This versatile recipe works equally well with chicken or turkey.

Instead of enchilada sauce, it uses store-bought salsa. It can be assembled in about 5 minutes.

Recipe adapted from “The Sunset Essential Western Cookbook” (Oxmoor House, 2012)

Send requests or recipes to Recipe Swap, c/o Michael Hastings, Food Editor, Winston-Salem Journal, 418 N. Marshall St., Winston-Salem, NC 27101; or email to mhastings@wsjournal.com. Please include name, address and a daytime telephone number. Previously published recipes are available in the Recipe Database at www.journalnow.com/swap.

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