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Heat about 1 tablespoon vegetable oil in a large skillet over high heat. Add chicken, oregano, salt and black pepper and saut until chicken is opaque on the outside, about 5 minutes. Add another tablespoon of oil, then add onion and pepper slices and saut until chicken is cooked through, another 3 to 4 minutes. Remove from heat and pour chicken mixture into a large bowl. Add 2/3 queso blanco and 1 cup enchilada sauce and toss together.

Coat a 9x13-inch baking dish with vegetable oil spray. Lay all tortillas out flat. Spoon some of filling into middle of each tortilla, dividing evenly. Fold each tortilla over into thirds and place filled enchilada, seam-side down, in baking dish. Repeat until all tortillas are assembled and baking dish is full.

Pour over remaining enchilada sauce and sprinkle with remaining cheese. Bake about 15 minutes, until sauce is bubbling and cheese is melted. Remove from oven and serve 2 per diner. Makes 6 entree servings.

From "Quick & Easy Mexican Cooking: More Than 80 Everyday Recipes," by Cecilia Hae-Jin Lee.

CHURROS
--Vegetable oil --1/3 cup unsalted butter --2 tablespoons brown sugar --½ teaspoon salt --1 cup all-purpose flour --2 large eggs --1 teaspoon vanilla --¼ cup granulated sugar --1 teaspoon ground cinnamon

Over medium-high heat, heat a deep skillet with about 2 inches vegetable oil to 375 degrees F (be sure oil is hot enough to avoid soggy, limp churros).

While oil is heating up, add 1 cup water, butter, brown sugar and salt to a large saucepan and bring to a boil. Remove from heat and quickly stir in flour until mixture forms into a ball (takes about 1 minute).

In a separate bowl, whisk together eggs and vanilla, then add to flour mixture, stirring until well combined. The dough should be sticky.

Combine granulated sugar and cinnamon on a plate.

Put the dough into a decorating tube or pastry bag fitted with a large star tip. Check that oil is ready (see Note), then squeeze (pipe) dough into oil, starting from the outside of the pan and spiraling in.

Fry until golden brown all over, about 2 minutes on each side. Using a slotted spoon or long wooden chopsticks, remove churros from oil and place on a large plate lined with paper towels to absorb the grease. While churros are still warm, roll them over the cinnamon-sugar mixture until well coated. Repeat until all dough is used. Cut churros into 4-inch-long pieces, being careful not to burn yourself. Enjoy them immediately. Makes 24 churros. Serve with chocolate dipping sauce or Mexican hot chocolate.

NOTE: To test oil temperature without a kitchen thermometer, place a dollop of dough in oil. When oil is hot enough, the dough will begin to bubble up right away.

From "Quick & Easy Mexican Cooking: More Than 80 Everyday Recipes," by Cecilia Hae-Jin Lee.

ADOBO-MARINATED FISH (PESCADO ADOBADO)

--6 (6-ounce) fish fillets OR steaks, such as red snapper, black bass, striped bass, bluefish OR salmon --1 teaspoon fine salt OR 2 teaspoons kosher salt --½ cup Basic Guajillo Adobo (recipe follows) --2 tablespoons mild olive oil OR vegetable oil --1 lime, cut into wedges

If using fillets, score skin in a crosshatch pattern with a sharp knife. Pat fillets OR steaks dry and season with salt, then coat both sides with Basic Guajillo Adobo and marinate in refrigerator 30 minutes.