Green Enchilada Chili

Tonight I went to my sister's house and hung out with her for a bit. I brought homemade rolls and she made a new Chili recipe!

Melt in your mouth rolls

3 cups hot water
1 1/2 tbsp instant yeast
4 cups flour (starting) adding up to 8 cups - of course I used whole wheat
1/4 cup oil
1/4 cup honey
1/4 cup gluten
1 tbsp salt
1/4 cup powdered milk
1 crushed up 1000mg vitamin C

in a mixer, combine hot water with yeast. Add about 4 cups of flour and mix to paste-like consistency. Add oil, honey, salt and gluten. Turn the mixer from low to medium and add powdered milk. Gradually add more flour (I do 1/2 cup at a time) until dough starts to clean the bowl. Let knead in mixer for 5 minutes. Add crushed vitamin and mix 1-2 minutes more.
Slather hands with shortening to keep dough from sticking to your hands and break dough into abt 36 pieces and shape into rolls. Place on baking sheet and let rise in a warm area until doubled in volume (abt 15 min for me today). Bake at 350 for 19-22 minutes or until toasty brown.

Green Enchilada Chili
2 cups cooked chicken, cubed
1 large can green enchilada sauce
2 cans chicken broth
2 cans black beans
2 cans white beans
16 oz sour cream ( I prefer fat-free for less calories, but do what you like)
8-16 b0z grated pepper jack cheese

combine chicken and sauce in a large pot at medium heat. Add broth and beans. Simmer 10+ minutes. Add sour cream and let the chili get nice and hot. Gradually grate cheese into chili (if you add it all at once, you will have gooey chili instead of creamy). Serve and enjoy!