Have some chicken left over from that too-good-to-pass-up deal on rotisserie chicken at Costco? A quick and easy dinner to make is chicken enchiladas. I made a mixture of onions and garlic (sautéed first), pulled chicken, corn, and black beans with some Herdez salsa verde and cumin for the stuffing. John put 6 corn tortillas sprayed with olive oil in the oven to soften them up. I then rolled my mixture into the tortillas covered them with some more salsa verde and baked them for about 20 minutes. John put some feta on his and I guess you could put some melting cheese inside the enchilada as well. Easy! Tasty!

So far in this week of “no travel” we have visited the Puglia region of Italy and Mexico through their cuisines. No doubt there are other places we can pretend to go while we wait out this contagion.

Chicken enchiladas and small salad