A nice surprise when we got home was that Sarah had gone to Costco and bought a rotisserie chicken. She had taken the chicken apart and shredded the breasts, kept the dark meat for her own dinners, and made stock out of the carcass along with the others we had frozen. In return I made 19 enchiladas that we all shared for Monday dinner.

Here is how we make enchiladas. Put a thin layer of salsa verde in the bottom of a 9X13 inch dish. Sear the tortillas over an open flame and lay in a line of salsa verde, chopped onions, shredded chicken, shredded cheese, and a little more salsa verde on top. Roll up the tortillas tightly and put them seam side in the baking dish. I managed to squeeze in 19 enchiladas.

Cover all the enchiladas with salsa verde, add any remaining onions you have, and shredded cheese. Bake at 350F for 35 minutes, uncovered. If you want some browning on the cheese, broil the dish for another 5 minutes.

Delicious!