2-4 boneless, skinless chicken breasts
1 28-oz. can green enchilada sauce
1 cup red salsa (such as Pace)
1/2 cup fat free sour cream
1 1/2 tsp. ground cumin
1/2 tsp. chili powder
salt and pepper to taste
Mix all the ingredients except chicken in a crockpot. Layer in chicken, and cook on low for 6-8 hours or on high for 3-4 hours. When you're ready for dinner, remove chicken and shred. In tortillas, layer a spoonful of sauce, rice, beans, and shredded chicken. If you want to make it like Cafe Rio, place the burritos in a pan and spoon the crock pot sauce over the top, and sprinkle with cheese. Broil for a few minutes until cheese is melted and bubbly. Enjoy with lettuce and salsa on the side.
For pork salads like Cafe Rio's, substitute the following:
3-4 lb. pork roast
1 cup brown sugar
3 cups salsa
Cook for 8-9 hours on low or 4-5 on high. Serve with rice, beans, and tortillas.