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Weekday dinner inspiration: Lone Star Chicken Enchiladas and more

Mon | Easy does it

A versatile bag of cheese tortellini can be used in many ways, but tonight it's headed for a brothy bowl of soup. For Green Tortellini Soup With Parmesan, cook the pasta according to instructions in about 7 cups of stock (chicken or veggie). In the last few minutes of cooking, add a cup of frozen peas and 2 cups of chopped fresh spinach. Season with salt and pepper. Garnish with grated or shaved Parmesan. Serve with heated herbed focaccia bread.

Tues | Dilly of a side

Vegetable sides dishes flummox me some nights and I get tired of the same old thing. Dill Green Beans are a tasty accompaniment with almost any protein you put on the table, including fish. To make, steam a pound of trimmed green beans for 6 to 8 minutes, then toss with a mixture of ¼ cup rice vinegar, ¼ cup reduced-sodium soy sauce, 2 tablespoons snipped fresh dill and, if you'd like, 1 tablespoon of sesame seeds.

Wed | Rotisserie chicken

Lone Star Chicken Enchiladas (recipe below) require 3 cups of shredded cooked chicken, which will be an entire bird. If you want to use white meat only, you'll need to buy a couple of rotisserie chickens and save the dark meat for another use. Instructions are included on how to make ahead and freeze. Seasoned rice and fresh fruit on the side.

Thurs | Asian accents

Use store-bought sesame ginger salad dressing — Annie's Naturals makes one — for easy Asian Beef Salad With Egg Rolls. Load up salad greens with shredded carrots, sliced water chestnuts, crunchy snow peas and bean sprouts. Dress with vinaigrette and layer on rolls of deli roast beef. Halve the hot baked egg rolls and place on top.

Fri | Kicked up cuisine

Make Spicy Toasted BLTs with thick slices of bacon and tomato, ice-cold lettuce and a slather of mayonnaise spiked with heat on thick slices of country bread. To make the spicy spread, add 2 teaspoons chili powder, 1 clove minced garlic, a couple squeezes of lemon juice and a few shakes of cayenne to ⅓ cup mayo. (Or check out Marie's chipotle ranch dressing, which is usually stocked in the refrigerated cases of the produce section.) Serve sandwiches with watermelon slices and jicama sticks doused with lime juice.

Read Stir Crazy online at Janet K. Keeler can be reached at or (727) 893-8586.


Lone Star Chicken Enchiladas

3 cups shredded cooked chicken

1 can (10 ounces) diced tomatoes with mild green chiles, drained

¾ cup salsa verde

1 can (4 ounces) chopped green chiles

1 can (2 ¼ ounces) sliced black olives, drained

1 teaspoon ground cumin

2 ½ cups heavy whipping cream

¾ teaspoon salt

12 (6-inch) corn tortillas, warmed

2 cups (8 ounces) shredded pepper jack cheese

In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.

Dip both sides of each tortilla in cream mixture; top with ¼ cup chicken mixture. Roll up and place seam side down in a greased 9- by 13-inch baking dish. Pour remaining cream mixture over top; sprinkle with cheese. (If you want to freeze, cover and place in freezer for up to six months.) Bake in 350-degree oven for 35 to 40 minutes or until heated through.

To cook frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator for 30 minutes. Cover and bake at 350 degrees for 35 to 40 minutes or until heated through.

Serves 6.

Source: Taste of Home

Weekday dinner inspiration: Lone Star Chicken Enchiladas and more 04/24/12 [Last modified: Tuesday, April 24, 2012 4:30am]
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