Tex-Mex

This recipe can be increased to serve any number of hungry people as a main course or appetizer. Chopped olives, chopped red or green bell peppers and kidney beans are also good in this dish.

From Jane Butel's cooking school in Albuquerque, New Mexico.

Can be prepared in 45 minutes or less.

This recipe makes great use of rotisserie chicken, available at most supermarkets.

Traditionally, the tortillas are fried in oil until soft. We've omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave. Serve the enchiladas with the Ranch Beans and Mexican rice with tomatoes and onions.

"A good newspaper review of the Cosmos Cafe in Houston convinced me to try out the restaurant and particularly the owners award-winning green chili," says Janice E. Bryant of Humble, Texas. "It was everything chili should be—hearty and hot with a great kick from poblano chilies." Serve the chili with warm corn tortillas, and pass bowls of chopped fresh cilantro, chopped green onions and sour cream for garnishes. This recipe can easily be halved for a smaller crowd.

(Grilled marinated Skirt Steak with Bell Peppers, Onions, and Flour Tortillas)

Pair this with a green salad for a light lunch.

This dish comes together in no time, especially if you have leftover chicken on hand and use purchased guacamole.