Street Chicken Tacos

4-6 boneless chicken breasts
2 (10 oz.) cans green chile enchilada sauce or 1 large can
2 cans El Pato (or 1 El Pato and 1 tomato sauce)
1 sweet onion - diced
1 1/2 c. brown sugar

Boil chicken for 30 minutes or until it falls apart.  While it's boiling, combine all other ingredients in a crock pot set on low heat.  Shred chicken, put in crock pot and cook for 3-4 hours.

Rice
2 c. rice
4 c. water
1/2 onion - diced
1/2 cube butter
1 TBSP. minced garlic
1-2 cans black beans - drained and rinsed
Season salt

Combine rice, butter, onion and garlic in pot and saute on medium heat until onions are soft.  Add the water and season salt and bring to a boil.  Cover and simmer on low until all liquid is absorbed (15-20 mins.).  Mix the black beans in with the rice and serve.

*It's great wrapped up in a tortilla with lettuce, olives, tomatoes, cheese, cilantro and sour cream or as a salad with a few crushed up tortilla chips on top.

Lime Enchiladas

Combine:
1/3 c. honey
1 TBSP. chili powder
1/3 c. lime juice
Add 1 lb. of cooked, shredded chicken and marinate for 1 hour.

Mix together for the sauce:
2 c. green enchilada sauce
1 can cream of mushroom soup
a little milk

3 c. shredded monterey jack or colby jack cheese
10 flour tortillas

Pour some sauce in the bottom of a 9x13 pan.  Roll some chicken and cheese into a tortilla.  Place tortilla seam side down in the pan.   Add the rest of the marinade to the sauce and pour over enchiladas.  Top with remaining cheese and bake at 350 for 20 mins.