Food & Drink

Chili-cheese enchiladas

Chili-cheese enchiladas

1 cup salsa

Vegetable oil

5 fajita-size flour tortillas (from 15-count bag)

1 can (20 oz.) chili with beans

1/2 cup Pepper Jack cheese spread (from 12-oz. tub), heated in the microwave until spoonable

Makes four or five servings.

Place salsa in a wide-mouthed bowl. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add a tortilla to the skillet and cook about 10 seconds per side, or until tortilla begins to puff up, soften and lightly brown in spots; do not cook until crispy.

With tongs, dredge both sides of the tortilla through the salsa until lightly moistened with salsa (try not to tear the tortilla). Place the tortilla on a cutting board and repeat with the remaining salsa.

Divide the chili between the tortillas, top with cheese spread and roll up. Place enchiladas in a lightly greased 9x13-inch baking pan and top with remaining salsa from bowl.

Bake in a 350-degree oven about 30 minutes or until enchilada filling is bubbly.

Talk about a bargain: This recipe makes a tasty main dish for about $2.50. You can easily double the recipe by buying a second can of chili.