Sour Cream Sauce Enchiladas

Chicken Enchiladas
8-6 inch tortillas
1 c finely chopped onion
1-2 cloves garlic, minced
1 t ground cayenne pepper
2 T margarine or butter
3 T flour
1 8 oz sour cream
2 c chicken broth (or just a 14 oz can will do)
1 4 oz can jalapeno chili peppers, rinsed, seeded, and
chopped
1 4 oz can diced green chili peppers, drained
(YOU DON'T HAVE TO ADD THE WHOLE CANS OF THESE PEPPERS OR EVEN BOTH OF THEM-- IT'S GOT SOME NIP TO IT IF YOU DO USE BOTH)
2 c shredded Monterey Jack cheese
2 c chopped cooked chicken or turkey (I usually bake the chicken for 20-ish minutes in the oven @300 degrees w/just a bit of salt and pepper on it)
(OPTIONAL)
sliced pitted ripe olives
chopped tomatoes
sliced green onions

Wrap tortillas in foil. Heat in 350' oven for 10 to 15 min. or till softened. (or zap them in the microwave for 30 seconds)

For sauce, in a saucepan cook onion, garlic, and cayenne, in marg. or butter till tender. Reduce to medium high heat. Stir flour into sour cream; (I know this part sounds strange..but just do it) add to onion mixture. Stir in broth and chili peppers all at once. Cook and stir till thickened and bubbly. Remove from heat; stir in about 1 c of cheese.

For filling stir 2/3 of the sauce into chicken. Place about 1/4 c filling atop each tortilla; roll up. Arrange rolls, seam side down, in a lightly greased 13x9 baking dish. Top with remaining sauce.

Bake, covered 350 for 35 mins. Or until heated through. Sprinkle with remaining cheese. Return to oven uncovered about 5 mins. till cheese melts. If desired, sprinkle with olives, tomatoes, and green onions.
Let stand 10 mins. Serve!

Carrot Cupcakes

Carrot Cupcakes

INGREDIENTS:

• 4 eggs
• 1 1/4 cups vegetable oil
• 2 cups white sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 cups grated carrots

FROSTING:

• 1/2 cup butter, softened
• 8 ounces cream cheese, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour (or use cupcake liners) a cupcake pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Pour into prepared pan.
3. Bake in the preheated oven for 35 to 45 minutes, or until a toothpick inserted into the center of the cupcakes comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Frost the cooled cupcakes.