Sour Cream Enchiladas

2 Chicken Breast
1 Small Onion
2 Poblano Pepper
2 Jalepeno Pepper
2Tbsp Oil
16oz Sour Cream (separated)
10 Corn/Flour Tortillas
16oz Shredded Monterrey Jack Cheese (separated)
1 Cup Milk
2 Tbsp Flour

OPTIONAL
Chipotle Seasoning
Salt and pepper

1. Pre-heat oven to 400 degrees

2. Boil chicken for 45 minutes with salt, pepper, and chipotle seasonings, drain, cool, and shred.



3. Dice your peppers into large pile



4. Dice Onion



5. Saute 2/3 of the peppers with onion



6. Mix sauted peppers and onions with chicken



7. Mix in 1/2 cup of sour cream and 1 1/2 cups of cheese with chicken and peppers.



8. Lay Flour/corn tortilla flat, and spoon in mixture. (I used a white corn as well as a flour tortilla. I prefer the taste of flour. The corn is smaller)




9. Roll up and place seam side down in large baking dish

Corn Tortilla:


Flour Tortilla:



10. In saute pan, use a whisk to stir together remaining peppers, 1cup milk, and 2Tbsp of flour.




11. Add in remaining sour cream and cheese, stirring until smooth
(sadly, I forgot to take a picture of this step. However, you will see the look of the sauce in the next photos)


12. Pour over each Enchilada



13. Bake for 20-25 minutes, until bubbly

Corn Tortilla


Flour Tortilla:



15. Let sit for 5-10 minutes before serving! Now, with mine, I neglected to save some sauce to pour on after they cooked, however, I recommend that you do this!

Not From Texas Chili

Made completely from scratch, and completely delicious chili. Texans will want to kill me because I use beans. Sorry!

Ingredients:
1lb Hamburger Meat
1 Bell Pepper
2 Jalapenos
1 Medium Onion
3 Garlic Clove
1/2 stick butter
30oz Can Tomato Sauce (or 2 15oz)
28oz Can Crushed Tomatoes
2 Cans Bushes Chili Beans (these come in hot, medium, and mild. Choose your taste)
2 Cans Bushes Light Red Kidney Beans (if you prefer dark, fine)
3tsp Paprika
2tsp Cumin
1tsp Chipotle Seasoning
3Tbsp Chili Powder

Optional Ingredients:
1.5lb Eye of Round/Flank Steak
Cayenne Pepper
Cheese for Garnish


1. Grab your onion, garlic, jalapenos, and bell pepper, chop and dice into small pieces (garlic minced)




2. Brown hamburger meat with 1tsp of paprika



3. In large stock pot, melt 1/2 stick of butter, and lightly saute chopped veggies (OK, technically peppers are a fruit, hush)



4. OPTIONAL: Cut steak into small pieces and brown




5. Make sure to drain grease from both meats and add to stock pot, stirring in with saute



6. Mix in 2tsp Paprika, 2tsp Cumin, 1tsp Chipotle, 3Tbsp Chili powder



7. Add all cans of tomato sauce and crushed tomatoes to stock pot, stirring well


8. Drain Kidney Beans, add to stock pot



9. Add in chili bean and the sauce they are in to the stock pot and stir in well



10. OPTIONAL: Add in Cayenne pepper for hot. If you are not sure, I suggest to add in 1/8tsp at a time. I use 1/4tsp for our family, because while I like it hot, they complain


11. Cover with lid and let simmer for 1 hour and 45 minutes



12. Serve with crackers or cornbread