First came the roasted chicken. I made a nice mojo marinade and basted the it. I threw potatoes, carrots, onions, and tomatoes around it, sprinkled with olive oil, salt and pepper. We ate it for a couple of days. I must say it was damn good.
Then came Chicken Enchiladas. I shredded the chicken and wrapped up the chicken with homemade guacamole in sun-dried tomato wraps. I made 4 good sized ones for the pan I wanted to use. I poured enchilada sauce over the top and sprinkled with light Mexican cheese mix. I baked it to melt the cheese for a bit and it was good to go. Each one was a good size so we ate one a piece and El munched on the leftovers for lunch.
We made salad with carrots, zucchini, onions, cherry tomatoes, hard boiled egg, and the rest of the shredded chicken. I complimented it with a tomato soup (more like a gazpacho really) from my handy Moosewood cookbook. The gazpacho was really tasty and my plan is to use the leftovers of that to make a pasta sauce!