Although our Canadian Thanksgiving is observed in October, I had – in the past – cooked an encore turkey dinner for the American occasion, since Thanksgiving is my favourite holiday. This time, though, was the first year as empty nesters for my husband and me, and I have been trapped in bed with a nasty cold for a few days now, so we settled for a supermarket rotisserie chicken and a salad. Believe or not, we still had leftovers, and seeing no recovery from my cold in the horizon, I used my imagination and grabbed a few items from the cupboard to fix a quick Mexican dinner; I was very thankful to be able to prevent waste, and save myself from cooking a meal from scratch. I thought I would share the experience, since this dish might also come in handy for people in the USA who are currently trying to find new ways to use their leftovers, by simply using shredded turkey meat instead of chicken.
Chicken in green sauce – Pollo en salsa verde
2 cups green sauce (my homemade cooked green sauce, or bottled)
½ cup water
2 cups cooked chicken meat (or turkey); shredded
1 can cooked pickled cactus (nopales); rinsed and drained (or green beans)
2 potatoes; cooked and cubed (peeling optional)
Salt and pepper, to taste
In a large pot over medium heat, bring sauce and water to a boil; add shredded meat, and stir to coat:
Let simmer for a few minutes, then add nopales (or green beans), followed by the potatoes:
Season with salt and pepper to taste, and continue cooking and stirring occasionally, until the potatoes are hot. Serve with corn tortillas or bread, and lime wedges:
Sorry there is no printable recipe (I think I will go crash in bed shortly). To make up for that, I am also including links to three more of my recipes that call for cooked chicken (or use turkey instead, of course):
Salpicón – this recipe calls for beef, but many people have proven the versatility of this dish in recent years, by using chicken or turkey instead.