Hidden Shortcuts

I’m always looking for quick, easy supper menus. My friend Gregoria Cardenas’ chicken enchiladas fill the bill. They’re based on shortcuts from the market: roast chicken, canned salsa verde, shredded cheeses. While they’re baking, browned rice is simmering on the stove.

Gregoria accompanies this with a salad of chilled greens tossed with a lemony vinaigrette. It’s a refreshing contrast. The dessert is an improvisation: pineapple baked with a citrus caramel sauce. Served warm with vanilla ice cream and more sauce, it’s a fine finish.

Gregoria’s Shortcut Chicken Enchiladas

Active Work Time: 30 minutes * Total Preparation Time: 1 hour

You can substitute Jack cheese with jalapenos for the Mexican-style cheese, if you prefer.

3 cups shredded cooked, skinless chicken, packed

3/4 cup low-salt chicken broth

1 1/2 cups shredded Mexican-style four cheeses

Salt

Freshly ground pepper

1/3 cup corn oil

12 (6-inch) corn tortillas

Nonstick cooking spray, for greasing

2 (7-ounce) cans salsa verde

Salsa, for serving

Hot sauce, for serving

Light sour cream, for serving

* Combine chicken and broth in bowl. Toss to moisten meat. Add 1/3 cup shredded cheese. Toss again. Season with salt and pepper to taste.

* Heat oil in medium nonstick skillet over high heat. When very hot, carefully working with 1 tortilla at a time, use tongs to quickly dip both sides of tortilla in oil (don’t let them cook). Blot on paper towels. Stack hot tortillas and wrap in foil to keep warm.

* Put about 1/4 cup chicken along center of each heated tortilla; roll up tightly. Place seam side down in single layer in greased 13x9-inch baking dish. Pour salsa verde evenly over tortillas. Sprinkle remaining cheese over top. (Can be made ahead and refrigerated overnight, covered airtight.)

* Bake at 375 degrees, covered, until very hot and cheese is melted, about 30 minutes. Uncover and bake 5 minutes more. Serve hot. Pass salsa, hot sauce and sour cream.

6 servings. Each serving: 483 calories; 703 mg sodium; 75 mg cholesterol; 30 grams fat; 26 grams carbohydrates; 25 grams protein; 1 gram fiber.

Mexican Browned Rice

Active Work Time: 20 minutes * Total Preparation Time: 40 minutes

Browning the rice adds color and a slightly nutty taste.

1 1/2 tablespoons oil

1 1/4 cups rice

1 cup chopped red onion

1 jalapeno, seeded (reserve seeds), minced

3 green onions, including tops, thinly sliced

2 3/4 cups low-salt chicken broth

Salt

Freshly ground pepper

2 tablespoons chopped cilantro

* Heat oil in large nonstick skillet over medium-high heat. When hot, add rice. Cook, stirring often, until browned, about 5 to 7 minutes. Add red onion, jalapeno and 1 green onion. Stir well. Cook until red onion is softened, about 4 minutes.

* Stir in broth. Bring to boil, reduce heat to simmer and cook, covered, until rice is just tender and broth absorbed, about 15 minutes. Seaspon with salt and pepper to taste. Stir in remaining green onions and jalapeno seeds to taste (they add the heat). Stir in cilantro just before serving. Serve hot.

6 servings. Each serving: 82 calories; 316 mg sodium; 0 cholesterol; 8 grams fat; 3 grams carbohydrates; 1 gram protein; 0.26 gram fiber.

Warm Baked Pineapple and Citrus Caramel Sauce With Ice Cream

Active Work Time: 20 minutes * Total Preparation Time: 35 minutes

3/4 cup light brown sugar, packed

1/4 cup orange juice

2 tablespoons lime juice

1/2 teaspoon cinnamon

1/2 vanilla bean, split, seeds scraped

1 pineapple, peeled, cored and halved, cut into 1/2-inch thick slices

1 pint vanilla ice cream

* Combine brown sugar, orange and lime juices, cinnamon and vanilla bean in small saucepan over medium-low heat. Cook, stirring, until sauce boils. Continue cooking until sugar dissolves and sauce is clear. Discard vanilla bean. (Can be made 2 days ahead and refrigerated.)

* Place pineapple slices in 9-inch square baking dish, overlapping slightly. Pour 1/2 sauce over pineapple.

* Bake at 450 degrees, basting every 5 minutes, until pineapple is golden and sauce is bubbling, about 15 minutes.

* To serve, place 1 scoop ice cream in each of 6 bowls. Divide pineapple slices among bowls. Spoon 2 tablespoons warm sauce over top. Serve immediately, passing remaining warm sauce.

6 servings. Each serving: 236 calories; 48 mg sodium; 20 mg cholesterol; 5 grams fat; 48 grams carbohydrates; 2 grams protein; 0.43 gram fiber.