I am using the chicken that I shredded off our rotisserie chicken from Friday. This makes two dinners, 2 soups, and 1 lunch so far. I still have to use a wing, thigh, and leg. I foresee a leftover enchilada lunch for John, the leg and thigh portion for another lunch, and probably 2 more soups for me! What a bargain this $4.99 rotisserie chicken has been!

Chicken enchiladas are a combination of shredded chicken, salsa verde, chopped onion, and some cheese rolled into a corn tortilla. Any leftover salsa verde, onions, and cheese go on top. I bake it covered for 30 minutes at 350F and then uncover it and put it under the broiler until the cheese on top is melted, maybe 5 minutes.