Tex-Mex

This recipe makes great use of rotisserie chicken, available at most supermarkets.

Traditionally, the tortillas are fried in oil until soft. We've omitted the oil by wrapping the tortillas in damp paper towels and heating them in the microwave. Serve the enchiladas with the Ranch Beans and Mexican rice with tomatoes and onions.

Serve this on its own, or use it for chalupas, tacos, or nachos.

Offer a colorful side of steamed broccoli with slivers of red and yellow bell peppers and a lemon dressing. Finish lavishly with chocolate pecan pie à la mode.

Sabrina Henderson of Gardena, California, writes: "My love of cooking dates back to my junior-high home economics class. After that I took home ec every year I could. My last teacher in high school was the best. He was a former chef who taught us how to make classics like lasagna and chicken cordon bleu. I still prepare those dishes for company."

White corn, cilantro and jalapeño chili give the classic Caesar a Texas accent.

"A good newspaper review of the Cosmos Cafe in Houston convinced me to try out the restaurant and particularly the owners award-winning green chili," says Janice E. Bryant of Humble, Texas. "It was everything chili should be—hearty and hot with a great kick from poblano chilies." Serve the chili with warm corn tortillas, and pass bowls of chopped fresh cilantro, chopped green onions and sour cream for garnishes. This recipe can easily be halved for a smaller crowd.

(Grilled marinated Skirt Steak with Bell Peppers, Onions, and Flour Tortillas)

Pair this with a green salad for a light lunch.

This dish comes together in no time, especially if you have leftover chicken on hand and use purchased guacamole.