John and I go to Costco about every three weeks and whenever we go we buy a Costco rotisserie chicken. A $4.99 chicken turns into at least two dinners, several lunches, and lots of stock. Plus my daughter and I have a great time taking it apart, separating the various components, and snacking on bits and pieces as we work on it.

We always make chicken enchiladas the first day we buy the chicken. The chicken is easiest to shred when the it is still warm. Our chicken was so big that one breast made more than enough shredded chicken for 13 enchiladas. I still have enough shredded chicken left over for a hearty soup.

Our enchilada casserole is mostly an assembly process. A layer of salsa verde goes down in my casserole dish. John chars the corn tortillas and hands them off to me. I cradle a tortilla in my hand and fill it with a spoonful of salsa verde, some shredded chicken, a sprinkling of chopped onions and shredded cheese, and a final dollop of salsa verde. I roll up the tortilla and nestle it tightly next to the others in the dish. I can fit 10 tortillas down the length of the casserole dish and 3 along the side.

Once the tortilla assembly is done I top it with salsa verde, shredded cheese, and any onions I have left over. I bake it, covered, for 35 minutes in a 350F oven. Then I uncover it and set the oven to broil for around 6 minutes. At this point you have to watch it so the top gets nice and brown but not burnt.

Yum! It is so good! The three of us managed to eat ten enchiladas. That means that tomorrow when I have my weekly lunch date with my daughter John will have a terrific lunch of chicken enchilada leftovers!