You name the cuisine or main ingredient (everything from chicken and fish to pasta) and chances are we offered a tasty, easy-to-make version of it on a Wednesday in 2009. My personal favorites this year were a lemony Ravioli Caprese dished up by Food Network's Giada De Laurentiis (March 4) -- it tasted like fluffy pillows of Italian sunshine -- and Chengdu Chicken (Oct. 28), a spicy General Tso-like dish that gets its crunch from chopped sweet gherkin pickles.

One of the most popular dinners with readers (based on the number of page views) was a pan-fried enchilada dish, offered again below. I made it with leftover chicken and fresh spinach, but it would also be delicious with pork or beef. Pan-frying the stuffed tortillas instead of baking them cuts the prep time to less than 15 minutes.

PG tested

• 4 cups cubed or shredded cooked chicken
• 1 cup sour cream
• 1 cup shredded Mexican cheese blend or cheddar cheese
• 10-ounce package frozen chopped spinach, thawed and well-drained
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 4 8-inch flour tortillas
• 1 tablespoon olive or vegetable oil
• 1 cup prepared salsa

In a large bowl, combine chicken, sour cream, cheese, spinach and spices. Mix well. Spoon the chicken mixture onto the center of each tortilla. Roll up the tortilla halfway, fold in the sides and finish rolling up.

Heat the oil in a large skillet over medium-high heat. Add enchiladas and cook for 2 minutes per side, until golden brown. Reduce heat to medium-low, tent with foil and cook for 5 more minutes or until cheese melts.

Serve the enchiladas with salsa spooned over the top.

Serves 4.

--"Robin Rescues Dinner" by Robin Miller (Clarkson
Potter, $19.99)

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