A trip to Costco today equals a rotisserie chicken equals chicken enchiladas. I made mention of chicken tostadas or chicken fajitas but both John and our daughter were voting enchilada. So even though we had chicken enchiladas 10 days ago we are having this dinner again!

No real complaints from me. The enchiladas are easy enough to make. Warm the tortillas until they are pliable, hold them in the palm of your hand, lay in shredded chicken, onions, cheese, and salsa verde, roll them up and nestle the enchiladas close together in a baking dish with a layer of salsa verde on the bottom, then put a coating of salsa verde and cheese on top.

Cover the dish with aluminum foil and bake in a 350F oven for 30 minutes then increase the temperature to 425F and finish cooking uncovered for about 8 minutes until the top is browned and the cheese is melted. Watch to make sure they don’t burn!

I made a side of black beans, onions, corn, and a little salsa verde seasoned with salt, garlic powder, cumin, and chipotle powder. It was a little spicy but good.