April 2013 Recipe of the Day

Individual packets of salmon and tomatoes mean fast cooking and clean-up.

Ree Drummond's saucy enchiladas live up to their name: they're simple and perfect and can feed a crowd of cowboys. You'll need red enchilada sauce and chicken broth to make the sauce, a pound of ground beef, diced onions, green onions, olives and green chiles for the enchilada filling and corn tortillas for the enchilada shells. Once the sauce and filling are prepared, the corn tortillas are lightly fried in canola oil. After 14 enchiladas are assembled in the baking pan, they're topped with cheese and ready to bake for 20 minutes.

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