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Rotisserie Chicken, use in easy dishes

Watch the sales. Supermarket roasted chickens can be expensive. Chickens in warehouse clubs are more affordable. However, even in supermarkets, unsold chickens usually are marked down every four hours or so. Some stores schedule regular sale days, often Sundays, when the chickens are several dollars cheaper.

Long marinating times and slow roasting can give the meat a cottony texture. So the leftovers work best in dishes that cover them with sauce or broth.

A whole rotisserie chicken usually feeds two adults, with some leftovers. A typical chicken yields about 4 cups of cooked meat.

If you pick up a chicken on the way home from work, it might have to wait before you serve dinner. Should you keep it hot all that time, or chill it quickly and reheat it? Keep it hot, say food safety experts. Getting it thoroughly chilled will take too long. If you're eating in about an hour, wrap the chicken in foil to keep it moist, then put it in a 200-degree oven until you are ready to serve.

Here are some appealing dishes that start with a rotisserie chicken and some tortillas.

Chicken Tortilla Soup: Simmer chicken bones with packaged chicken broth. Then make a fast soup with chicken, fried tortilla strips and canned tomatoes with chilies.

Chicken Quesadillas: Mix refried beans and salsa and spread on flour tortillas. Top with chicken and cheese, then brown in a skillet.

Chicken Enchiladas: Heat chicken in a mixture of enchilada sauce and tomato sauce, then roll in tortillas and bake.

Moo Shu Chicken Wraps: Stir-fry coleslaw mix, chicken, hoisin sauce and soy sauce, then roll in flour tortillas.

Chicken Burrito Bake: Mix chicken, tomatillo salsa and cheese. Roll in tortillas, top with Alfredo sauce and bake.

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