I recently roasted a whole chicken. When we were done, I picked off the rest of the meat and turned it into this: Enchilada Casserole. I did not have a recipe but looked in my pantry to see what I could use. Here is what I came up with:
chicken picked from the bones
tortillas (I used 6 I think.)
1 can of green chili enchilada sauce
1 can cream of chicken soup
grated Mexican cheese
Here is how I made it: Spray a casserole dish with nonstick spray. Place a couple of spoonfuls of chicken in each tortilla, along with a little of the chicken soup. Roll each up and place seam side down. On top pour the can of enchilada sauce and sprinkle cheese all over. Place in a 400 degree oven for about 20 minutes.
I even had enough for the freezer. There are 2 in each of these containers.