1 28 ounce can Las Palmas Green Enchilada Sauce
1 can Campbell's Cream of Chicken Soup
1 4 ounce can of diced green chiles
1 or 2 pounds of cubed pork
Bacon grease, optional
Pam cooking spray, optional

Spray crock with Pam for easier cleanup. Whisk together the enchilada sauce, the canned chiles, and the soup in the crock. Brown the pork in the bacon grease and add to the crock.

Cook on low all day and go read a book. This freezes well and is a great leftover for smothered breakfast burritos the next day.

Submitted by: Pam Tessman