Sour Cream Chicken Enchiladas

I love this recipe, I alter it to our tastes and I've doubled it for company.

1/4 C chopped onion
2 garlic cloves, minced
1 T butter
2T flour
1 C chicken broth
1 can ( 4oz) chopped green chile or fresh
1/8 t pepper
1 C shredded cheese, divided
1/2 C sour cream
2 C chopped cooked chicken
4 flour tortillas
In a small saucepan, saute onion and garlic in butter until tender. Combine flour and broth until smooth; gradually add to pan. Stir in the chile and pepper. Bring to a boil; cook and stir for 2 min or until thickened. Remove from the heat; stir in 1/2 C cheese and sour cream until cheese is melted. Combine chicken and 3/4 c sauce. Place about 1/2 C chicken mix. down the center of each tortilla. Roll up and place seam side down in a greased 11x7 baking dish . Pour remaining sauce over enchiladas. Bake uncovered at 350 for 20 min. Sprinkle with remaining cheese. Bake 5-10 min longer or until cheese is melted. Garnish with olives, tomatoes and green onions if desired. Yield: 2 servings

Classic Carrot Cake

This recipe is one of my favorites from one of my cooking magazines. It is absolutely delicious and you can alter it some to make it healthier.

1 can(8oz) unsweeatened crushed pineapple
2 C flour
1 C sugar
1C packed brown sugar
2t baking soda
2t cinnamon
1/4 t salt
4 eggs
1C vegetable oil
2C shredded carrots
3/4 C chopped walnuts ( i omit these)
Frosting:
2 packages (8oz) cream cheese, softened
1/4 C butter , softened
2 t vanilla extract
1 1/2 C confectioners' sugar

Drain pineapple, reserving 2 T juice. In a lg. mixing bowl, combine dry ingredients. Add the eggs, oil, carrots, pineapple and reserved juice; beat until combined. Stir in walnuts if you use then. Transfer to a greased 13x9 baking dish. Bake at 350 for about 35 minutes or until a toothpick comes out clean. Cool before frosting. For frosting, in a small mixing bowl, beat cream cheese and butter until smooth. Beat in vanilla. Gradually beat in confectioner's sugar until smooth and ice cake.