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
“This hearty entree is delicious and easy to simmer in a slow cooker all day long. Sometimes, instead of using tortillas, I place the pork on top of shredded lettuce for a tasty salad.” —Lisa Glogow, Aliso VIejo, California
"I spend a lot of time in the garden and yard, so I like dishes that can be fixed in a hurry," says Doris Gill of Sargent, Nebraska. "This is very quick to put together and makes a tasty meal along with a lettuce salad."
Our family of five enjoys trying different ethnic cuisines. This Italian specialty has a little Mexican zip. Be careful not to overcook the manicotti. If the filled shells happen to break, just place them in the pan seam-side down.
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.
Everyone who tastes my chili comments that it is restaurant-quality. It's especially good with homemade corn bread. I have always loved to cook, and I enjoy developing original recipes like this one.
Mother used to fix this wonderful, easy dish when we had company. She was from a family of fantastic Cajun cooks, so our food was always well-seasoned. In Louisiana, rice is part of many meals. The cheese sauce sets these stuffed peppers apart from any others I've tried. —Lisa Easley, Longview, Texas
“These tasty flatbread tacos, made with convenient refrigerated biscuits, are ideal for serving buffet style. Set out the toppings and let everyone make their own!”
-Jennifer Eggebraaten, Bothell, Washington
My husband and I have two sons, ages 5 and 3. With our demanding careers, main dishes like this one that can be prepared in a flash are essential for us. I always have the ingredients for this recipe on hand. Cooking the rice and shredding the cheese the night before save precious minutes at dinnertime.
—Beth Osborne Skinner