With a toddler in the house, I look for foods that are a snap to make. Loaded with beef, cheese and a flavorful rice mix, these enchiladas come together with out any fuss. But they're so good that guests think I spent hours in the kitchen.
These chicken enchiladas put a little zip into any menu. The rolled tortillas are filled with a hearty mixture of cheese, chicken and green chilies and then topped with a creamy sauce and more cheese. I sometimes use leftover turkey instead of chicken. —Karen Bourne, Magrath, Alberta
You won't bring home leftovers when you make these easy enchiladas. With a homemade tomato sauce and cheesy filling, they always go fast. You can substitute any type of cheese you wish. —Ashley Schackow, Defiance, Ohio
I created these enchiladas to satisfy several picky eaters in our house. They were an instant hit and are now requested at least once a week. I especially like that we can enjoy this meal twice by freezing half for a later (and busier) day. —Stacy Cizek, Conrad, Iowa
This is one of the first recipes I created and cooked for my husband right after we got married. He was so impressed! We fix these creamy enchiladas for friends regularly. —Melissa Rogers, Tuscaloosa, Alabama
These enchiladas are easy to make ahead and refrigerate until you’re ready to bake. After quickly cooking the tortillas in hot oil, I layer them between paper napkins to soak up excess oil.—Joan Hallford, North Richland Hills, Texas
These American-style enchiladas are rich, creamy and loaded with cheese. Kids will like the texture and the fact that they have just a touch of south-of-the-border heat.
Belinda Moran - Woodbury, Tennessee
Start with deli-roasted chicken and this family-friendly casserole will be ready in no time. For a milder version, use Monterey Jack cheese in place of pepper Jack.—Avanell Hewitt, North Richland Hills, Texas
"I created this recipe one night when we were in the mood for enchiladas but didn't want all the fat and calories of the traditional ones. I used ingredients I had on hand that day, and now this recipe's a family favorite!" —Nicole Barnett, Centennial, Colorado