Rotisserie Chicken Meals
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Rotisserie Chicken Enchiladas (4-6 servings)
∙650g (4 ½ c) shredded rotisserie chicken
∙300g (3c) shredded Monterey Jack, divided
∙200g (¾-1 c) green enchilada sauce + extra for brushing/topping
∙16–18 corn tortillas
∙Garnish: shredded gem/romaine, crema, cilantro, queso fresco
1 Heat oven 450 °F/230 °C. Mix chicken, 200 g cheese & 200 g sauce.
2 Warm tortillas 30 s per side.
3 Brush each with sauce, add about 60g filling, roll; place seam-down in pairs (16 total).
4 Top each pair with 2-3 T sauce & the remaining cheese.
5 Bake 10–12 min, turning once, until browned.
6 Finish with garnishes.
Pesto Chicken Salad Sandwich (makes 4 servings)
∙650g (4 ½ c) chopped rotisserie chicken
∙40g (⅓ c) untoasted pine nuts
∙40g (⅓ c) grated Parmesan
∙40g (3 T) olive oil
∙5g (1 t) kosher salt
∙40g (1 ½ c) packed basil leaves
∙160g (3/4 c) mayonnaise + extra for bread
∙15g (1 T) lemon juice ∙ toasted ciabatta loaf
∙3–4 gem/romaine leaves per sandwich
1 Pulse nuts, Parm, oil, salt & basil to a rustic pesto.
2 Fold pesto, mayo & lemon into chicken; mash lightly for whipped texture.
3 Season lettuce with pinch salt, oil & lemon.
4 Layer lettuce & salad on ciabatta; smear top slice with mayo, close & serve.
30-Minute Rotisserie Tikka Masala (4 servings)
∙650g (4 ½ c) shredded rotisserie chicken
∙200g (1 c) grated onion
∙20g (1 T) grated ginger
∙20g (6 cloves) grated garlic
∙30g (2 T) ghee
∙10g (1 1/2 T) curry powder
∙10g (1 T) paprika
∙10g (1 1/2 T) garam masala
∙5g (2-3 t) chili flakes
∙10g (1T) ground cumin
∙800g/28oz can crushed tomatoes
∙250g (1 c) heavy cream
∙6g (1 ½ t) sugar
∙6g (1 1/4 t) salt
1 Over med heat, sweat onion in ghee with pinch of salt, 5 min. Add ginger & garlic; cook over medium 2 min.
2 Bloom spices 1 min.
3 Stir in tomatoes, cream, sugar & salt; cover, simmer 5 min
4 Add chicken; simmer 2 min.
5 Serve over basmati rice with yogurt & cilantro
Creamy Tuscan Chicken Pasta (4 servings)
∙225g (3 c) fusilli/rotini, dry
∙325g (½ of 1) rotisserie chicken, diced
∙125g (¾ c) diced onion
∙20g (6 cloves) minced garlic
∙15g (1 T) chopped Calabrian chiles
∙550g (2 ¼ c) half-and-half
∙225g (1 9oz bag) chopped baby spinach
∙100g (1/2 c) canned artichokes, chopped
∙75g (½ c) sundried tomatoes, chopped
∙50g (3 ½ T) unsalted butter
∙50g (½ c) grated Parmesan
∙Olive oil, salt, pasta water & black pepper as needed
1 Boil pasta 8-9 min; drain, toss with oil.
2 In olive oil over med heat, sweat onion, garlic & chiles 4-5 min.
3 Add half-and-half; simmer. Stir in spinach, cook 1 min; add artichokes & tomatoes; simmer & reduce 2 min.
4 Stir in pasta & chicken. Off heat, stir and toss in butter & Parm; splash pasta water until sauce clings.
5 Season with salt, thin with pasta water if needed, finish with pepper & extra Parm.
Weeknight Chicken & Orzo Soup
∙30g (2 T) olive oil
∙750g (5 c) frozen mirepoix
∙100g (⅓ c) better than bouillon chicken
∙3g (1 t) turmeric
∙5g (2 t) garlic powder
∙3g (1 t) dried oregano
∙3g (1 t) black pepper
∙2700g (3 boxes/12 c) chicken stock
∙225g (1 c) orzo
∙200g (6 ½ c) chopped collards/kale
∙650g (4 ½ c) shredded rotisserie chicken
∙Salt to taste
1. Sweat mirepoix over med heat in oil with salt 5 min.
2. Stir in bouillon & spices; add stock, bring to boil.
3. Add orzo & greens; cook 8 min.
4. Fold in chicken; heat through, adjust salt.
5. Serve hot with crusty bread.
