Dad’s Enchiladas and Refried Beans

My dad lived in Guatemala for two years and learned how to make great enchiladas! We were raised on these enchiladas and to this day, I still love them!

Makes 12 ENCHILADAS

Vegetable or Canola oil
2 chicken breasts
12 corn tortillas
1 yellow or white onion, diced
1/2 cup cilantro, chopped
1 cup cheddar cheese, grated and divided
1 small can diced or sliced olives, divided
1-28 oz. can Enchilada sauce, red or green
2 pie tins or deep plates

Preheat oven to 350.

In a saucepan, boil enough water to cover chicken breasts. Cook on medium heat until chicken is done (about 8-10 minutes). Remove chicken and allow cool, then diced or shred. Saute the onion in a small saute pan until translucent. Combine the chicken and onions. Add the cilantro, olives and most of cheese, reserving some for the top of the dish.

In a small saute pan, heat canola or vegetable oil on medium heat. Place several folded paper towels on a plate. Gently place one corn tortilla in the oil long enough to soften the tortilla (about 5 seconds-the tortilla should sizzle, if not, the oil needs to be hotter). Lift the tortilla with tongs and allow the oil to drip off. Dip the remaining 11 tortillas. Stack on the plate.

Empty 1/3 of the enchilada sauce into a pie tin, deep plate or large shallow bowl.

Line up your ingredients on the counter, in this order: tortillas, enchilada sauce, pie tin or deep plate, chicken mixture, 9×11 inch casserole dish.

Starting with the tortilla, dip one side into the enchilada sauce and lay face up in the pie tin or deep plate. Add a scoop of the chicken mixture and roll tightly. Place in the casserole dish. Continue with the remaining tortillas. Once all the filled tortillas on lined up in the pan, pour the remaining enchilada sauce on the tortillas. Sprinkle with remaining cheese, olives and cilantro.

Bake for 30 minutes. Allow to set for 10 minutes before serving.  These freeze well, so we always double the batch!

REFRIED PINTO BEANS

Place 8 oz. whole dried pinto beans in a sauce pan and cover with water. Add large slices of onion. Soak for 8 hours or overnight.

Cook on medium heat until the beans are very soft (about an hour). In a large saute pan over medium heat, heat 1 tablespoon oil. Add 3/4 of the cooked beans (with some of the liquids) and smash until they are no longer identifiable as beans. Add the liquid from the beans to reach desired consistency. If they are too watery, just cook on low until the desired consistency is reached. Add the remaining beens and mix. Add salt to desired taste. VIOLA! Easy and so tasty!