Our daughter Lisa and our 2 grandchildren came to visit with us for a week over spring break. We drove to Atlanta to pick them up and stopped at the Smokey Mountains for a overnight stay. That was a lot of fun. We took them to the Aquarium in Gatlinburg, one of the best Aquarians I have been to. The kids had a great time. I don’t know who was looking more forward to it, the children or me! I enjoyed having them, they grow up so quick. It seems they were just babies and now they are 9 and 8. Where does the time go. Lisa said she wanted to prepare dinner one night while they were here and that sounded good to me. Well Lisa didn’t invent the enchilada but let me tell you she perfected it! They were wonderful. I ask her if I could share her recipe with you all and she was glad to give it to me. She served this with rice however this recipe can stand along it is so good. We plan to have this on a regular basis. ENJOY

CHEEESY CHICKEN ENCHILADAS


6 skinless chicken breasts

1 jar of picanta sauce (16oz.)

1 package if Mexican style shredded cheese, divided

1 can refried beans

10 flour toriallas


Cook chicken and shread.

Spread 1 cup of sauce on the bottom of a 13x9 baking dish.

In a bowl combine refried beans, salsa, chicken, and shredded cheese.

Spread combined mixture into the center of tortilla shell, roll up and place seam down, on salsa in your baking dish.

Top with remaining salsa and cheese.

(Now if you want to kick it up a notch, drop a few drops of hot sauce on top!!! WOW)

Bake @ 350 for approximately 20 minutes or until warmed thoroughly.