I made some chicken enchiladas that we agreed were better than any we ever got in a restaurant ever. Hubby thinks I should become a food vendor. NOT going to happen.
I pulled some rotisserie chicken off the bone (thank goodness for plastic kitchen gloves) and broke it into small pieces. Added fresh cilantro and some small chunks of cheddar. Cut up some onion and minced some garlic and pan seared in butter for a few minutes. Added that to the chicken. Season with salt, black pepper, and 1/2 tsp of red pepper flakes. Now for the secret ingredient: half a can of one of the Campbells select soups that has the word poblano on the label. Sorry trash service has already ran so I don't know the exact name of the soup but it probably would not be hard to spot on the grocery store shelf. I put half the can in the chicken, spooned the mixture onto flour tortillas, rolled 'em up, sprayed non-stick spray in a baking dish, put in the enchiladas, topped them with rest of the soup, put some finely grated cheddar atop, and baked them till hot.
Had actually bought two of the chickens. Part was served as a main course, made some chunky chicken salad (apples, dried cranberries, celery, toasted pecans, and beloved cilantro) with some more of it, and the enchiladas were the grand finale of the chicken. I get mine at Sam's club. They are under $5 and are around 3 lbs each already cooked and piping hot. You cannot beat that with a stick!
