Make us your home page

Weekday dinner inspiration: Rotisserie Chicken Enchiladas With Salsa Verde and more

Mon | It's meatless Monday

Greek flavors mingle with Italian technique in this Mediterranean Pizza. On a Boboli or prebaked pizza shell, spread garlic-flavored hummus. Top with grape tomatoes, kalamata olives, chopped red onion and crumbled feta. Drizzle with olive oil and a healthy sprinkling of dried oregano. Bake for about 10 minutes at 400 degrees. Serve with sliced fresh peaches mixed with chopped mint and a splash of balsamic vinegar.

Tues | Presto, pasta

Smoked Sausage and Mushroom Marinara With Whole Wheat Penne is a simple and hearty weeknight meal. Saute sliced cooked smoked turkey sausage in a bit of olive oil. When browned, add sliced mushrooms and saute until they give off most of their liquid. Stir in a jar of marinara sauce. Serve sauce over cooked whole wheat penne with shredded Parmesan. Add a green salad.

Wed | Rotisserie chicken

Rotisserie Chicken Enchiladas With Salsa Verde (recipe below) uses convenience products to great effect. Besides the rotisserie chicken, which should yield four cups of meat, look for Pace's salsa verde. It's the perfect sauce for these quick enchiladas. Rice and beans on the side.

Thurs | Nice tomatoes

Roast chicken breasts on the bone and serve with Baked Tomatoes a la Provencal. Cut four medium tomatoes in half and gently squeeze out seeds. Put them cut side up in a baking pan and scatter with minced fresh garlic. Sprinkle dried Italian-seasoned bread crumbs over all, pressing into the openings. Drizzle with extra-virgin olive oil and bake at 350 degrees for about 30 minutes.

Fri | Easy does it

It's really too hot to cook, but we do it anyway, don't we? Tonight, give yourself a break with Charcuterie Salad. Toss cooked potato pieces with equally sized cubes of hard salami and smoked mozzarella cheese. Mix in chopped cornichon pickles. Dress it with mayonnaise mixed with mustard. Serve over sturdy lettuce leaves, such as iceberg or Romaine. Pour glasses of big, bold syrah to go with. TGIF.

Sign up for Easy Meal Ideas from Janet's Kitchen at Get a free recipe e-mailed to you every Monday, Wednesday and Friday. Submit your ideas for quick weeknight meals to


Rotisserie Chicken Enchiladas

With Salsa Verde

4 cups shredded cooked rotisserie chicken

Salt and pepper

1 1/2 to 2 jars Pace salsa verde, divided use

1/4 cup corn oil

12 corn tortillas

2 cups grated Monterey Jack cheese

Sour cream, for serving

Preheat the oven to 350 degrees.

Put the shredded chicken in a bowl, season with salt and pepper and wet with about 1/2 jar of salsa verde. Set aside.

In a skillet over medium heat, warm the corn oil. One at a time, warm the tortillas in the oil for about 30 seconds on each side, so that they are pliable. (If you saute them too long, they'll become hard.) Reserve on a baking sheet or plate.

Divide the chicken evenly among the tortillas and roll up. Arrange the enchiladas in a baking dish just large enough to hold them in a single layer. Pour the remainder of the salsa verde on top and evenly spread grated cheese over all.

Bake for about 25 minutes, or until the sauce is bubbly. Serve immediately, passing the sour cream at the table.

Serves 4 to 6.

Source: St. Petersburg Times

Weekday dinner inspiration: Rotisserie Chicken Enchiladas With Salsa Verde and more 08/09/11 [Last modified: Tuesday, August 9, 2011 4:30am]
Photo reprints | Article reprints

© 2017 Tampa Bay Times


Join the discussion: Click to view comments, add yours