One Rotisserie Chicken Please: Part 2 Enchiladas Verde

I'm just going to dive right in here. This is not only a Tex-Mex favorite but a staple to any good Texas housewife. I'm not quite sure if it's more Texas or Mexico, but all the same I grew up eating it and it was always a favorite weeknight dinner... namely because it's pretty easy and usually just involves leftovers, a few fridge items and canned goods.

But the beauty of this recipe is that you can make it complex or simple and also as healthy or as decadent as you'd like. I debated using cheese, and in the end decided not to use it in the filling, just shred over the top right before I baked. I also used fat free sour cream in the filling, which I think is perfectly fine as it should have that sour cream taste, but the difference between fat free and regular really can't be detected amongst all the other stronger flavors. I also chopped up and sauteed some mushrooms and some broccolini, because well why not. It helped to "health" it up and also allowed me to stretch out my chicken supply a little more.