Three EASY & Delicious Recipes Using Rotisserie Chicken

One of my favorite things to keep in the fridge every week is a Rotisserie Chicken. They’re so cost effective and versatile – you can literally make 100 different recipes from it OR just eat it as is lol. Today I am showing you 3 of my favorite ways to utilize the most underrated grocery list item. Let’s #makeithappen

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Shopping List:
Chicken Salad-
Chopped Chicken (1 whole chicken, bone skin and cartilage removed)
1 cup mayo
2 tbsps sweet relish
2 tsps dijon mustard
1/2 cup finely diced celery and 1/2 cup finely diced red onion
2 tbsps diced parsley
Old Bay, Chicken Bouillon Powder, All-Purpose Seasoning
Lemon Zest

Buffalo Chicken Dip-
1 rotisserie chicken
1/2 dice onion
2 packages of cream cheese (softened)
1 cup ranch dressing
1/2 cup blue cheese dressing
1 package of ranch seasoning mix
1 cup cheddar cheese
1 cup pepper jack cheese
1 cup Franks Red Hot sauce (or your favorite buffalo sauce)
ap seasoning and chicken bouillon

Chicken Enchiladas-
1 rotisserie chicken
1/2 cup black beans
1/2 cup kidney beans
3/4 cup corn
1 red onion
1 red and green bell pepper
16oz Colby jack cheese
2.5 cups enchilada sauce
1 can green chiles
1 tbsp garlic
2 tsps cumin, smoked paprika, chili powder, chicken bouillon
1 packet Sazon
AP seasoning
12 low carb street taco tortillas
Cilantro
(Bake in the oven at 400 for 25-30 minutes)

Today we’re going to cover one of the most underrated versatile and convenient kitchen hacks I’ll be showing you guys how to use rotisserie chicken three different ways meet me in the kitchen let’s make it happen all right guys a lot of times you can find a rotisserie chicken on

Sale for five or six bucks especially if you wait till closing I used to work at BJ’s Wholesale Club when I was young and I lived off rotisserie chicken I’d wait till right before we close and uh go get them for the extra discount sometimes I

Get them for three bucks but yeah so we’re going to set the Wings off to the side that’s your snack and then we’re going to shred the chicken remove all the bone skin and cartilage all that good stuff and then break down the meat and we’ll be making

Three different recipes today with some rotisserie chicken all right now that the chicken’s prepped we’re going to go ahead and prep our veggies for the enchiladas now this isn’t my most traditional enchilada recipe honestly this is more of my low carb kind of week night recipe we’re using low carb

Tortillas for this I do have a more authentic recipe on the channel as well for beef enchiladas as you guys can check that out if that’s more your speed so we’re going to go ahead and dice up an onion couple jalapenos some red bell pepper so it’s real simple leave the

Root intact on your onion makes it easier to dice holds everything in place just dice it up nice and fine we’ll do the same thing with our bell pepper and our jalapeno that’s really all of the prep work other than shredding your cheese that you got to

Do all right so I’m going to skill it over medium Heat we’re going to add a little avocado oil to that we’re going to add our onions and peppers plenty of veggies low carb tortillas for my keto folks beans got some carbs though so you

Guys got to figure that out all right so at this point we just want to sweat this down for a few minutes allow it to start getting tender and then we’ll start to season everything up we’re going to add in our chicken our beans our corn a

Little bit of that enchilada sauce and then build our cast R get that in the oven all right so we’re going to add a tablespoon or so of garlic give that a good mix they’re going in with a blend of Pino and black beans you can pick one

Of the other if you want to you can also use refried beans if you like I got a good recipe for that that I make occasionally we’re going to use the whole beans today wife’s not a big fan of refried beans if I’m being honest so here we go

We’re just going to mix that in and then we’re going in with about 8 oz of corn 1 can of green chilies you guys can leave the jalapenos out if you don’t want this to be spicy because with the green chilies anded two jalapenos this does have a little bit of

A kick to it but that’s how we like it so totally customizable adjusted as needed based on your preferences at home got a beautiful array of colors here it’s about time to go ahead and add in that rotisserie chicken all right so we’re going to mix in the chicken

You can do this with ground beef if you want leftover steak whatever you prefer we’re going to mix that in and begin to season I’m going in with some chicken bullan powder just to beef up the chicken flavor little garlic powder some allpurpose seasoning of course to cover all the bases

Chili powder and cumin don’t be shy with the chili powder and then I’m going to add about 1/4 cup of the enchilada sauce you can make this homemade or go store bought depend on how much time you got we’re just going to mix that together and this is going to be think

About this kind of like a enchilada lasagna so we’re going to go enchilada sauce in the casserole dish tortillas our filling cheese repeat until you fill up your casserole dish all right people we got our casserole dish ready 9 by 11 in size oven’s preheated 375 we’re going down

With just a little bit of that enchilada sauce just to coat the Bott we’re going to take our low carb tortilla you can use corn tortillas for this too kind of smooth everything out and we’re going to make our bottom layer like so these are only 30 calories

Each can’t beat that for my folks that’s on a diet new year new you and all that jazz first layer right there then we’re going down with our filling don’t be shy with this stuff that’s good straight like that I’d eat that on one of these tortillas with no

Additions just make a nice thin layer of that and you know we got to hit it with the cheese afterwards and then just repeat that process until you run out of filling or until your casserole dish is full whichever comes first we got kobby Jack and monor cheese

Use whatever cheese you like guys Pepper Jack if you want to add a little heat I’m just going to use a little blend of Kobe and Monteray today mostly cuz that’s what we got in the fridge and do not be shy with the cheese probably don’t got to tell y’all that but

Hey then we’re going to go down with a little bit more in lot of sauce don’t go too crazy on the middle layers probably about 2 and 1/2 to three cups in total of enchilada sauce so just keep that in mind you kind of pour that out measure it set it

Aside this reheats really well too guys so this is great for meal cep I’m going to hit this with a little sauce too feels like the right thing to do you can break out your brush if you want to get cute two layers is looking like what’s going to do the trick for

Us and we going pop that in a 375° oven for about 30 minutes all right guys our enchiladas are in the oven it’s time to go ahead and prep the veggies for our chicken salad and for our buffalo chicken dip we got one onion in piece and two of celery

Just going to dice them up all the same I like to add celery to my buffalo chicken dip it’s kind of you know not so common but when we eat buffalo wings what do you have with it a little celery right so I like the crunch that it

Provides I like to just throw that in there so that’s what we’re doing today totally optional though if it’s turning you off you don’t have to add it but onion and celery is going in my chicken salad and my buffalo chicken dip I got to be honest I’m super excited to

Dig into this one oh man all right people it’s time to dig in for the taste test this is looking and smelling amazing oh man got to get that perfect bite here we go that’s a two biter for sure all right it’s buffalo chicken time arguably one of the best game day snacks

In the world first things first we need 2 tablespoons of butter and a skillet over medium heat to that we’re going to add one diced onion and a couple stalks of celery once the onions and celery get a head start in goes 1 tbspoon of garlic

Paste we’re also going to beef up the chicken flavor with a little chicken bullan powder and a little AP seasoning next up I’m going in with 1 and 1/2 cups of ranch and 1/2 cup of blue cheese the blue cheese is optional guys I like to add it to my buffalo

Chicken dip if you don’t like blue cheese you should probably grow up all jokes aside you can just go 1 and 1/2 cups of ranch the next guest who arrive to the party is one cup of Frank’s Red Hot Sauce and then two blocks of room temperature cream

Cheese once that cream cheese melts nicely we’re going to go ahead and add in our rotisserie chicken taste as we go adjust the flavor to your preference then we’re going to add it to our casserole dish top it with some cheese pop that in in the oven now in goes the

Rotisserie chicken or we got some leftover chicken in the fridge perfect application for that as well let’s give that a good mix then we’re going to taste for seasoning adjust as needed you can add a little ranch seasoning if you want just a little salt and pepper if you’re trying to keep it

Simple add in a little bit of extra cheese we got some pepper jack we got some cheddar you use mozzarella whatever cheese you like guys don’t overthink it just make sure you shred your own cheese that way it melts nice L little elbow grease never hurt nobody get that forearm workout

In and now that is ready for your casserole dish pop that in oven at 375 for about 25 to 30 minutes if you got a cast iron skillet you can do it all in one Skillet pop that in the oven too go ahead and fill up that casserole

Dish top it with some more cheese hope nobody’s lactose intolerant no flavor left behind we’re going to go ahead and scrape this on in there as well and last but not least we’re going to top it with a little bit of shredded cheese pop that in the

Oven all right so the buffalo chicken dip is in the oven and now it’s time to make probably the thing that I make the most often chicken salad we got one cup of duk’s mayonnaise to that I’m going to add a little bit of lemon zest just for

Some freshness Citrus goes really W nicely with this anyway so a little bit of that about 2 or 3 tablespoons of sweet relish it’s about all we got left so let’s empty out the jar couple tablespoons of diced red onion you can use yellow or white onion whatever you have laying

Around pinch of parsley for a pop of color some fresh herb flavor the kind you cook with not the kind that cooks you then about 1/4 cup of diced celery we’re going to add in a little bit of lemon juice about a/2 teaspoon spoon worth and one teaspoon of Dijon

Mustard looks more like a tablespoon mat but we’ll make it work break out the Whisk and mix to combine we’re going to season this to taste we got a little Old Bay a little AP little chicken bullan powder then we’re going to add in that rotisserie chicken you just want to fold everything

Together taste as you go adjust the flavor to your preference as always this is great for wraps salads sandwiches I eat this at least once a week usually little low carb bread low carb tortilla you can’t go wrong all right guys if you don’t do anything else with your leftover Road tissy Chicken

Make this chicken salad trust me go on in for the taste test tried and true least some alone time with this one once the buffalo chicken dip comes out of the oven you want to give it about 10 15 minutes to cool off a little bit you can serve this up with tortillas

Or crackers you use the leftovers and make a burrito out of it you really can’t go wrong but this the part why I say brace yourself for a trademark money shot say it with me guys looking good oh man probably could have cooled a little bit more if we’re being honest but

Look at that oh that’s a blooper fix my hat see my Skillet would have never did me like that next up I’m going in with one all right give that a good mix we also got to add in a little Dijon and some lemon juice we’re going to get the party started

With what am I talking about get the started with saring this together yeah for no reason