Rotisserie Chicken

Rotisserie Chicken- 2 ways! Perfect for College….

Kev wanted enchiladas, so instead of going through the process of boiling chicken, shredding it, re-seasoning it, cooking it again… I bought a rotisserie chicken. Easy. So I shredded the whole thing, and kept half for another meal.

So easy to do bomb enchiladas.

Chicken Recipe #1-

Bomb Enchiladas

Preheat oven to 350 degrees
Get a baking dish ( I use glass) and add enough enchilada sauce to coat the bottom.
1. Take flour tortillas ( you could totally do corn, but make sure to dip them in canola oil that’s heated on the stove for about 5 seconds…it softens them)
2. Dip both sides in enchilada sauce (store bought… the big can)
3. Put into glass and add the shredded chicken, grated cheese, and some finely diced onion.
4. Roll into burrito and leave in dish
5. keep doing this until pan is full (I make about 6 in a pan)
6. Pour remaining sauce on top of enchiladas and add more cheese on top.
7. Bake for 20 minutes (or until cheese has melted)
8. Serve!
Can easily feed 3 people (2 enchiladas each) or have it for left overs

Chicken Recipe #2

The BEST BBQ Chicken Pizza!

I totally didn’t want tacos or more enchiladas with the rest of the shredded chicken, so I was trying to figure out what to make with it. I’m a sucker for BBQ sauce so I started thinking… BBQ Chicken Sandwiches, BBQ Chicken Quesadilla, BBQ Chicken Pizza…. Oooo… Pizza! Yup! BBQ Chicken Pizza!!!

What you need: (all this was in my pantry and left over from the enchiladas!)
PIZZA:
Store bought Pizza Dough
BBQ Sauce (KC Master Piece.. the OG)
Mozzarella Cheese (or whatever)
Minced Red Onion
Cilantro
Red Bell Pepper
Shredded Chicken (other half from Chicken Recipe #1)

BBQ SAUCE for CHICKEN: (adapted from Rachel Ray)
½ medium onion, peeled and finely chopped
½ T Tabasco
1 T Santa Maria Seasoning (or your favorite seasoning mix)
3 T brown sugar
4 T tomato paste
3 cloves garlic, minced
So this is what I did…

- Add 2 Tablespoons of Canola Oil to a deep pan (something with high edges).
- Add minced garlic and chopped onion
- Let simmer on medium low for 10 minutes. (while this is cooking julienne your bell pepper, chop cilantro, and thinly slice the red onion).
- To onion and garlic mixture add Tabasco, Seasoning, Brown Sugar, and tomato paste and let simmer/slight boil for 3-5 minutes.
- Add the shredded chicken (what was left over from the rotisserie chicken you bought to make enchiladas.)
- Let cook for 10 minutes or so, or until sauce has lightly thicken.

Start assembling pizza

Take pizza dough and add a very light layer of cheese (this acts as the glue for the toppings).
Add BBQ sauce from bottle… just a little. I did a swirl starting from the outside going inward. Don’t use too much.
Drain chicken from sauce with slotted spoon (or tongs) and add a layer to pizza.
Add more cheese.
Sprinkle bell pepper, onion, and cilantro then add… more cheese!

Bake according to pizza dough directions… make sure cheese is melted and WALLA!...the best BBQ Chicken Pizza Ever!