Dinner? Done!

It’s a snap to get supper on the table with these flavor-packed meals that start with rotisserie chicken

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This spin on a Tex-Mex favorite gets a zingy pop from lime zest and juice in the filling

Chicken Enchiladas

2 cups shredded rotisserie chicken

2 cups shredded Monterey Jack cheese

1 (15 oz.) can low-sodium pinto beans, rinsed, drained

2 (10 oz.) cans enchilada sauce

2 scallions, chopped

2 tsp. lime zest

1 Tbs. lime juice

1 tsp. chili powder

6 (8") flour tortillas

Sour cream, guacamole and chopped red onion (optional)

• Heat oven to 400°F. Coat 13"x9" baking dish with cooking spray. In bowl, combine chicken, 1 cup cheese, beans, ½ cup sauce, half of scallions, lime zest and juice and chili powder.

• Arrange tortillas on clean work surface. Divide chicken mixture evenly among tortillas, placing filling down center of each; roll up to enclose filling. Place enchiladas, seam side down, slightly touching, in baking dish. Top with remaining sauce and 1 cup cheese. Bake until hot and bubbly, 20–25 min. If desired, dollop with sour cream and guacamole and sprinkle with onion.

Servings: 6. Active time: 20 min.

Total time: 50 min.

Calories: 420 Protein: 30g Fat: 17g (8g sat.) Chol.: 70mg Carbs.: 37g Sodium: 1,150mg Fiber: 4g Sugar: 2g

Pasta with Pesto and Chicken

A splash of pasta cooking liquid helps create the easy sauce for this yummy dish

8 oz. penne pasta

1 zucchini (about 10 oz.)