Serves 6 (serving size: 2 enchiladas and 1 tablespoon sour cream)

Like lasagna, enchiladas are a surefire family favorite and can also be a labor of love. Between braising the meat; simmering the sauce; and rolling, filling, and layering several tortillas, the preparation alone takes more time than most cooks have on a busy weeknight. Our version takes just 20 minutes from start to finish. Kids can help by pulling the chicken into large shreds and tucking the rolled tortillas in the bottom of the baking dish. Use your leftovers again during the week: Cut corn tortillas into quarters, and bake until crisp; then use the shredded chicken and any other ingredients you have on hand to build nachos on a baking sheet. Serve the enchiladas with a salad of fresh orange, avocado, and crisp lettuce.