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Chicken Enchiladas • 2- 8oz chicken breast • 8 oz cheddar cheese grated finely • 18 corn tortillas • ½ cup oil for frying
• ½ onion chopped finely (can omit if you do not like onion) • 1/3 cup flour • ½ cup oil • 3 tsp chili powder • ½ - 1 tsp of salt to taste • Pinch of garlic salt • 4 cups water Instructions 1. Using a pressure cooker add chicken to pot lightly salt and pepper. Cover with water and pressure cook for 15 minutes after it comes to pressure. (you can also boil chicken on the stove or in a slow cooker till it is cooked through and shredable). 2. Once the chicken is cooked shred it with two forks and put to the side. 3. In a large skillet add oil to cover the bottom of the skillet. Over medium heat once the oil is hot add the tortillas one or two and a time in a single layer and fry on one side of 30 seconds, flip and fry the second side for 30 seconds or until the tortilla is soft. Remove from skillet and place on a paper towel to drain grease. Repeat with all the tortillas an put to the side. 4. In the same large skillet add ½ cup oil and flour whisk together and cook for 2 min over medium heat. Add Chili powder (you can add more or less to taste), Salt, and garlic salt. Wisk to incorporate all ingredients. 5. While whisking add the 4 cups of water slowly until it becomes a smooth sauce. It will appear to be watery at first and will thicken as it comes to a simmer. Salt to taste and cook until it becomes thick enough to cover the back of a spoon. If it is too thin you can add more flour or too thick add more water.
Refried Beans • 2 cups dry pinto beans • 2 tsp baking soda • 1 large onion, quartered • 2 Tablespoons oil • 3 cloves garlic, minced • 1-2 teaspoons salt , or more, to taste
they’re not completely cooked after one hour, let them simmer a few minutes longer until they’re done.
• ¾ teaspoon ground cumin , or more, to taste • ½ teaspoon Dried oregano , or more, to taste Instructions 1. Rinse pinto beans in a colander, removing any unwanted pebbles or pieces that may be in the bag. 2. Add the beans and baking soda to a large pot, stir to combine. Cover with water and soak overnight. 3. Drain soaked beans and return them to the pot. Add fresh water to cover the beans up to two inches above them. Add onion to the pot and a couple dashes of salt. 4. Bring beans to a boil, cover and simmer for one hour, stirring occasionally. Check the beans and if
5. Drain the beans, removing the onion and reserving the bean broth water.
6. In a large skillet (preferably an iron skillet), heat lard or oil over medium heat. 7. Add the garlic and stir. Add the beans, cumin, oregano and ¼ cup of the bean broth. 8. Cook, gently smashing the beans as they cook with a potato masher or fork. 9. Continue stirring and mashing, adding additional bean broth as needed until you get the texture you like and the beans are the consistency of soft mashed potatoes. Taste and season with additional salt, cumin and oregano, as needed. Top with shredded cheese, if desired.
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6. Preheat your oven to 350 degrees.
7. In a 9x13 casserole dish cover the bottom with
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