Manic Monday Meals ~ Chicken Chile Verde 2 Ways

This weekend was crazy but in a whole new level I'm still not recovered and I'm exhausted so it's a quick post today. Hope you all had a wonderful weekend!

Crockpot Pork Chile Verde

by Group Recipes

• 3 lbs pork shouldershopping list
• 28 oz can of green chili enchilada sauce
• 7 oz can of diced green chili's
• 1 tsp cumin
• pinch of salt
• pinch of pepper
• 2 chopped cloves of garlic
• 1 medium onion
• 1/2 bottle of mexican beer(i use Pacifico)
• 1 cup sour cream
• • Chop the garlic and dice and brown the onion in a skillet with a little oil. Put into crock pot. Cut the pork into cubes. Add to skillet and cook until just brown on sides. Put into crock pot. Deglaze pan with beer and pour into crock pot. Pour green enchilada sauce, green chili's, cumin, salt and pepper into crock pot. Give it a good stir. Cook on High for 1 hour. Switch to Low and cook for another 7 hours. (crock pot liner works great) Stir in 1 cup sour cream at the end of cooking before serving. Serve with refried beans and rice. Makes Excellent burritos!
  • ALEXIS NOTES: I used chicken instead of pork and LOVED it, used the whole bottle of beer (left over from dad), skipped the onion do to the one I bought was bad :( and I used whole wheat tortillas.

What do you do when you have left overs you find another recipe :)

Chicken Chile Verde Mexican Casserole

by Big Oven

12 corn Tortilla's
	1 28-oz can Chile Verde sauce or Green Enchilada sauce
	1 can Corn
	1 can Olives sliced, save a few for topping
	2 cups chicken shredded
	2 cans Green Chiles
	1 cup Cheese; jack or cheddar jack or cheddar, save some for topping
	1 Salt
	Pepper
	Cumin
	oil Preheat oven to 350* Grease baking dish generously, the tortillas will absorb, this casserole will stick if you don't grease well. Layer bottom with Tortillas, spread half the sauce, chicken, can Corn, can chopped Olives, Salt, pepper, cumin Chiles and half the cheese. Repeat layers. Top with some sauce, cheese and olives, salt pepper, cumin. This recipe needs salt because none of ingredients, besides the cheese are salty, I use Sea Salt and salt the layers and the top. Bake uncovered for 30 min. then uncover for 10 minutes ( I use a pizza cutter to cut some tortillas in half, I line the straight edge of the tortilla up with the pans straight edge, and place 2 whole ones in the middle for my layers) ALEXIS NOTES: I used whole wheat tortillas, used the extra chile verde (skipped the enchilada sauce & chilies)