You'll need:

• Fresh, quality corn tortillas
  
• Cooked/shredded chicken, ground beef or your favorite filling
  
• Onion
  
• Crumbling cheese (Fresco, Feta)

If you use ground beef, after you brown and drain the meat, add about 1TSP capers to 1lb. of meat.

Assembly:

Heat Mi Vida Enchilada Sauce, lightly fry tortillas (approx. 5 sec each side). They should be soft enough to roll. Drain, and add filling and roll to 1" dia. Place rolls on a serving plate, cover with sauce, top with onion slices and cheese.

Makes 12 Enchiladas.

Saute 1/4 cup chopped onion and a tsp fresh chopped garlic in 2 TBSP heated oil. Add 1/2 cup rice and stir until lightly browned, add 2 TBSP tomato sauce and stir to combine. Add 2 cups water and 1 tsp salt. Bring to a boil and reduce heat to low boil. Cover and simmer for 15 minutes.

Saute 1/4 cup onion in 2 TBSP oil. Add one can pinto beans including some water (watch out for splattering). Cover and cook for 20 minutes occasionally mashing the beans with the back of a large spoon or potato masher. Careful not to burn or let the beans get too dry. If they start to get dry, add a little water. The beans are done when they are all mashed and fairly smooth.