weather is really bumming me out and I am ready for some warmer temps. Down here in the south, the weather is all over the place. This weekend it was beautiful and sunny, then there were thunderstorms, and now it is freezing again. I know my northern friends are tired of all the snow and ice as well!

You guys know that enchiladas are a popular dish in my house, so I decided to create a little spring feel with some green enchiladas. I used a few different kinds of sauces and techniques.

First I used my trusty crock pot to cook the chicken. I used bone in and skin on thighs and cooked them in this salsa verde sauce all day. When I got home from work, I shredded the chicken and removed the bones and skins.


I bought 2 different kinds of green chili enchilada sauce, because I wanted to test both of them out. They were both delicious, but the canned one was cheaper, so I probably would just stick with that next time unless there is a sale.



I used the bagged sauce on the bottom of the greased casserole pan. Then I filled my tortillas with the chicken and shredded Mexican cheese. Then I topped with the canned sauce and more shredded cheese. I baked at 350 for about 30 minutes. I totally forgot to take a picture at the end, but it pretty much looks like any other pan of enchiladas I have made, just green bubbles instead of red. =)