By Meredith Hines-Dochterman, For the Gazette

I've always admired the people who spend an entire day cooking in order to have a week's worth of meals ready to go in the refrigerator or freezer. So organized. So convenient. So much better than paying too much money for takeout on busy nights.

There were a few instances when I was inspired to do the same, but the novelty wore off about the same time I caught a glimpse of the dishes piled in my sink. Still, come over to my house any day of the week and open the refrigerator door, and I guarantee you'll find a storage container of baked chicken breasts inside.

Chicken is such a versatile food. If I make dinner six nights a week, I guarantee four of them will be a poultry dish of some kind. Having a pound of baked chicken breasts ready to go cuts dinner prep in half. Maybe I'll chop some up and add it to a salad. Maybe I'll make chicken tacos. Maybe I'll slice it thin, dig out the Panini maker I was convinced I needed, and we'll have pressed sandwiches for dinner. The possibilities are endless.

I came across this recipe for Baked Chicken Cheese Enchiladas while scouring the internet for new dinner ideas. It had the bonus of being a recipe that didn't require a special trip to the grocery store - I had the ingredients on hand. Even better, there were enough leftovers so that my husband and I didn't argue over who got to have them for lunch the next day.

I take it back; I am a dinner prepper - but on a smaller, I-like-having-Sunday-free scale.

BAKED CHICKEN CHEESE ENCHILADAS

4 ounces cream cheese, softened

1/4 cup sour cream

2 cups prepared salsa

2 cups grated Cheddar or Monterey Jack cheese

2 cups shredded cooked chicken

1 cup frozen corn kernels, thawed

1/2 teaspoon cumin

1/4 teaspoon dried oregano

1/4 teaspoon cayenne

Salt and pepper

4 scallions, thinly sliced

12 to 14 soft round 6- to 8-inch flour or corn tortillas

Preheat oven to 325 degrees.

In a medium bowl, cream together cream cheese and sour cream. Stir in 1/2 cup of salsa. Stir in 1 cup of the grated cheese. In a second bowl, toss together the chicken, corn, cumin, cayenne, salt, pepper, and half the scallions. Add the chicken mixture to the cheese mixture and stir to combine.

In a baking dish, spread a 1/2 cup of the salsa over the bottom. Place about a 1/3 cup of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. Repeat process for remaining tortillas. Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle remaining grated cheese over the top. Enchiladas may be prepared up to this point 12 hours in advance. Transfer to preheated oven and bake for 20 to 25 minutes until hot and bubbly. Top with remaining scallions and serve.

Source: www.foodnetwork.com