Let’s face it. We all need new and creative ways of making chicken, and we don’t have that much time during the week to be going all gourmet when it comes to dinner. Most of us are all busy with work, kids, homework, and housework. That does not stop us from wanting something simple, yet scrumptious. I feel your pain. When I am crunched for time, one of my favorite shortcuts is to get a rotisserie chicken from our favorite supermarket. I have learned that the rotisserie chickens not only provide us with the protein we need, but also makes the rest easy.

Here are a few of my favorite recipes you can make with rotisserie or left-over chicken! And yes, I love Mexican food!

7-Ingredient Green Chile (Salsa Verde) Enchiladas

Prep Time   20 minutes
Cook Time  30 minutes
Total Time  50 minutes
Servings    6-8 servings

Ingredients

• 1 jar of salsa verde (16-24 ounces)
• 1 cup of sour cream
• 8-10 medium flour or corn tortillas (I prefer flour)
• 2 cups of shredded Monterey Jack, pepper jack or Mexican Blend cheese
• 8-10 cups of boneless chicken meat, diced or shredded from your rotisserie or leftover chicken
• ½ cup of cilantro
• 2 tablespoons of lime

Instructions

1. Preheat oven to 350 degrees.
2. Mix the sour cream and salsa verde together in a bowl.
3. Set aside 2 cups of the mixture for the top of the enchiladas.
4. Add the chicken to the rest of the sour cream and salsa mix and let the chicken soak up all the flavors.
5. Spray a 9 x 13 pan with cooking spray and spread a thin layer of salsa mixture into the bottom of the pan.
6. On each tortilla, scoop the chicken and salsa mixture into the center of the tortilla and roll the tortilla up from both sides.
7. Place the tortillas seam side down on the pan. Repeat with remaining tortillas. If you want really crispy enchiladas, you can toast your tortillas on a pan first before filling them up and rolling them.
8. Pour the leftover salsa/sour cream mixture evenly over the pan and top with shredded cheese. If you like salsa verde a lot, you can always buy more sauce.
9. Bake for 25-30 minutes, until cheese is browned and bubbly.
10. Top it with cilantro and lime, and serve!

Cheesy Mexican Cauliflower Rice

Prep Time   15 minutes
Cook Time  30 minutes
Total Time  45 minutes
Servings    6-8 servings

With only 10 minutes of prep time and 10 minutes of cook time, this is a delicious shortcut dinner you can easily make using store-bought rotisserie chicken. While there are a few ingredients you need to pull together, the actual process of making this is really simple. Here’s what you need to do:

Ingredients

2 cups of rotisserie chicken (shredded)

1 tbsp of extra-virgin olive oil

1 medium onion (chopped)

2 cloves of garlic (minced)

1 head of cauliflower (chopped, grated or riced)

1 cup of shredded Mexican Blend cheese

1 cup of shredded Monterrey Jack cheese

1 cup of canned black beans

1 cup of corn kernels

1 cup of chopped tomatoes

Instructions

1. Grab an oiled skillet and place it over medium heat. Throw in the onion and cook it until it becomes soft, which should be around 5 minutes. You can add the garlic here, as well as optional oregano and cumin if you have them. Cook for an additional 1 minute.
2. Place the chopped, grated or riced cauliflower into a few paper towels to get the excess liquid out, before adding it to the skillet. Put some more oil down if it’s looking a bit dry. You can season this with some salt and pepper here.
3. Stir occasionally over the next 3-5 minutes. Then put in the chicken, black beans, corn, and tomatoes.
4. Top it all off with the cheeses and place a lid over the skillet for five minutes.
5. Turn off the heat, let it rest a bit, and serve.

Enjoy These Easy and Quick Dinners!

These are just some of my favorite ways to use store-bought rotisserie chicken and I am confident you will fall in love with them as well! I will try to update the recipes on here often so you can expand your dinner menus at home!