4 chicken breasts, boiled and the meat shredded
1 to 1 1/2 cups salsa
1 1/2 to 2 cups of refried beans
1 cup each Shredded Monterey Jack and Sharp Cheddar
1 envelope of taco seasoning mix
garlic powder
cumin
butter or margarine
1 package of burrito size flour tortillas
oil for frying

Mix the salsa with the cooked , shredded chicken. Let marinate at least 30 minutes, overnight is even better! After the chicken & salsa mixture has sat for at least 30 minutes, warm it in a skillet and add taco seasoning mix, following the directions on the package. Heat the refried beans in a sauce pan. Add enough butter or margarine to help thin the beans out as they heat. Add garlic powder and cumin to taste. Heat about an 1 to 1/2 inches of oil in a large frying pan or electric skillet. Warn tortillas between 2 damp paper towels in the microwave.

To Assemble:

Lay a tortilla on a plate. Put between 1 and 2 tablespoons of beans in the center of the tortilla. top with 1 to 2 tablespoons of the chicken mixture on top of the beans and then top with cheese to your taste.

Fold 1 end over the filling, then fold sides in to make an envelope. Fold over until the filling is covered and not spilling out. (This takes practice but it's fun to learn. If you need to, secure the burrito closed with a tooth pick) Fry in the oil until golden brown.

Recipe #2 < the dip >

2 ripe avocados
lemon or lime juice to taste
salsa to taste
sour cream to taste
garlic powder to taste
season salt to taste
black pepper to taste

Mash the avocados ( i like mine kinda lumpy) add the other ingredients tasting as you go! This is really good with Queen Karen's Awesome Chimichangas, with tortilla chips, on homemade nachos, in chili and on anything you would want to put guacamole on.

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