Ranch Chicken Enchiladas

3 chicken breasts, thawed
1 can black beans, drained
1 cup milk
8 oz sour cream
1 package of Ranch seasoning
1 cup of Mayo.
4 tortillas
2 cups shredded cheese
Salsa (optional)

Cut chicken into bite size pieces and cook in a pot with canola oil for 5-10 minutes on medium high heat, or until chicken is done.  Add black beans and continue cooking for 2 minutes.  Let cool.  In a separate bowl, combine sour cream, ranch seasoning, milk, and mayo.  Mix together for 2 minutes.  Then pour sauce mixture of chicken and beans and stir until well mixed.  In a buttered 9 X 13 baking pan, spread out two tortillas,  Then add half the chicken and sauce mixture and sprinkle half the cheese over it.  Then top with remaining tortillas, chicken, and cheese.  Bake at 375 degrees for 25 minutes.  Serve with salsa, if desired.  Serves 4.

Baked Beans

6 slices Bacon
1/3 cup Celery
1/4 cup Onions
1/4 cup Green Pepper
1 large can Beans
1/4 cup Ketchup
2 tbsp Molasses
2 tbsp Brown Sugar
3 drops Tabasco Sauce

Mix ketchup, molasses, brown sugar, and Tabasco sauce and heat. Cook bacon, steam celery, onion, and green pepper in drippings. Add beans and bake until hot.