Carla Moon | Deep East Texas EC

This is not a drill: Pick up that rotisserie chicken from the grocery store and make these enchiladas. An appetizer transformed into a meal, these enchiladas are crave-worthy but easy to make. The entire family will ask for them again and again.

—Vianney Rodriguez, Food Editor

1 tablespoon vegetable oil
1 small onion, diced
1 green bell pepper, diced
1 tablespoon Cajun seasoning
2 tablespoons ranch seasoning, divided use
1 cup chicken stock
1 1/2 cups Buffalo sauce, divided use
1 package cream cheese (8 ounces), softened
2 cups shredded pepper jack cheese, divided use
1 whole cooked chicken, deboned and shredded
12 corn tortillas

1. Preheat oven to 400 degrees. Coat a 9-by-13-inch baking dish with cooking spray.

2. In a skillet, heat oil over medium-high heat. Cook onion and bell pepper until soft and translucent, about 5 minutes. Add Cajun seasoning and 1 tablespoon ranch seasoning and stir.

3. Add stock and 1 cup Buffalo sauce. Reduce heat and simmer 5 minutes or until sauce is slightly thickened. Remove from heat and set aside.

4. In a large bowl, stir together cream cheese, remaining 1 tablespoon ranch seasoning, remaining 1/2 cup Buffalo sauce and 1 cup pepper jack. Stir well, then stir in shredded chicken.

5. Spread 1/4 cup enchilada sauce in the bottom of the prepared baking dish. Place about 1/4 cup of the chicken and cream cheese mixture in the center of each tortilla and roll. Place each rolled tortilla in the baking dish seam side down. Spoon remaining sauce over enchiladas. Top with remaining 1 cup pepper jack.

6. Cover dish with foil and bake 15 minutes. Uncover and bake about 15 more minutes or until cheese is bubbly and slightly browned on the edges.

Serves 6.