Dinner number two from our rotisserie chicken is enchiladas made with the white meat that I shredded yesterday. John and I have an assembly line where he toasts the tortillas over an open flame and then I stuff them with salsa verde, chicken, onions, and cheese. I tuck them tightly in a 9×13 baking dish that has a coating of salsa verde on the bottom. We make 16 and then cover the top with more salsa verde and the remaining cheese and onions. I bake them in a 350F oven for 40 minutes.

Chicken enchiladas are always a hit at our house. These are a little spicier than usual since the cheese has habanero chile bits in it. Plus there are enough leftovers for John to have a tasty lunch tomorrow!