don't have any chicken leftover? no problem! most grocery store delis close around 10pm and at 9pm mark most of the 'cooked' items down to almost nothing! make a run and grab what they have for next to nothing, bring it home, and toss in the freezer until you're ready to use it
Chicken Enchiladas
12 to 14 corn tortillas
4 oz cream cheese
1/4 cup sour cream
2 cups jarred salsa verde
2 cups shredded rotisserie chicken (or leftover chicken that you have stashed in the freezer)
1 cup shredded cheddar cheese
1 cup shredded Monterey jack cheese
Preheat oven to 350 degrees F. Place half of the tortillas between two slightly damp paper towels. Heat in the microwave on full power for 30 seconds to 1 minute, depending on the strength of your microwave oven. Repeat with remaining tortillas. Set aside. With an electric mixer, beat cream cheese and sour cream together until smooth. Stir in one cup of the salsa and the chicken. Spread 1/2 cup of the salsa on the bottom of a 9 x 13 baking dish. Hold one tortilla in your hand. Spoon the chicken mixture down the center of the tortilla. Sprinkle 1-2 tablespoons of the cheddar cheese over the chicken mixture. Fold both sides of the tortilla over the filling, and place the enchilada, seam side down on top of the salsa in the baking dish. Repeat with remaining tortillas, lining up enchiladas side by side, seam side down, in the baking dish. Spoon remaining salsa over enchiladas. Sprinkle with the Monterey Jack cheese. Bake 20-30 minutes until cheese is melted. 6-7 servings.
note: this can be frozen BEFORE baking, just thaw thoroughly in the fridge before bakining! Spanish rice and cornbread serve as great sides for this