ROTISSERIE CHICKEN TWO WAYS

one of my favorite simple weeknight dinners is to grab a rotisserie chicken at the grocery store and serve it with a simple salad. it’s relatively inexpensive, lasts for a few meals and is ready in minutes. i know there are countless other ways i could utilize the chicken but i don’t often think of them so we thought we’d share two other meals that you can create with the rotisserie chicken that require very little prep and each serve 4. each recipe requires only half of the chicken meat so here are two dinners solved! – joanie

there are so many ways to make chicken soup. i love a good chicken noodle but i have to say that ivan’s version below that he makes with potatoes is really good. he makes it when he’s feeling under the weather because it takes very little effort and the ginger/garlic combo is great for immunity. he also adds the bok choy in at the very end because it’s loaded with vitamin C. 
chicken soup
serves: 4
• half a rotisserie chicken shredded
• 3 carrots chopped
• 1/2 yellow onion diced
• 3 celery stalks chopped
• 3 garlic cloves diced
• 1 ginger peeled and cut in half
• 3 stems lemon grass
• 2 tablespoons salt
• 1 teaspoon poultry seasoning
• 1 teaspoon dried oregano
• 3 baby bok choy
• 2 tablespoons olive oil
• 1 large russet potato chopped
• 2 teaspoons pepper

• on medium heat, heat 2 tablespoons olive oil in a large pot. sauté the diced onions for about 3-5 minutes, or until they become translucent. add the celery, carrots, garlic. stir occasionally for another 2-3 minutes. fill the pot with 6-8 cups of water. add the ginger,peeled and cut into large chunks and lemon grass cut in half. season with the oregano, poultry seasoning, salt and pepper. shred half of the rotisserie chicken, removing the meat from the skin and bones. as an option, I do like to add in a little bit of the bones and skin to add taste to the broth, and then removing them once it has finished cooking.

cook the soup on a low boil for about 45 minutes. add the baby bok choy at the end and cook for an additional 5 minutes. serve hot. enjoy!

enchiladas are a go-to order for me at Mexican restaurants. i love that they are drenched in sauce and filled with melted cheese and shredded chicken. i’ve honestly never even attempted to make them at home but that’s about to change because these came together in minutes and were so satisfying. i loaded mine with onions but you could skip that part if they aren’t your thing.

• 8 corn tortillas
• 1 8oz shredded mozzarella
• 1/2 yellow onion diced
• 1/2 rotisserie chicken shredded
• 14oz red enchilada sauce
• 3 radishes thinly sliced (optional)
• cilantro as garnish

• pre-heat oven to 350 degrees. next, wrap the tortillas with a paper towel and place in a microwave, heat for about 40 seconds or until they soften a bit. you could also use flour tortillas which are a bit softer (you wouldn’t need to warm them).

• to assemble, place a tortilla down and begin evenly placing a layer of shredded chicken, shredded mozzarella, and diced onion. fold each side of the tortilla inward and place seam side down in a casserole dish. repeat process until the casserole dish is filled.

• pour the enchilada sauce making sure to cover all of the tortillas. add a layer of shredded mozzarella and as an additional option sharp cheddar. bake for 20-25 minutes.

• remove from oven and garnish with sliced radishes, cilantro, and sour cream!

styling by: joanie cusack and ivan solis
photos by: ivan solis