WASHINGTON — It’s hard to come up with easy and quick recipes for dinner after church on Sundays without it being sandwiches or hot dogs and chips. We want tasty meals that our families appreciate but we don’t want to spend a lot of time in the kitchen; it is supposed to be a day of rest, after all. And we can’t eat out every Sunday, although that would be fun. This is a wonderful recipe I came up with that is quick and easy- doesn’t take a lot of time to bake and satisfies our family’s yen for south-of-the-border flavors. I like to plan for leftovers for lunches but you won’t have much leftover with this recipe. I served it with baked beans and coleslaw but sides of rice and refried beans would also be great. You could save even more time by cooking the ground chicken mixture ahead of time except for the cream cheese and refrigerating or freezing until you want to use it. Just reheat and add the cream cheese before assembling the enchiladas. And, just for clarification, dinner, to me, is the mid-day meal, supper is the evening meal and lunch is a quick noon meal when you’re on the run.
2 pounds ground chicken
1⁄2 - 3/4 cup chopped onion
12 flour tortillas, 10” or 12”
2 cups shredded chihuahua cheese
1 small can diced tomatoes with green chilies, drained
1 8 oz pkg cream cheese
1 pkg taco seasoning
1⁄2 small jar salsa
Brown ground chicken and onion, stirring frequently until cooked and crumbly. Add cream cheese, taco seasoning and the drained can of tomatoes. Stir until cheese is melted and seasoning and tomatoes are mixed in. Spray baking dish with cooking spray. Put about 2 heaping tablespoons of chicken mixture in each tortilla, spread down center of tortilla and roll up. Place each enchilada seam side down in the baking dish, laying them beside each other as you go. (you might need two dishes, depending on the size you use) Mix together any unused chicken mixture with the salsa. After filling each tortilla and laying them in the baking dish, spoon salsa mix over the enchiladas. Sprinkle shredded cheese over the top of the salsa. Use extra cheese if desired. Bake for about 30 minutes at 350 degrees until cheese is melted and enchiladas are hot through. Serves 4-6.
Hint: Chihuahua cheese is a white cheese I found at our local discount grocery in the cream cheese and tortilla section
1 pound hamburger, browned
1 medium onion, diced (add to hamburger)
1 package of taco seasoning (add to hamburger)
1 green pepper, diced
6 cups shredded zucchini
1 can cream of mushroom soup
Shredded cheese of your choice (16 ounces)
Layer everything in a 9 X 13 inch baking dish. Bake at 350 for 45 minutes.
1⁄2 cup water
1⁄2 cup vinegar
1⁄2 cup sugar
1⁄2 cup Splenda
Mix together and bring to boil. Remove from heat and let cool.
1 small head cabbage, shredded.
2 cups water
1 T salt
Mix salt in the 2 cups water and pour over shredded cabbage. Stir cabbage in the water to coat all pieces. Let stand about 30 minutes. Drain and rinse. Pour the sweet and sour dressing that has cooled over the cabbage, mix together and chill. Keeps well several days.