chicken chilaquiles and chicken & quinoa burritos

It's not the easiest task coming home after work and making homemade dinners every night. But I discovered the best short cut. Rotisserie Chicken! It's available at most supermarkets and is the same price as buying a fresh bird, but it's already seasoned and cooked. It also works perfect for us because Nuno loves dark meat and I'm very particular about having moist white meat.

I first used a store bought rotisserie chicken with this Spring Vegetable Couscous and then decided that it works in so many different dinners. Green Curry Chicken, Chicken Fried Rice, Chicken and Dumplings, Chicken Stir-fry, Chicken Fajitas, Buffalo Chicken Sandwiches, Chicken Salad Sandwiches... or any variation of a Sandwich, Wrap or Salad. The only trick is to just reheat the meat because it can get overcooked quickly.

I used half a chicken for this Chicken Chilaquiles recipe from Everyday Food, Great Food Fast. Shredded chicken cooked with garlic, tomatoes, chipotles, cilantro and topped with feta (or queso freso if you can get it), tortilla chips and sour cream. It's very good and surprisingly light. There was a very nice heat from the chipotles. Am I the only one getting sick of seeing chipotle in everything? It works sometimes and this dinner is a good example of a chipotle tasting right!

While getting a pedicure last week I was flipping through Real Simple magazine and I saw this recipe for Chicken and Quinoa Burritos. Lots of cross-over ingredients from the previous night's meal so we gave it a go.

And it is actually quite good. We were surprised how moist it was, but it needs the salsa and sour cream for a little extra flavour. Again with the buzz ingredients - Quinoa! I love using it whenever I can because of it's nutritional value but we really don't use it enough.