I always envy chefs who have extra broths and many other things prepped so they can make anything they want at a moment’s notice. I don’t have that luxury. It’s a small kitchen that I spend half the time trying to make the dog sit outside of it so I can work.
Many years ago I tried a recipe for myself that worked out. Always looking for new things that will enter our culinary repertoire I took its essence and tried it, and it was really good but I may tweak it a bit in future.
Because our get-together was that night I wanted to get all the prep done. I knew everything had to be in order at the house and there were many things to put in place by myself so I cheated.
I took one small rotisserie chicken from the grocery and broke it down and shredded it by hand (mixed with salsa), used the remainder of the caremelized onions, crumbled goat cheese onto three 12″ flour tortillas that I’d already toasted in a dry skillet.
One tortilla on the bottom, mix chicken with enough salsa to coat and add 1/2 of it, add 1/2 of the cooked onions and top with crumbled goat cheese. Add another layer. Brush the top with oil or butter and bake in a 350 degree oven for 20-25 minutes. Remove from pan to cutting board and let rest a few minutes. Cut into slices and garnish with sliced avocado and extra salsa. Enjoy! Dee
Cooking with Dee 