Enchiladas

Ingredients:

* 1 lb shredded chicken, ground turkey, or ground beef
* Salt and pepper
* 2 teaspoons cumin powder
* 2 teaspoons garlic powder
* 1 teaspoon Mexican Spice Blend (or Mexican chili powder)
* 1 red onion, chopped
* 2 cloves garlic, minced
* 1 cup frozen corn, thawed (can substitute canned corn)
* 1 can green chiles
* 1 - 1 1/2 cups salsa
* 1 small green pepper, diced
* 16 corn tortillas
* 1 1/2 cups enchilada sauce, canned
* 1 cup shredded Cheddar cheese

Directions:
Season meat with salt and pepper. Brown meat over medium heat. Add onion and garlic and saute until tender. Add corn and chiles. Stir well to combine. Add salsa and stir in cumin, garlic powder and Mexican spices. Saute 1 minute.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.

Susan and Dustin's Pizza Crust

Ingredients:

• 1 c warm water
• 2 t active dry yeast
• pinch of sugar
• 2.5-3 cups flour
• 2 t olive oil
• 1/2 tea salt
  
• 1 T Italian seasonings
• 1 t garlic powder
  

Directions:
Preheat oven to 500 degrees. Mix 1 cup warm water with 2 teaspoons active dry yeast and a pinch of sugar. Let stand for 15 minutes. Stir in 2 teaspoons olive oil, 1/2 teaspoon salt, 1 tablespoon Italian seasonings, and 1 teaspoon garlic powder. knead in flour 1/2 cup at a time until the dough slightly bounces back when you poke it. Let it rise for about 15 minutes or until close to double in size. Sprinkle a cookie sheet or pizza stone with cornmeal or flour and roll dough onto it. Top with sauce and toppings of your choice. Bake for 10-12 minutes.