I have to watch my sodium intake so I always keep homemade stock in my freezer, even the lower-sodium brands in the store are too salty for my taste. This is a great 3 for 1 recipe because you get a great Roasted Chicken meal, a slew of chicken stock, & leftovers, all in one cooking. I use the leftover chicken to make a Chicken Enchilada Pie or chicken salad sandwiches.
Enchiladas make a wonderful and unique breakfast dish. A true crowd-pleaser, they can easily be scaled up or down, depending on the number of mouths you are feeding. Enchiladas are also super versatile; if you don’t have chorizo on hand, some leftover roast chicken works too. If you don’t eat meat, mushrooms or beans make for a satisfying filling. And while the dish itself is best eaten as soon as it is ready, the individual components can always be made ahead of time.