While we're on the topic of chickens, I wanted to share this yummy recipe that I found. I made it last night for some friends, and it's a good recipe for entertaining if you don't have much time because it's delicious but you can also throw it together quickly.
Chicken Enchilada Casserole
Adjust oven rack to middle position; preheat to 400 degrees. Heat 1 tablespoon oil in large saucepan over medium heat. Finely chop one onion and cook until softened. (The recipe calls for "about 5 minutes" but I always find it takes longer to soften an onion.) Add 3 tablespoons chili powder and 2 teaspoons cumin and cook until fragrant, about 30 seconds. Stir in 2 (8 oz.) cans tomato sauce, 3/4 cup chicken broth, and 1/2 teaspoon salt. Simmer until slightly thickened, about 5 minutes.
The chicken used in this recipe is a rotisserie chicken. It's tasty and also cuts down on cooking time. You just throw away the skin and shred the meat into bite-sized chunks.
Now toss the chicken with 1/4 cup of the sauce, plus one cup shredded Mexican cheese and 2 tablespoons finely chopped cilantro in a big bowl. (I added more cilantro because I really like cilantro.) Spread 1/2 cup of the sauce in the bottom of an 8-inch square baking dish. Layer 4 corn tortillas in the bottom of the dish and cover with half of the chicken mixture. Top with 3 more corn tortillas (I ripped one in half to make it fit better) and 1/2 of the remaining sauce. Cover with remaining chicken mixture, 3 more corn tortillas (again, with one ripped in half) and 1/2 cup shredded Mexican cheese.
Wrap with foil and bake for 20 minutes. Remove foil and bake an additional five minutes. Serve with sour cream.
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