Cooking with Leftovers: Rotisserie Chicken

Mike and I bought a rotisserie chicken for me to eat with my spinach pasta and with a promise that he would eat some as well so we didn't waste half of the chicken. As the week progressed, it became evident that we were not going to finish the whole bird. With that in mind, I shredded the remaining breast and leg then swung by Central Market and picked up a can of hatch chile enchilada sauce (red), yellow corn tortillas and a small container of chihuahua cheese (you could use whatever you like, this just looked interesting). One small assembly line and about 25 minutes in a 350 degree oven later and this is what we had:

Our leftover chicken + minimal ingredients made 6 enchiladas. Fast, easy and delish!