Chicken Enchiladas

1 chopped onion
3 chicken breasts
1 4 oz can of diced green chili peppers (drained)
1 package of cream cheese (softened)
1/4 teaspoon cumin
1 package tortillas
1 can cream of mushroom or chicken
1 8 oz carton sour cream
1 can green chili enchilada sauce
3/4 cup shredded cheese

Saute onions and cook cubed chicken. In a large bowl combine softened cream cheese, cream of chicken/mushroom, sour cream, 3/4 of the enchilada sauce, and cumin. Stir in green chili peppers and cooked chicken and onions.

Cover the bottom of a 9x13 pan with 1/8 of the can of enchilada sauce. Fill tortillas, roll, and place seam side down in the pan. Pour remaining enchilada sauce over pan contents. Sprinkle with cheese. Cover with foil. Bake at 350 for 35 minutes. Remove foil and bake for 5 addition minutes.

Feather Pancakes by Shad Solis

1 egg
1 cup milk
2 tablespoons oil
1 cup flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt

Mix wet ingredients. Add dry ingredients and mix. If possible refrigerate overnight for more fluffy pancakes.