Sunday Night Chicken Enchiladas and Squash & Hominy Succotash

The three cans of red enchilada sauce stacked in the back of my pantry inspired me this afternoon. My left-overs will be a delight during the work week.

Chicken Enchiladas:
Corn tortillas
Red enchilada sauce
Rotisserie chicken
Can diced tomatoes
Cheese: I used a tipple-threat combo of a mexican cheese blend (monterrey jack, colby, chedder), "quesadilla melting cheese" and a crumbled queso fresco
Spices to taste: I used chili powder, cayenne, oregano, cumin, salt and white pepper

Pull chicken from bone and tear into small pieces. Threaten to attack your kitchen partner (or bottle of Bohemia beer) with your greasy hands. Season and plump the torn chicken with the juices from the diced tomatoes and spices to taste. Prep your cheeses and open cans. Stack the tortillas with a srinkle of water between the layers in a kitchen towel and nuke in the microwave to steam a bit. Heavily coat the bottom of your Pyrex dish with a combo of enchilada sauce and some diced tomatoes. One tortilla at a time, lay a hefty row of chicken on the bottom third of the tortilla. Add a generous spinkling of melting cheeses and roll tightly like you would a...an enchilada. Place, seam side down in the pan and repeat, lining the enchiladas fairly close to one another. Top with more sauce and a thick layer of both melting cheeses and crumbled cheese. Pop into a 350 degree oven for about 25 to 30 minutes until bubbling and beginning to brown on top. Let sit for a few minutes and devour, wondering why you don't do this more often.

Squash & Hominy Succotash
Onion
Can of hominy
Yellow Squash
Fresh tomatoes
Garlic
Olive oil
Spices to taste: I used cayenne, chili powder, oregano, cumin, white pepper and salt

Dice onion and tomatos and quarter or halve the squash. Add olive oil to hot skillet. Add diced onion and some salt and sautee. Add finely chopped garlic. Cook. Add squash. Cook. Add tomatoes, hominy and spices. Cook until done. Eat.