Pork Tacos and White/GreenSauce from family reunion, by Sandee

Pork Tacos
1 large Pork Roast
Brown the roast in a frying pan and then place in a large baking/roasting pan.In a blender place:
1 jalapeno pepper (cut seeds out)
1 onion
3 stalks celery
3 cloves garlic
1 cup water
1 tsp. chili pepper
1/2 tsp. cayene pepper
1/2 tsp. oregano
1 tsp. cumin
1/2 bunch cilantro
Blend the above ingredients in blender pour over the pork roast in the roasting pan.
Place 3 bay leaves and the other half of the cilantro on top of the roast/sauce.
Cover.
Bake at 325 for 5 to 6 hours. (I cook my port roast in a large crock pot that I have. I cook it on low for 8-10 hours.)
When done cooking throw the cilantro and bay leaves away.
Take the meat out of the pan and "pull" the pork apart.
It will be very tender and easy to pull.
Mix with the meat 2 jars or cans of Herdez Salsa Verde sauce.
Serve with corn tortilla shells and shedded cabbage, cut limes and white sauce/green sauce.

White sauce/green sauce
2 cups of mayonaise
1 clove of garlic
1/2 bunch of cilantro
2 TBSP water
2 TBSP white vinegar
1 jalapeno pepper (cut seeds out)
1/4 tsp pepper
1/2 tsp salt
Blend in blender. (I doubled the recipe for the family reunion)

Chicken Enchiladas

4 Chicken Breasts
1 package tortillas
2 cans cream of chicken soup
1 pint (2 cups) fat-free sour cream
shredded cheddar cheese

Boil chicken breasts until done and cut into cubes. Mix together chicken, cream of chicken, and sour cream. Stir in a couple handfuls of cheese.

Spread a layer of chicken mixture in the bottom of a large glass dish. Put tortillas in the dish and put two or three spoonfuls of chicken mixture in each tortilla. Roll the tortillas closed. The tortillas will stay closed if you squish lots of them together. Spread any remaining sauce on top.

Sprinkle cheese over all the tortillas. Cover with tinfoil. Bake at 350F for 30 minutes. Uncover and bake another 10-15 minutes until cheese is melted.