Surplus Fowl

I cooked these enormous Double D-sized chicken breasts on Monday. The kind where you think the chicken breasts are big then you open the package and realize you're only seeing half the picture because they are all folded in half! I never feel comfortable refreezing them so I just cook them all and we make different things with the leftovers. (After Monday, all the things use cooked, leftover chicken.)

Monday:
Put 4 TBSP of butter in a 9X13 pan and put it in the oven while it's warming. Then, dredged in flour mixed with a packet of onion soup mix and various seasonings of choice. Cook until done. (I actually had to break out the 8X8 pan halfway through cooking because they were way too crowded in the other pan!)

Tuesday:
Get some nice rolls and make chicken sandwiches for the boys. They LOVE these. It's just the cooked chicken, thinly sliced then put on the rolls with mustard and Miracle Whip. For Dave and I, we chop up some more of the chicken and mix it with our favorite hot wing sauce for Buffalo Chicken Sandwiches. I put the white horseradish cheddar cheese I love and some blue cheese dressing on mine. Dave skips the dressing but likes the fancy cheese.

For lunch, I also discovered that the thinly sliced chicken goes really well on a small toasted bagel with mustard, Miracle Whip and thinly sliced tart green apple! Next time, I'm going to add bacon to this and see if I can stop at 12 of 'em. (Yes, we prefer Miracle Whip, Dave and I can't stand mayonnaise - it's slimy and gross!)

Wednesday:
Go to a birthday party where they are serving pizza

Thursday:
Make chicken enchiladas. I love making these. It's one of the best things I make and Dave requests them every time we have too much chicken. Also, after Thanksgiving, it's great with turkey.

1. Chop 1/2 a white onion and saute until translucent, add a 1/2 (or whole depending on how many enchiladas you're making) chopped chicken breast and a small can of chopped green chilies. Mix until warm, transfer to bowl. (When I was single, I'd add chopped olives and finely chopped radish, but I'm the only one in this house that likes 'em that way.)
2. Open a 28 ounce can of green enchilada sauce (I use Las Palmas). Spread a thin layer on the bottom of a 9X13 pan. Spread a thicker layer in the skillet you just made the chicken mix in. Use tortillas of choice (I like corn and Dave prefers flour so I make some of each), put the tortilla in the warmed green sauce, count to 10, flip, count to 10 again (I use my fingers for this).
3. Transfer the tortilla to the 9X13 pan and down the center of the tortilla put a layer of cheese, a layer of the chicken mix and then roll and push to the side (seam side down).
4. Repeat until your pan is full or you run out of mix.
5. Cover the enchiladas with the remaining sauce (usually 1/3 to 1/2 of the can) and then some more cheese (don't be stingy with it!) and cook at 325 degrees for about 20 minutes.

It's messy to make and delicious to eat.

Still have 3 giant chicken breasts left, Ruth!