I put a Pork Roast in the oven for 3 hrs @ 350, with one sliced onion, with salt and pepper, one inch of water in the bottom of the roaster, covered. Make ahead of time and freeze for various meals!
Serves : 6
(notes in parentheses are changes I made)
9 oz. can Frito Lay® bean dip (1-15 oz can of refried beans)
20 oz. can red enchilada sauce (2-15 oz cans of enchilada sauce)
3 boned, skinned chicken breast halves - cooked, chopped (3 cups of pulled pork)
4 green onions - chopped
4 oz. can green chili peppers - drained, minced (I used a 4 oz can of Jalapeno peppers-
4.25 oz. can sliced black olives - drained
2 cups shredded Monterey Jack cheese (I used a mix of Colby and Monterey)
1 1/4 cup sour cream
12- 8" flour tortillas (6-12" flour tortillas is all that fits in a 13"x9" dish)
1/2 cup shredded cheddar cheese
-In a 13" X 9" X 2" baking dish, stir together bean dip (refried beans) and enchilada sauce; spread 2/3's of it evenly over bottom of pan; set aside. save the rest to poor over the top
-Fold together chicken,(pork) onions, chili peppers, black olives, Monterey Jack, and sour cream.
-Spread chicken (pork) mixture over tortillas and roll up; lay tortillas in baking dish, top with remaining bean mixture.
-Bake in a 350 oven for 35 - 45 minutes, or until bubbly.
-Sprinkle cheddar cheese evenly over the top and allow to melt before serving. (the last 15 min I put the cheese on top and then back in the oven)
Notes : Serve with shredded lettuce, sour cream and salsa on the side, or over the top.
Here is the website, http://recipes.robbiehaf.com, where I found the original recipe. There are a lot more good recipes at this site!