1 lb. bag pinto beans
2 ham hocks
Garlic to taste
1 med. chopped onion
Flour tortillas
1 c. grated cheese
Sour cream
Black olives
4 chicken breasts, boned & cut
Salsa
1 can enchilada sauce

Soak beans overnight in 6 cups water. Add ham hocks, onion and garlic; cook over low heat to desired consistency.

In a large pot bring 6 cups water to boil, add chicken. Bring back to boil and remove from heat; let chill. Set in water 1-1 1/2 hours. Remove meat from bone and set aside.

When beans are done to desired consistency fill tortillas with bean and chicken combo. Add a dash of salsa and roll. Place in greased baking dish. Cover with enchilada sauce and grated cheese. Place in preheated 350 degree oven approximately 45 minutes. Remove and garnish with sour cream and olives.