Savory Crepes with caramelized onion & red pepper and sun dried tomato cream cheese sauce

Wow! That name is a doosey! Maybe I can work on re-naming this dish! I created this when we had nothing in the house. It turned out really good! The first time I made it I only did caramelized onions and sour cream as the topping. Many people roll crepes and I fold them in half and then half again so you have a triangle when it's all said and done. Then I put 2-3 on the plate and top it all. Onto the recipe!

To prepare your onions is so easy! Cut
2 medium sized onions thin and also 2 red bell peppers thin. They can be in rings or strips. Its your prefrance.
Put a good size skillet on a med high heat add a little of your fav oil and 2 tbs of butter. Let the butter melt and add your peppers and onions. Add a little salt & pepper. Once they start to soften and turn a little brown turn it down to medium heat and let it cook slowly, for another 15-20 min or longer. It really depends on how soft and sweet you want them. But really no longer than 45 min.

While that Is going you can prepare your sauce or use sour cream. The sauce (if your making it) consists of sun dried tomato flavor cream cheese in the tub (softened) and ya ready?
Milk. Put that in your big ol mixer and mix until smooth! Just a little at a time! Like 2 tbsp until its smooth & sauce-like. I put a little salt and pepper to taste also!

Then comes making the crepes!

Ingredients:

2/3 cup all-purpose flour
1 cup milk
1 tablespoon vegetable oil
1 teaspoon sugar
1/4 teaspoon baking powder
1/4 teaspoon salt
1 egg

Directions:

Beat all ingredients with hand beater or stand mixer -sometimes i use my blender-until smooth. For each crepe, lightly butter 7- or 8-inch skillet; heat over medium heat until bubbly. Pour slightly less than 1/4 cup batter into skillet; rotate skillet until batter covers bottom. Cook until light brown; turn and cook other side until light brown. Fold crepes in half and half again and stack on a plate and place in oven to keep warm. (sometimes I make a double batch depending on how many people/how hungry everyone is)

To assemble place 2 or 3 on a plate and top with the peppers and onions mix and drizzle the cream sauce on top. ENJOY! So good!

Creamy Chicken & Green Chile Enchiladas

I just tweaked my standard recipe and they turned out good!

1lbs chicken breast
2 small OR 1 big can of green enchilada sauce
I can of diced chilies
1 can cream mushroom soup
10 -12 count tortillas
1/2 teaspoon liquid smoke
Salt to taste
1/2 teaspoon Cheyenne pepper
2 cups shredded cheese like cheddar or Colby jack

Diced chicken and cook till no longer pink
Meanwhile preheat oven to 350•
Open cans of mushroom soup, green sauce and chilies and mix together in a med to large bowl. When it's combined and thoroughly mixed (I use a whisk)
Pour 1 cup into cooked chicken. I just add it to the pan -add about half the cheese and stir till melted also add the salt Cayenne pepper and liquid smoke mix well. Taste to make sure it doesn't need a dash of garlic or something you may prefer :)
Get your 13x9 pan out and place about 1 cup of your sauce in the bottom and spread it out. Place 1/3 cup of the chicken mixture into a torilla and roll it gently and place in pan seam side down. Repeat with remaining tortilla.
When completed pour the remaining sauce evenly over enchiladas and add remaining cheese on top. Bake in your oven 20 min or until hot and bubbling and cheese is melted. Voila! Delish creamy chicken enchiladas for the family and your friends! If you don't like spicy omit the cayenne pepper and use black pepper. They have a tiny kick but it's not terrible. If you like spicy the add more cayenne! Enjoy!!!