These Tex-Mex style enchiladas take less than five minutes to make using a microwave oven. They're filled with chicken and refried beans and topped with a spicy tomato sauce. Corn tortillas are the typical tortilla used for enchiladas. I like to use whole wheat flour tortillas for their nutty flavor and ease in rolling up the enchiladas.

Esquites, or fried corn, is a typical Mexican side dish. Using frozen diced onion and green peppers and frozen corn kernels, it takes only minutes to prepare.

Helpful Hints

- You can use any type of pasta or marinara sauce.

- You can use shredded Mexican-style cheese instead of Monterey Jack.

- A quick way to defrost the onion, green bell pepper and corn is to place them in a sieve and run hot tap water over them.

- If you do not have a microwave, enchiladas can be cooked in the oven or under a broiler. Instructions are in the method of the recipe.

Countdown

- Prepare enchiladas.

- Saute the esquites.

- Heat enchiladas in microwave oven.

Shopping List

To buy: 1 package 6-inch whole wheat flour tortillas, 1/2 pound cooked boneless, skinless chicken breast, 1 can non-fat refried beans, 1 small bottle/can low-sodium tomato sauce, 1 small package reduced-fat shredded, Monterey Jack cheese, 1 small bunch cilantro, 1 package frozen diced onion, 1 package frozen diced green bell pepper, 1 small package frozen corn kernels and 1 small bottle hot pepper sauce.

Staples: canola oil, salt and black peppercorns.