Easy Meal Ideas: I want this now!

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Easy Meal Ideas From Janet's Kitchen  Lone Star Chicken Enchiladas Lone Star Chicken Enchiladas require 3 cups of shredded cooked chicken, which will be an entire bird. If you want to use white meat only, you'll need to buy a couple of rotisserie chickens and save the dark meat for another use. Instructions are included on how to make ahead and freeze. Seasoned rice and fresh fruit on the side.  Lone Star Chicken Enchiladas 3 cups shredded cooked chicken 1 can (10 ounces) diced tomatoes with mild green      chiles, drained 3/4 cup salsa verde 1 can (4 ounces) chopped green chiles 1 can (2 1/4 ounces) sliced black olives, drained 1 teaspoon ground cumin 2 1/2 cups heavy whipping cream 3/4 teaspoon salt 12 (6-inch) corn tortillas, warmed 2 cups (8 ounces) shredded pepper jack cheese In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt. Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 9- by 13-inch baking dish. Pour remaining cream mixture over top; sprinkle with cheese. (If you want to freeze, cover and place in freezer for up to six months.) Bake in 350-degree oven for 35 to 40 minutes or until heated through. To cook frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator for 30 minutes. Cover and bake at 350 degrees for 35 to 40 minutes or until heated through. Serves 6. Source: Taste of Home		Tip of the day. To revive crystalized honey, place the jar in a saucepan filled with an inch of water. Heat over very low heat and stir often, until the crystals melt. Or, and this would likely work better with a plastic container of honey, place in microwave and heat on high for 10-second intervals. Stir with a chopstick!     Deal of the day. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.       On Sale This Week. Got a deal? To have your deal featured in tampabay.com's Easy Meals newsletter, contact Maryann Balbo at mbalbo@tampabay.com or call 727-892-2237.   Janet Keeler , who cooks in a kitchen she hates for a job she loves, has been food editor of the Tampa Bay Times since 2000. The paper's Taste section has been honored three times in the past decade by the Association of Food Journalists. Janet is the author of "Cookielicious: 150 Fabulous Recipe to Bake & Share" (Seaside Publishing, 2010) and is an adjunct journalism instructor at the University of South Florida-St. Petersburg.

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