Ingredients:

• 1 1/2 pd. boneless, skinless chicken breasts (about 3-4 breasts)
• 4 cups water
• 1 tsp. salt
• 1/3 tsp. pepper
• 1/2 tsp. garlic powder
• 2 tsp. chili powder
• 1 tsp. onion powder
• 1 tsp. dry oregano
• 1/4 tsp. cumin 
• 1/2 medium onion, sliced thinly
• 1/2 cup shredded Mexican blend cheese
• 1 cup shredded lettuce
• 1 can refried beans
• 6 flour tortillas 
• Toppings: jalapenos, sour cream, red enchilada sauce, Mexican blend cheese

1. In a large pot, bring chicken, onion, and spices to a boil. Boil  covered 15 minutes on high. 
2. Reduce to medium and simmer for 1 hour with lid cracked.
3. Most liquid should be evaporated and chicken mixture easily shredded when poked with a spoon and twisted.
4. Remove from heat and stuff tortillas in the center. Layer 2 tbsp.  refried beans, chicken,  lettuce, and last the cheese. Fold tortillas burrito style and place into greased baking pan. 
5. Top with queso blanco (see below for recipe) and bake 350 degrees for 7 to 10 minutes or until heated.
6. Serve with favorite Mexican sides.

Queso Blanco
Ingredients:

• 1 pd. white American cheese
• 2 can diced green chilies, undrained
• 1/2-1 cup heavy cream, depending on thickness of dip you prefer

1. Simmer all ingredients in a saucepan till smooth.

*Can use your preferred 8 oz.canned queso blanco available at the grocery store.