Weekend Recap in pictures:
Like the bunny ears? Haha. It was a busy but fun weekend! Friday night after my 5 miler, I went to a birthday party for my friend Carolyn (we were roommates while studying abroad in Australia). She just graduated from pharmacy school and I just found out she is moving to North Carolina because she was matched at UNC! I’m very happy for her but also sad to see her go 
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My friend Lindsey was also in town for the weekend. She is in NYC right now but will be back in Chicago in a few months yay! It was a lot of fun to see her too.
I slept in until almost 1 on both Saturday and Sunday. Oops! In between going out, I decided to do what any semi-hungover person would do…cook!
I bought a rotisserie chicken for the first time in ages yesterday and knew exactly what I was going to make with it…Chicken with Chilaquiles and Salsa Verde. My mom and I made this recipe a few years back on Halloween (random that I remember that) because we had a rotisserie chicken and weren’t sure what we wanted to make with it. We found this recipe on Epicurious and decided to give it a try. BEST decision ever, because this meal is absolutely one of my favorites. Now, first be forewarned, it really doesn’t look very pretty but it is honestly soooo good, and super easy too! It reminds me of enchiladas but undone, so that is what I call it now.
You don’t have to use a rotisserie chicken, you could just use leftover chicken and shred it or make chicken specifically for the dish. If you do use a rotisserie chicken though, this meal will probably take 15 minutes tops to throw together. I changed the recipe a little bit but I have also made it exactly as is and it was really good both ways!
‘Undone’ Chicken Enchiladas
2-2.5 cups chicken, shredded
1 can of diced tomatoes
1/2 cup salsa (red or green will work)
1/2 cup green chilies
3/4 cup feta
6 or so cups tortilla chips, crushed
Cilantro
1/2 cup chicken broth
I didn’t have green salsa as the original recipe calls for, so I mixed a can of fire roasted diced tomatoes with a mini can of red salsa and a mini can of green chilies (both were around 1/2 cup of liquid). I wasn’t sure if it would taste as good but I really liked it this way which is why I made the change in the recipe above.
Mix all three together along with the chicken broth and bring to a boil. Add the chicken and cook just for a few minutes until the chicken is warm. Add the chips and mix them in. After they are mixed all the way through, turn the heat off. You want the chips to soften but not to become super mushy. Add the feta and cilantro, you could also use additional feta/cilantro to garnish. Then EAT! If you are like me, eat 3 servings at a time because it is just too good not to.
A few notes…I didn’t use salt even though the original recipe calls for it. If you are using chips and canned salsa, the dish has more than enough salt already and doesn’t need more. Also, feel free to add a ton of cilantro because it really adds a great flavor. I used almost a whole bunch (?) when I made it. Lastly, I saw a bunch of reviewers say they swapped out the feta for another cheese but don’t do it. The feta really adds a different element since it isn’t normally used in Mexican food and I don’t think another cheese would be as good.
I can’t believe I waited so long to make this again. Do yourself a favor…hungover or not, get out to the grocery store, buy the ingredients and make this for dinner tonight…do it!!
I’m off to do a few errands and then spend some time with Lindsey before she heads back to NY. Enjoy the rest of your weekend!