We went to Costco today and of course bought a rotisserie chicken. When I got to home I disassembled it and made stock out of the bones. I am saving the legs and thighs for a tagine we are making later in the week. I shredded one of the breasts for the enchiladas and the other breast I will slice for lunch meat. What an amazing buy at $4.99 per chicken.

I used jarred salsa verde in the bottom of a baking dish and fit in 12 enchiladas constructed of a corn tortilla, shredded chicken, Mexican blend cheese, shredded cabbage, chopped onion, and a little of the salsa verde. I covered the top of the enchiladas with the rest of the salsa verde and cheese then baked it for 40 minutes at 350F. At the end we broiled the enchiladas briefly to singe the cheese.

For the three of us I heated up 2 cans of black beans, rinsed, and a can of Rotel. I seasoned the beans with cumin, salt, and chipotle powder.

This dinner is always a big hit at our house. And we have 4 enchiladas left over for lunch!