A squeeze of lime juice brightens the flavor of this hearty Mexican dish. The enchiladas are mild, so serve with hot sauce, if desired. If you can't find queso fresco, use 1/4 cup shredded Monterey Jack cheese or Monterey Jack with jalapeño peppers.

Menu (serves 4)

Chicken Enchiladas with Salsa Verde

Spanish rice
Cook 2 slices bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; crumble. Add 1/2 cup chopped onion and 2 minced garlic cloves to drippings in pan; cook 4 minutes, stirring occasionally. Add 1 cup rice; 2 cups fat-free, less-sodium chicken broth; and 1 (14.5-ounce) can drained diced tomatoes. Stir to combine. Bring to a boil. Cover, reduce heat, and simmer 20 minutes or until rice is tender. Stir in crumbled bacon and 1/3 cup sliced green onions just before serving.

Black beans

Total time: 45 minutes

Game Plan
1. Cook bacon, and chop onion and garlic for enchiladas and rice.

2. While rice cooks:
• Preheat oven
• Prepare enchiladas

3. While enchiladas bake:
Cook beans

Quick Tip: Buy a rotisserie chicken at the supermarket, and use the breast meat for this recipe. Use the leftover meat for sandwiches.

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