Now that the kids are back in school, they’re busy with all sorts of activities. Making dinner for the family on a time crunch can be difficult, but here are two recipes from Rania Harris that are quick and easy to make!

Chicken Enchiladas

2 – 3 tablespoons butter
1 cup chopped onion
4 cups cooked, shredded chicken
16 ounces stewed tomatoes
2 cups medium salsa
2 – 4 ounce cans diced green chilies – drained
2 teaspoons chili powder)
Sea salt and freshly ground black pepper to taste
2 – 11 ounce cans enchilada sauce
16 flour tortillas
½ cup sour cream
2 cups shredded Monterey Jack cheese
Chopped green onions for garnish


Preheat oven to 450 degrees.

In a large skillet, melt butter. Add the onion and sauté until softened. Add chicken, tomatoes, ½ cup of the salsa, chilies, chili powder, and salt and pepper to taste. Heat through and keep warm over low heat. Cover the bottom on a 9×13-inch baking pan with half of the enchilada sauce. Warm the tortilla shells in a microwave just until softened and warm through. Place ¼ cup of the chicken mixture on each tortilla and roll; place in the baking dish. Top with remaining enchilada sauce, remaining salsa, the sour cream and cheese. Cover and bake for 15 minutes or until heated through.

Serve garnished with the chopped green onions.

Serves: 8

Pork Chops Baked with Apples and Onions

Olive oil for searing the pork chops
8 pork chops – about 1/2 to 3/4-inch thick
2 Vidalia onions – peeled and thinly chopped
½ cup sherry
½ cup apple cider
6 large McIntosh apples, peeled, cored and cut into 1/4-inch slices
Sea salt and freshly ground black pepper to taste


Preheat oven to 350 degrees

Heat enough olive oil in a large ovenproof skillet over medium-high heat just to cover the bottom of the pan. Add the pork chops and sear until golden brown, about 1½ minutes per side. Remove the pork chops to a plate and set aside.

Add the onion to the skillet and cook (adding more olive oil if needed), stirring often, for about 2 minutes. Add the sherry and the cider and cook, stirring constantly, scraping up any browned bits stuck to the bottom of the pan. Add the apples and salt and pepper to taste.

Reduce the heat and cook for 5 minutes.

Push the pork chops down into the apple mixture and pour any juices accumulated on the plate over them. Cover with foil and bake until the pork chops are tender and cooked through, about 15 minutes. Season with additional salt and pepper. Divide among 8 plates and serve immediately with a season vegetable and mashed potatoes.

Serves: 8