Jessie's Chicken Enchiladas

Chicken:
Start by Seasoning 2 to 3 boneless chicken breast with: black pepper, and taco seasoning.

then bake in the oven on a foil lined pan at 350 until done, about 30 minutes.

While the chicken is baking, make the enchilada sauce:

Sauce:
Heat in a sauce pan:
24 ounces of tomato sauce, salt, pepper, minced onion, garlic powder,chili powder,brown sugar, red pepper flakes. Let this cook while the chicken is baking.

When the chicken is done, let rest a few minutes, then cut it up into thin slices, then bite size pieces.

In a large bowl, mix the cooked and sliced chicken, 1 can green chiles, 3/4 cup sour cream, 1 cup grated mexican cheese, 1/2 red bell bepper diced, 1/2 onion, diced. Add in a few ladles of the enchilada sauce until a creamy consistency.

Put a few ladles of sauce down in the pan. Heat up the corn tortillas a bit so they are pliable, then set one in the cake pan, fill with a few spoonfuls of the chicken mixture and roll up. We got 12 in our pan to fit nicely using the small corn tortillas (no gluten).

When they are all rolled up, top with remaining sauce, and then 1 cup of grated cheese. Bake until the cheese melts 20 minutes or so.

Top with any garnish you like. We used red bell pepper, sour cream, salsa, and lettuce.

Let us know how you like em!

Chili

With the cold weather I have been making lots of soups.  And I think it's always fun to experiment a little and make it slightly different each time. I have to say this is the best chili that I have ever made.

1 swirl Olive Oil                                                     1/2 teaspoon black pepper

1 pound ground beef                                              1/2 to 1 teaspoon Garlic Powder

1 onion, chopped                                                   1/2 teaspoon Red Pepper Flakes

1 green bell pepper, chopped                                 1/2  cup dark brown sugar

1 jalepeno diced                                                    1 1/2 cups beef broth

4 ribs celery, chopped                                           3/4 of a large 64 ounce bottle tomato juice          

3 to 4 Tablespoons Dark Chili Powder                  1 large can diced tomatoes

1/2 to 1 teaspoon Cumin                                       2 cans chili beans

1 teaspoon Salt

Heat the olive oil and sauté onion, green pepper, jalepeno, and celery until soft.  Stir in ground beef and spices and let cook a little bit. Then add remaining ingredients. Bring to a boil, then turn down and simmer for 3 to 4 hours.  Note on the spices...I usually don't measure so it is my best guess, start with less and you can always add more to suite your taste buds.  Hard to adjust once you get too much of any one thing in the pot!

Serve with corn bread.