Fry 1 lb of bacon in a big skillet and chop 6 jalapenos, a bunch of green onion, 4 pieces of garlic. After bacon is done, pour off most of the grease and sauté the onions, peppers and garlic in skillet and chop up the bacon into small bits. When the peppers look cooked, add the bacon back in and let it get hot again. Then add two 16oz. of sour cream, stir until it is mixed in real good. Next add two blocks of cream cheese (it helps if you nuke them in the microwave for about four minutes first) to the skillet and stir until it is all mixed in real good again. Throw in one to two cups of cheddar cheese, depending on how big your skillet is and let it get good and mixed in too.

Pour it all into a big bowl (one I made so it will look pretty) cover it with shredded cheese and jalapeno slices for decoration. Hide until ready to serve.

Fry 1 lb of bacon in a big skillet and chop 6 jalapenos, a bunch of green onion, 4 pieces of garlic. After bacon is done, pour off most of the grease and sauté the onions, peppers and garlic in skillet and chop up the bacon into small bits. When the peppers look cooked, add the bacon back in and let it get hot again. Then add two 16oz. of sour cream, stir until it is mixed in real good. Next add two blocks of cream cheese (it helps if you nuke them in the microwave for about four minutes first) to the skillet and stir until it is all mixed in real good again. Throw in one to two cups of cheddar cheese, depending on how big your skillet is and let it get good and mixed in too.

Pour it all into a big bowl (one I made so it will look pretty) cover it with shredded cheese and jalapeno slices for decoration. Hide until ready to serve.

I actually tried several times to make sour cream chicken enchiladas, but never got quite happy with them. So, I started dumping everything I thought might go in Chicken Enchiladas into a big pot. With five children and all their friends coming out'n eating, I always made a lot.

• Chop up 5 or 6 onions, think about one for every fellow, two if they're big, or if'n; you want seconds; or leftovers (better some times the second day)
• Chop two to 6 jalapenos depending on how hot you want it, 2 just showing up, 4 right there with you, and 6 reminding you later.
• Chop 4 to 6 other peppers, bell for sissies, poblanos or Anaheim's to show you care, more jalapenos cause you don't care.
• Let them all simmer with as much garlic as you can peel and a wee bit of olive oil while you chop up the chicken. Salt and pepper it and add one tablespoon of chili powder and one teaspoon of cumin.
• Chop up raw chicken Breast, (always capitalize Breast) one per participants or servings (LEFTOVERS anticipated) into bite size (realistic) pieces and throw them in the pot.
• Let it all cook until you think the chicken is done.

For a pot using 6 chicken Breast:

• Add a large can of cream of chicken soup. Then add a 16 0z. of sour cream. And then add one regular size can hominy or whole corn (pour off the water) and one can of black beans (not too much). Let it all cook together and get good and hot, but keep stirring so the sour cream doesn't get scorched on the bottom.
• Make Rotel Queso, by putting a can of Rotel to half a log of Vellvetta cheese together in a microwave until melted. Five minutes, stir, five minutes.

Serve the Sante Fe Sour Cream Chicken Soup in a bowl with a big dollup (more than a little) of the Rotel Queso. That's the way I like it.