Chicken Enchiladas
2 lbs. Boneless Skinless Chicken Breast, cut into small chunks
2 T. Cooking Oil
1 Medium Onion, cut into rings
1 tsp crushed garlic
1 can cream of mushroom soup
8 oz sour cream
1 small can diced chilies
2 cups shredded cheddar cheese
1 can enchilada sauce
8 soft flour tortillas
Cook chicken chunks in oil until no longer pink, add onion and garlic and cook til tender. Add salt and pepper to taste. In a bowl, mix sour cream, cream of mushroom soup, chilies and cheese together. Spread a thin layer of the enchilada sauce on the bottom of a 9×13 pan. This prevents sticking. On each tortilla, spread first a large spoonful of chicken mixture, then a spoonful of sour cream mixture. Roll up tortilla and put into baking pan, seam side down. Top chicken wraps with remaining enchilada sauce and cheese mixture. Cover and bake at 375 degrees for 30 minutes or until bubbling. Remove cover and continue to bake about 3 or 4 minutes to brown the top.
CK Notes: A lot of the spice comes from the enchilada sauce, so I don’t pour enchilada sauce over all of our chicken wraps; otherwise, my youngest daughter won’t be able to eat them! For those in my house who like even more spice, I’ll add jalapenos and or green peppers when I put in the garlic and onion. Sometimes the onion rings can be a little slimy, so I either pull them out before I spoon the mixture onto the tortilla, or chop the onions up quite fine.

CrockPot Stuffed Peppers
4 bell peppers
1 pound 85/15 ground beef
1/2 cup onion finely diced
8 oz can of tomato sauce
3/4 cup Mexican rice, cooked
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/4 cups Colby jack cheese shredded and divided

Pour tomato sauce into a heat proof bowl and add diced onion. Heat the onion/tomato sauce mixture in the microwave for about 5 minutes to soften onions. Set aside to cool. Cut the tops off of bell peppers. Remove stems and seeds and dice the tops of the bell peppers. Pour 1/3 of a cup of water into the bottom of the crock pot, add a cooking rack or foil balls to the bottom of crock pot and place bell peppers on top. In a large mixing bowl, combine one pound of uncooked ground beef, cooled onion/tomato sauce mixture, diced bell peppers, 1 cup of shredded Colby jack cheese, 3/4 cup of cooked Mexican rice, 1 1/2 teaspoons of kosher salt and 1/2 teaspoon of pepper. Fill bell peppers with ground beef mixture and top with remaining cheese. Cook on low for about 6 hours or high for 3 hours. You can test mixture with meat thermometer for doneness. It should be cooked to 160 degrees.
Recipe Notes
You must used pre-cooked rice. I used leftover Mexican rice, but you can also use cooked white rice. Just bump up your seasoning so that the mixture is not too bland. You can add chili powder, garlic powder, cumin, chipotle in adobo. Whatever sounds good to you!