Easy Enchiladas

When you're in the mood for Tex-Mex, this is the dinner to make. From kitchen to table, it takes about an hour, and half of that is hands-off baking or cooking time. I like to make a few pans of enchiladas and keep them in the freezer for this busy month. They will bake from the totally frozen state to piping hot in just one hour.

-SHIRLEV HARRINGTON

Chicken-and-Spinach Enchiladas

MAKES 5 TO 6 SERVINGS

PREP: 15 MIN., BAKE: 30 MIN., STAND: 5 MIN.

1 (10-oz.) package frozen chopped spinach, thawed

1 (16-oz.) jar medium salsa with cilantro, divided

2 (10-oz.) cans enchilada sauce

1 (8-oz.) package cream cheese*

2 ½ cups shredded or chopped roasted chicken

10 (7- to 8-inch) flour tortillas

1 (8-oz.) package shredded Mexican four-cheese blend

Toppings:shredded lettuce, guacamole, chopped fresh cilantro, chopped red onion, halved grape tomatoes

1. Drain spinach well, pressing between paper towels. Set aside.

2. Stir together ¼ cup salsa and enchilada sauce, and set aside.

3. Microwave cream cheese in a medium microwave-safe bowl at HIGH 1 minute or until very soft. Add spinach, chicken, and remaining salsa, and stir until blended.

4. Spoon a heaping [fraction one-third] cupful chicken mixture down center of each tortilla. Roll up tortillas, and place, seam sides down, in a lightly greased 13- x 9-inch baking dish. Pour enchilada sauce mixture evenly over top of rolled tortillas; sprinkle with shredded cheese.

5. Bake at 350° for 30 minutes or until bubbly. Let stand 5 minutes. Serve with desired toppings. CLAUDIA HON

VESTAVlA HILLS, ALABAMA

* [fraction one-third]-less-fat cream cheese may be substituted.

Note: For testing purposes only, we used Tostitos Medium Salsa and Old El Paso Enchilada Sauce.

Dressed-Up Retried Beans

MAKES 6 SERVINGS

PREP: 10 MIN., BAKE: 30 MIN.

Use full-fat beans and cheese, if desired.

2 (16-oz.) cans fat-free refried beans

6 (¾-inch) reduced-fat Monterey Jack cheese cubes

6 pickled whole jalapeno peppers

1. Spoon refried beans evenly into 6 (6-oz.) lightly greased ramekins or custard cups. Top each with 1 cheese cube, pressing gently into center of beans. Top beans with 1 jalapeno pepper. Place ramekins on a baking sheet.

2. Bake at 350° for 30 minutes or until cheese is melted and beans are heated. Note: If you prefer, spread beans into a lightly greased 8- x 8-inch baking dish. Top with cheese cubes and jalapeno peppers, pressing gently into beans. Bake as directed.

For More Info

Stress-free Mexican menu: southernliving.com/december2006

Copyright Southern Progress Corporation Dec 2006
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