The Washington Times-Herald


August 22, 2011

Sunday recipe

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.

Text Only
  • Halloween treats designed to scare your little boos and ghouls

    Whip up a frightfully fun Halloween meal
    Halloween is an ideal time to have some fun in the kitchen, especially if you have children. Try these ooky, spooky recipes for a Halloween thrill meal.

    October 24, 2012

  • Nothing says meal like chili

    With the weather finally cooling off somewhat, especially in the evenings, and football season in full swing, I’ve been thinking “chili!”

    September 18, 2012

  • Sweet, delicious and even a little healthy

    My efforts at eating healthier haven’t shown me the expected results yet. I expected after a couple of months of healthy eating not only would I be slim and trim but I would be at the peak of health. I even thought my brown age spots would fade.

    August 27, 2012

  • Key to wine judging: sniff, sip, swish, spit

    I had the honor of being offered the chance, as a media representative, to serve as a “guest judge” at the 2012 Indy International Wine Competition the first week in August.

    August 14, 2012

  • California-inspired corn and potato salad

    I recently returned from a pilgrimage to California to visit my family. The weather was perfect. It was not nearly as hot there as it was when I left here.

    August 7, 2012

  • Finding the perfect wine for my palate

    Recently I saw some Oliver wines on sale at a local business, so I grabbed the Soft Rosé, which I’d been wanting to try because I discovered it’s made with catawba grapes, my favorite. I think I paid $5.49 or so for a bottle, and it was very good.

    February 7, 2012

  • Way to dress up a side dish with red potatoes

    I am always looking for ways to dress up a meal so I’m not always serving the same old side dishes like mashed potatoes or macaroni and cheese.

    January 24, 2012

  • Todd Lancaster.jpg Plenty of great places to eat in Circle City

    With the eyes of the world looking at Indianapolis over the next two weeks, I thought it might be a great time to take the Pub Crawl to the Circle City.

    January 24, 2012 1 Photo

  • LancasterTodd.jpg Headin' back to B-Town

    Bloomington may be Indiana’s most diverse city and boasts foods from Tibet and Vietnam to burritos as big as your head.

    December 27, 2011 1 Photo

  • BullingtonJoyce.jpg Try this pink dessert

    Now I don’t always follow a recipe exactly as it is written.

    December 27, 2011 1 Photo