Broccoli Salad, Chicken Enchiladas

by Beverly Tjerngren

It's getting to be that time of year when the days are longer and brighter and I feel much less inclined to stay in the kitchen slaving over a hot stove. In that spirit, I've chosen two quick and easy recipes for this issue.

The first is a delicious salad that makes a great "main dish" for a light summer meal. It also works well as a side dish if you're serving more substantial fare.

Broccoli Salad

• 1 head broccoli, cut into small pieces
• 1 cup cheddar cheese, cubed
• 8 oz. bacon, cooked and crumbled
• 1/2 cup raisins
• 1/4 cup sunflower seeds

Dressing:

• 1 cup mayonnaise
• 2 Tablespoons vinegar
• 1/2 cup sugar

Stir together broccoli, cheese, bacon, raisins, and sunflower seeds in a large bowl. Mix dressing ingredients and pour over salad, stirring well to coat. Refrigerate if not serving immediately.

The next recipe is a delicious, very filling dinner for four (or for two or three, with leftovers for the next day's lunch!). It never fails to get rave reviews!

Creamy Chicken Enchiladas

• 8 corn tortillas
• 2 cups dairy sour cream
• 2 large jars salsa
• 2 cups shredded cheese (colby-jack is best, but cheddar also works well)
• 2 chicken breasts, cooked and cubed*
• extra shredded cheese

Stir together sour cream, one jar of salsa, cheese, and chicken. Fill the tortillas with the chicken mixture then roll and place them seam-side down in a large baking dish. Pour the second jar of salsa over the enchiladas in the pan and sprinkle shredded cheese over the top. Bake for approximately 30 minutes in a 350°F oven, until cheese is melted and salsa starts to bubble. Serve with lettuce, tomatoes, sliced olives, and sour cream.

*Ground or shredded beef can be substituted for chicken. For vegetarian enchiladas, simply omit the meat and stir in more shredded cheese and/or one cup of cooked black beans.