Cooked - Rotisserie Chicken Meals

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Rotisserie Chicken Meals

4.0

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

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 (¾ c) mayonnaise + extra for bread

15g (1 T) lemon juice

Toasted ciabatta loaf

3–4 gem/romaine leaves per sandwich

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 ½ T) curry powder

10g (1 T) paprika

10g (1 ½ 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 ¼ t) salt

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 (½ 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

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

Heat oven 450 °F/230 °C. Mix chicken, 200 g cheese & 200 g sauce.
Warm tortillas 30 s per side.
Brush each with sauce, add about 60g filling, roll; place seam-down in pairs (16 total).
Top each pair with 2-3 T sauce & the remaining cheese.
Bake 10–12 min, turning once, until browned.
Finish with garnishes.
Pulse nuts, Parm, oil, salt & basil to a rustic pesto.
Fold pesto, mayo & lemon into chicken; mash lightly for whipped texture.
Season lettuce with pinch salt, oil & lemon.
Layer lettuce & salad on ciabatta; smear top slice with mayo, close & serve.
Over med heat, sweat onion in ghee with pinch of salt, 5 min.
Add ginger & garlic; cook over medium 2 min.
Bloom spices 1 min.
Stir in tomatoes, cream, sugar & salt; cover, simmer 5 min.
Add chicken; simmer 2 min.
Serve over basmati rice with yogurt & cilantro.
Boil pasta 8-9 min; drain, toss with oil.
In olive oil over med heat, sweat onion, garlic & chiles 4-5 min.
Add half-and-half; simmer. Stir in spinach, cook 1 min; add artichokes & tomatoes; simmer & reduce 2 min.
Stir in pasta & chicken. Off heat, stir and toss in butter & Parm; splash pasta water until sauce clings.
Season with salt, thin with pasta water if needed, finish with pepper & extra Parm.
Sweat mirepoix over med heat in oil with salt 5 min.
Stir in bouillon & spices; add stock, bring to boil.
Add orzo & greens; cook 8 min.
Fold in chicken; heat through, adjust salt.
Serve hot with crusty bread.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍗Chicken Dish

Cuisine🇺🇸American

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 34 weeks ago

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