Enchiladas Verde


  • 1 lb cooked and shredded chicken (or you could use pork)
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can great northern beans (drained and rinsed)
  • 2 cups shredded cheddar cheese
  • 1 small package (8-10 count) tortillas (corn or flour, depending on your preference)
  • 2 cans “Mild Green Chile Enchilada Sauce” (found at the co-op!)


  1. Preheat oven to 400 and grease a 9×13 pan.
  2. Heat skillet to medium-high. Oil pan with Extra Virgin Olive Oil (EVOO). Cut up chicken into smaller pieces and cook throughly. Place chicken aside in it’s own bowl.
  3. Return pan to heat, add 2 tbsp more oil, and cook onions until translucent (season with salt and pepper). When onions are almost done, add garlic and cook until fragrant (about 1 minute more). Turn off the heat.
  4. On a clean surface, spoon enchilada fillings into tortillas: chicken, onion/garlic mixture, great northern beans, and a little bit of cheese (just a little bit, save the bulk of it for the top). Roll tortilla and place seam-side down on baking dish. Repeat until baking dish is full.
  5. Pour the enchilada sauce all over the rolled tortillas.
  6. Top with the rest of the cheese!
  7. Bake for 15-20 minutes until cheese is melted.

If freezing:

  1. Do steps 2-6, cover with aluminum foil (spray the underside of the aluminum foil with Pam so the cheese doesn’t stick to it), and place in freezer.
  2. To cook: either thaw and cook as directed (uncovered) or
  3. To cook while frozen: keep the aluminum foil on, cook at 350 until thawed, (I’m not sure how long this will take… maybe 30-45 minutes?).

BBQ Pork Ribs

By: Erin Zellers

4 lbs pork ribs
1 medium onion, peeled and thinly sliced
1 c ketchup
1/2 cup Worcestershire sauce
1 tsp chili powder
1 tsp salt
1 tsp pepper
1/4 c brown sugar
2 T lemon juice
1/2 tsp mustard

Season ribs with salt and pepper; Boil for one hour.

Place ribs in 9×13 pan; cover with onions. Mix remaining ingredients and pour over ribs. Cover with aluminum foil (or your onions get dry!) and bake at 350° for 60-90 minutes. YUM!

Slow Cooker Pineapple Glazed Ham Recipe

By: Erin Zellers and Sarah Jacobsen

From: Six Sisters’ Stuff


– Co-Op Ham Steaks

– 1/3 cup brown sugar

– 1 20oz Can crushed pineapple (not drained)

– 2 Tbsp Dijon mustard

Serve over rice. Yumm!

For directions, click here.

King’s Hawaiian Baked Ham and Swiss Sandwiches

By: Grace Verage

From: Recipe Schmessipe

This was sooo delicious! Although you never see Hawaiian Rolls at the coop, they are pretty inexpensive and really make this meal delicious! If you didn’t want to buy Hawaiian Rolls, I’m sure you could use any other soft bread and it would be delicious.


1 12 pack of King’s Hawaiian Original Rolls (or a co-op bread… preferably soft)
Ham Steak (Co-op ingredient!)
1 lb. Swiss cheese, thinly sliced (I bought provalone)
1 1/2 sticks butter
3 tablespoons Dijon mustard
1 1/2 teaspoons Worcestershire sauce
3 teaspoons of poppy seeds
1 onion, chopped

For cooking directions, click here.

Hearty Slow Cooked Pork Stew

By Kayla Welton

From Campbell’s Kitchen

2 pounds sweet potatoes, peeled and cut into 2-inch pieces (about 2 cups)

1 boneless pork shoulder roast (about 2 pounds), cut into 1-inch pieces

1 can (14 1/2 ounces) Campbell’s® Chicken Gravy

1 teaspoon dried thyme leaves, crushed

1/2 teaspoon crushed red pepper

1 can (about 15 ounces) black-eyed peas, rinsed and drained

  • Place the potatoes in a 4 to 6-quart slow cooker and top with the pork.
  • Stir the gravy, thyme, red pepper and peas in a medium bowl. Pour the gravy mixture over the pork and potatoes.
  • Cover and cook on LOW for 7 to 8 hours or until the pork is fork-tender.


  • Time-Saving: Or the recipe may be cooked on HIGH for 4 to 5 hours.