Chicken enchiladas verdes

Uses 2 cups of Sunday's chicken and 2 cups of the stock

Shredded chicken rolled in warm tortillas, baked in green salsa under melted Jack. A crowd favorite, and twenty minutes of work.

45 min (20 min hands-on) · serves 4

You need

• 2 cups shredded chicken (from Sunday)
• 1 jar (16 oz) salsa verde
• ½ cup chicken stock (from Sunday)
• ½ cup Mexican crema or sour cream, plus more to serve
• 2 cups shredded Monterey Jack (8 oz)
• 10 corn tortillas
• 2 tbsp neutral oil
• ½ tsp kosher salt
• To serve: 3 scallions (sliced), 4 radishes (sliced thin), lime wedges
• Also tonight: 1½ cups long-grain white rice and 2¼ cups water, for Thursday's fried rice

How to make it

1. Heat the oven to 375°F. Whisk the salsa verde, stock and crema in a bowl. Spread ¾ cup of it over the bottom of a 9 by 13 baking dish.
2. Toss the chicken with ½ cup of the sauce, half the cheese and the salt.
3. Warm the tortillas so they roll without cracking: brush both sides lightly with oil and heat them in a dry skillet over medium-high 15 seconds a side, stacking them under a towel. (Or wrap the stack in a damp towel and microwave 45 seconds.)
4. Fill each tortilla with about 3 tbsp of the chicken, roll it up and lay it seam side down in the dish, snug together.
5. Pour the rest of the sauce over the top, covering the ends of the tortillas so they don't dry out. Scatter the rest of the cheese over it.
6. Bake 20 minutes, until the cheese has melted and the sauce bubbles at the edges. Top with scallions, radishes, more crema and a squeeze of lime.
7. While they bake, make Thursday's rice: bring the rice and 2¼ cups water to a boil with a pinch of salt, cover, turn to low for 18 minutes, then spread it on a sheet pan to cool. Refrigerate it uncovered for an hour, then cover. Cold, dry rice is what makes fried rice work.

Any good jarred salsa verde works. Taste it first; if it's very sharp, add a little more crema.