Saturday we tried the Chicken Mole Enchiladas from Kirsten's Home Cooking Adventures. They were pretty good. I think they might need a bit of salt but otherwise a good recipe. I think we could have used 2 cups of chicken and made closer to 12 enchiladas. I got 9 out of it and they were well filled. There was plenty of sauce for more enchiladas.
I had some extra chicken left over from the enchiladas so I decided to make some chicken salad for lunch the next day. I didn't actually measure anything for the chicken salad, but this should be about what I did:
1 cup cooked chicken
1/4 cup sour cream
1/4 cup mayo
1 1/2 tsp. mustard
1 stalk celery, diced
salt & pepper to taste
Mix together and serve on bread of your choice. If it's too dry, add some more mayo.
We sometimes add a chopped hard boiled egg too.