This recipe proved to be a winner, not only when wrapped in lettuce, but also when served as a dip with tortilla chips. It is so easy to make it ahead, chill and take for a picnic or potluck.—June Barrus, Springville, Utah
My daughter, Lisa Sand, brought 10 pans of these yummy chicken enchiladas to my wedding reception and they were the biggest hit of all the food. So many guests wanted the recipe, we sent it out with our Christmas cards. —Pat Coffee, Kingston, Washington
Everyone loves these warm tortillas wrapped around the mixed grill, veggies and cheese. The recipe's an original with me, and through trial, I found you cannot make an error!—Karen Haen, Sturgeon Bay, Wisconsin
From Dalton, Pennsylvania, Cheryl Battaglia notes, “This chicken-and-rice dish is great for both family and special occasion dinners. It’s a tasty main dish made all in one skillet…and it smells so good while it cooks!”
These flavorful pork chops have both Southwestern and Asian flair—with the chipotle and ancho pepper, and the teriyaki and soy sauce. They're topped with queso fresco—a white, fresh Mexican cheese that has a fine-grained texture and mild flavor. It softens but does not melt when heated. Also called queso blanco, it can be found in Latin markets and larger supermarkets.
It can be pure heaven to dive into gooey, cheesy enchiladas. Especially if they taste anything like the recipe Diane Witmer of Spencer, Wisconsin sent us. They're rich, creamy and extra-cheesy, which makes them very hearty and filling.
This made-over recipe features all the cheesy, savory goodness of the original in a much lighter form. Now Diane Witmer's family in Spencer, Wisconsin can enjoy these enchiladas for dinner with all the taste, but none of the guilt!
Tropical fruit lends a summery taste to Mary Beth Harris-Murphee's easy salmon main course. “Make the salsa the night before and serve it with cellophane noodles or jasmine rice for a fast and delicious meal,” she writes from Tyler, Texas.