While we were away Sarah bought a Costco rotisserie chicken and put the two breasts in the freezer. With one of them I made the chicken enchiladas and a chicken with rice vegetable soup. The other one I am saving for chicken lo mein later this week and maybe classic chicken at the beginning of next week. I was afraid it would be difficult to shred since it was not still warm from the store but the defrosted chicken breast shred with no problem.Along with the chicken I stuffed each enchilada with salsa verde, cheese, and onion. I nestled the 12 enchiladas in a 9 x 9 baking dish and we cooked them in a 400F oven for 25 minutes. I also made some spicy black beans (a drained and rinsed can of black beans, a can of Rotel, and a sprinkling of salt and cumin.) The kale was added to the plate for some greenery.