Enchiladas A Favorite With Teenage Baker

There are bakers and more bakers in the Baker household. The premier chef, however, is 16-year-old Krista, who loves to try new recipes.

Krista, a sophomore at Ferris High School, is most proud of the chocolate layer cake she made for her parents’ anniversary last February. The cake, says Krista, was scratch from start to finish: a two-layer round chocolate cake with filling, frosting, and icing.

“She does a good job,” says Krista’s mom, Ruthell, “and she’s not afraid to try things. She likes to make things from scratch. It’s a challenge for her.”

One of Krista’s favorite recipes is Chicken Enchiladas, which she got from her mom. Krista also likes making fajitas, but she’s game for any dinner or dessert specialty.

Krista relies on “Betty Crocker’s Cookbook” for a lot of recipes, but she also enjoys looking through Better Homes & Gardens magazine for unusual entrees.

She remembers her first cooking experience: In first or second grade, she made grilled cheese sandwiches. Now she is pleased to make more complicated meals that always satisfy her parents, Ruthell and John, and sisters Nicole and Amanda.

Chicken Enchiladas From Ruthell Baker, Spokane.

1 (8-ounce) container light sour cream

1 (8-ounce) container nonfat plain yogurt

1 (10-3/4-ounce) can condensed cream of chicken soup

1 (4-ounce) can diced green chilis

12 (6- or 7-inch) white corn or flour tortillas

4 ounces (1 cup) shredded Cheddar cheese

1-1/2 cups chopped cooked chicken

1/4 cup sliced green onions

Optional: shredded lettuce, chopped tomatoes

Heat oven to 350 degrees. Spray a 13- by 9-inch, 3-quart baking dish with nonstick cooking spray. In medium bowl, combine sour cream, yogurt, soup and chilis; mix well.

Spoon about 3 tablespoons sour cream mixture down the center of each tortilla. Reserve 1/4 cup of the cheese; sprinkle tortillas with remaining cheese, chicken and onions. Roll up; place in spray-coated dish. Spoon remaining sour cream mixture over tortillas. Cover with foil.

Bake at 350 degrees for 25 to 30 minutes or until hot and bubbly. Remove foil; sprinkle with reserved cup cheese. Bake uncovered for an additional 5 minutes or until cheese is melted. If desired, garnish with shredded lettuce and chopped tomatoes.

Yield: 6 servings.

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