Chicken Enchiladas and Refried Beans

Enchiladas:

2 boneless, skinless chicken breasts
1 jar salsa
2 c Mexican blend cheese
9/10 flour tortillas
1 t chili powder
1 t cumin
1 t onion powder
1 t garlic powder
1 t pepper
1/2 t salt
1 t oregano



Refried Beans:

1pkge Goya Pinto beans
4 slices of bacon
1/2 large onion
4 or 5 cloves of garlic
1 cup cheddar or Mexican blend cheese.

Directions

Enchiladas

1. Combine seasonings and rub over chicken breast, cook them in a preheated oven at 450º F for 35 minutes, or until done. Allow to cool for 5 minutes

2. Shred chicken with two forks into medium bowl. Pour in half the jar of salsa, mix together well. Pour about a tablespoon of the salsa into the bottom of your baking dish. Scoop out about a tablespoon of the chicken/salsa mixture and put in the center of a flour tortilla, roll them and place them into the baking dish, pressing them in tightly together (in a 9x8 baking dish you can fit about 9 small enchiladas in there).

3. Top enchiladas with rest of salsa and cheese. Bake at 400º F for 30 minutes.


Refried Beans

1. In a pot, put for slices of bacon, cut into small pieces, and one package of rinsed pinto beans. Add enough water to cover the beans, cook until beans are tender (note you will have to keep adding water to make sure they don't dry out while cooking).

2. Chop your onion and cloves of garlic, saute them in a skillet with a tablespoon of olive oil. Once the beans are cooked through, pour them into the skillet with the onions and garlic. Cook them till all water is cooked off, add cheese and take a potato masher or back of a wooden spoon and mash the beans to desired consistency.