Because I'm a Spicy Kinda Girl

So. Cooking is not a joy of mine.

But a family's gotta eat and you can't live your life at Mi Pueblo.

Or can you?

Anyway, when my Handy Dandy Kraft Foods mag came this month, this is a recipe that I decided to try. It was a hit all the way around with our family.

Michael says, "IT WAS YYYUUMMMMMYYY!"

Sorry - should have warned you to turn your volume down.

Anyway, easy and yummy. Officially.

Fiesta Chicken Enchiladas

Prep Time: 15 min (give or take a few...)

Total Time: 35 min

Makes: 4 servings, two enchiladas each

1 small onion, chopped
1 clove garlic, minced
4 cooked small chicken breasts (about 1 lb.), shredded
1 cup salsa, divided
4 oz. (1/2 of 8-oz. pkg.) cream cheese, cubed
1 Tbsp. chopped cilantro
1 tsp. ground cumin
1 cup shredded cheddar & Monterey Jack cheese, divided
8 (smaller) or 4 (large) flour tortillas
1. Preheat oven to 350°F.

2. Heat large skillet sprayed with cooking spray (OR, search madly in your cabinet for the cooking spray because you Just Used It This Morning When You Made Eggs but then don't find it and close cabinet #1 and look in cabinet #2 but then it's not there either so go back to cabinet #1 because maybe it's Magically Appeared while you were looking in cabinet #2 but then it's still not in cabinet #1 so go back to cabinet #2 and just grab the olive oil and measure out 2 tbsp.) on medium heat.

3. Add onions (OR, throw large onion chunks in the chopper to Save Some Effort and get the lid stuck on the chopper and then bang said chopper on the counter which will do absolutely nothing except make a loud noise and then feel your blood pressure sky rocket and then mumble unhappy words under your breath and then cross your fingers and raise your left leg and wiggle your ears and twist the lid and then finally, FINALLY the dumb lid will come off and send some onion shooting through the air and then put the required onion in the pan) and garlic.

4. Cook and stir 2 min.

5. Add chicken, 1/4 cup of the salsa, cream cheese, cilantro and cumin (OR, two nights before toss a pack of chicken breasts in a Southwest marinade and then grill them and eat some for dinner and then pop the leftovers in the fridge and then hunt them down behind the bag of potatoes and then chop up the leftovers - but not in THAT DUMB, DUMB CHOPPER - and throw it in the pan and nix the two spices); mix well.

6. Cook until heated through, stirring occasionally.

7. Add 1/2 cup of the shredded cheese (OR, you know, as much as you want it...it is cheese after all); mix well.

8. Spoon about 1/3 cup of the chicken mixture onto each tortilla (OR 2/3 if you are using a large tortilla); roll up and place, seam-side down, in 13x9-inch baking dish sprayed with cooking spray (Because now - NOW - it really has magically reappeared in cabinet #1).

9. Top with remaining 3/4 cup salsa and remaining 1/2 cup shredded cheese (OR, well...you get the idea).
BAKE 15 to 20 min. or until heated through.

See. It's just that easy.