Sweet Shredded Pork by Melanie Longmore

2 lb pork loin
1/2 C Worcestershire sauce
1/2 C water
1 tsp garlic powder
1 tsp salt
1/2 tsp chili powder (you can add more for more of a kick)
1 tsp ginger
2 TBSP minced onion
1 C enchilada sauce (Spicy or mild)
1 C brown sugar

Mix worc. sauce, water, garlic powder, salt, chili powder, ginger and onion and pour over pork loin. Cook in crockpot low for 9-10 hours or high for 5-6 hours (until shreddable). Shred and drain. Add enchilada sauce and brown sugar. Mix well and serve on tortillas with your favorite toppings

Chicken Enchiladas by Lori Copling

1 (10.75 oz) can condensed cream of chicken soup
1/2 C Sour Cream
1 TBS margarine
1 onion, chopped
1 tsp chili powder
2 C chopped cooked chicken breast
1 (4 oz) can chopped green chile peppers, drained
8 (8 in) flour tortillas
1 C shredded Cheddar Cheese

Directions:
1. Preheat oven to 350*
2. in a small bowl mix the soup, sour cream and set aside
3. melt margarine in a med. saucepan over med hugh heat. Add onion and chili powder and saute until tender. Stir in the chicken, chile peppers, and 2 TBS of the soup mixture. cook and stir until heated through.
4. spread 1/2 C of the soup mixture in a 9X13 in baking dish. Spoon about 1/4 C of the chicken mixture down the center of each tortilla. Roll up tortillas, and place seam side down in the baking dish. Spoon remaining soup mixture on top and sprinkle with cheese.
5. Bake 25 min in the preheated ove or until bubble and lightly browned.