Easy Chicken Enchilada's

Chicken breasts (or pork roast)
big can of green chile enchilada sauce
Green onions, chopped
shredded cheese
Corn tortillas

Place chicken breasts or pork roast in crock pot. Add some water and pour a little of the enchilada sauce on top. Cook until done, then shredd. Put the shredded chicken or pork in a bowl and pour enough enchilada sauce over the meat to cover it.

Place the corn tortilla's in the microwave to warm up. If you try to roll the tortilla's cold, they will tear. When warm, take one, and spread the chicken in the middle. I like to add another spoonful of sauce over it. Then, cover with cheese and add some green onions. Roll tortilla up and place in casserole dish. Continue to do this until dish is full. Add more sauce to the top then cover with cheese. If I have more green onions left over, I will sprinkle over the top.

Bake at 350 degree's until cheese is bubbly.

VARIATION: if you want beef enchiladas, use the red enchilada sauce. It's best if you use a roast of some sort and shred.

Carrot Cake

4 eggs
1 1/4 cups applesauce
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
1 cup chopped pecans (optional)

1/2 cup butter, softened
8 ounces cream cheese, softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans (0ptional)

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

In a large bowl, beat together eggs, applesauce, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.

Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

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. Stir in chopped pecans. Frost the cooled cake.