I started making these enchiladas last year during the lent season. It allows my family to observe lent and still enjoy Mexican food. When I brought it to school, my coworkers couldn't get enough of it.—Mari Acedo, Chandler, Arizona
My husband took these to work, and now the guys always ask for them. They’re restaurant-style, rich and spicy, and you can prepare them with cooked chicken or beef, too. —Anna Rodriguez, Bethpage, New York
I like to top this wonderful meatless meal with lettuce and serve it with extra picante sauce. It's quick, easy, filled with fresh flavor and definitely satisfying! Lesley Tragesser - Charleston, Missouri
After cooking ground beef in the microwave, I combine it with cans of bean dip and green chilies to fill flour tortillas. Cheddar cheese and black olives jazz up the prepared enchilada sauce that tops this swift Mexican specialty.
-Linda Lundmark, Martinton, Illinois
My family likes these enchiladas so much that they request a turkey dinner several times a year just so I'll make this dish with the leftovers. I usually double it because I feed three growing boys—two teenagers and my husband! —Beverly Matthews, Pasco, Washington
We enjoy Southwestern flavors and this six-ingredient recipe never gets boring. The chicken sizzles in the skillet before getting baked and comes out tender and juicy every time. —Nancy Sousley, Lafayette, Indiana