Main Street Cook

1 1/2 lb Chicken breast
1/8 cup Italian Dressing
1 T dried chipotle peppers
1 can diced chili peppers
1/2 pkg cream cheese
Cheddar cheese
Mozzerella cheese
1 fresh jalapeno or a aprox. 10 slices jared
1 jar Enchilada sauce of choice

Preheat oven to 350 degrees. Cut chicken into bite size pieces. Cook chicken, Italian dressing,  and dried Chipotle Pepper in skillet on medium heat until done. Drain Chicken, Place back in Skillet with 1/2 can of diced chili pepper and cream cheese heat on low and stir till mixed well. Remove from heat. Place a spoon full chicken pinch of each cheese in tortilla and wrap. Place each tortilla in greased glass baking dish with seal side down. Pour Enchilada sauce on top of tortillas. Sprinkle rest of diced chili peppers, cheese and jalapenos on top. Bake 20 mins or until cheese is bubbly.

1/3 cup apple cider vinegar
3 T lime juice
3-4 Chipotle Pepper Canned
4 cloves garlic
4 t cumin
2 t oregano
1 1/2 t ground black pepper
1 1/2 t salt
1/2 t whole clove
2 T olive oil
4lb Chuck roast
1 cup chicken broth
3 bay leaves

Trim fat from meat, and cut into 6 smaller pieces. Sear all sides of meat in dutch oven or stock pot with olive oil. Place all ingredents in crock pot stir to break seeds out of chipotle peppers. Let sit on low for 8-10 hours or until tender and done through.

Place in tortillas. Great for enchiladas.