What's For Dinner? (Times 2)

This week, I took a page from Robin Miller and had a "prep-ahead" day. On Sunday, I roasted six bone-in, skin-on chicken breasts. Then I removed the skin and the bones and shredded the meat. I put it in a Tupperware container in the fridge to use this week. Here's what I did with it:

Monday: Enchilada Lasagna. Exactly what it sounds like. I got the recipe from a Good Eats episode I saw last week about tortillas. I made a chili sauce using tomato sauce, chicken broth, cumin, chili powder, and chipotle chili peppers. Then I sauteed an onion, and later added half of the chicken (just to warm it up.) Then I dipped whole wheat tortillas in the sauce, and layered them in the pan with alternate layers of the chicken, the sauce, and Monterrey jack cheese. It baked up just like a lasagna, but with a Mexican flair. Mark wants me to try it using corn tortillas, and Ben wants me to leave out the onions. But they ate it. That's something.

Tuesday: Buffalo Chicken Calzones. These ROCKED. I took the rest of the chicken and tossed it with buffalo sauce (2 parts margarine, 3 parts Texas Pete). I made pizza dough using my standard dough recipe, and rolled out two (approximately) twelve-inch rounds. I made one chicken-only calzone, and one chicken and cheese. I baked them at 450 for 15 minutes. Everyone ate the heck out of them. They were really good.