Type what you have

Ingredients

• ✓ rotisserie chicken
• cheddar cheese soup
• chicken broth
• enchilada sauce
• southwest seasoning
• cheddar cheese
• monterey jack cheese
• brown rice
• corn
• tortilla chip

Instructions

1. 1 Combine condensed soup, chicken broth, enchilada sauce, and Southwest seasoning in a large pot over medium-high heat. Whisk for about 5 minutes until smooth.
2. 2 Add chicken, 1 1/4 cups Cheddar-Monterey Jack cheese, cooked rice, and corn. Mix until well combined. Reduce heat to low and cook until heated through and cheese is melted, about 5 minutes.
3. 3 Remove from the heat and ladle into bowls. Top each bowl with remaining cheese and 3 tortilla chips.

By bprimeau

Ingredients

• ✓ rotisserie chicken
• poblano pepper
• cilantro
• mayonnaise
• onion
• lime
• cumin
• white pepper
• salt

Instructions

1. 1 Mix chicken, poblano pepper, cilantro, mayonnaise, onion, lime juice, cumin, white pepper, and salt together in a bowl or a container with a fork. Taste and adjust spices as necessary.

By Christy Blaker

Ingredients

• ✓ rotisserie chicken
• chicken broth
• green enchilada sauce
• cream of chicken soup
• sour cream
• green chile
• cheddar cheese
• monterey jack cheese

Instructions

1. 1 Combine chicken broth, enchilada sauce, condensed soup, and sour cream in a large pot. Whisk until well combined. Add green chiles and Cheddar-Monterey Jack cheese. Blend with an immersion blender to desired consistency. Add chicken.
2. 2 Heat over medium-low heat until cheese is melted and soup is heated through, at least 30 minutes.

By VenturaMama77

Ingredients

• ✓ rotisserie chicken
• sour cream
• lemon juice
• dijon mustard
• cream cheese
• salt
• pepper
• garlic powder
• celery
• red onion

Instructions

1. 1 Combine sour cream, lemon juice, Dijon mustard, cream cheese, salt, pepper, and garlic powder in a bowl; whisk until smooth. Add chicken, celery, and red onion and mix thoroughly. Cover and refrigerate for 1 hour to let flavors blend.

By Kim's Cooking Now

Ingredients

• ✓ rotisserie chicken
• submarine sandwich roll
• pepper jack cheese
• red pepper
• red onion
• bacon
• spinach
• guacamole
• butter
• dill pickle

Instructions

1. 1 Preheat panini maker to medium-low.
2. 2 Open the roll and place a layer of cheese on the bottom half of the bread, fitting cheese to the contours of the bun. Layer rotisserie chicken, roasted sweet red pepper, onion rings, and bacon on top.
3. 3 Place a layer of fresh spinach leaves on the bacon and spoon prepared guacamole on top. Place second half of bun on top. Brush top and bottom plates of panini maker with butter, and place the sandwich in the buttered area.
4. 4 Close the panini maker and cook until cheese is melted, chicken is warmed, and bun is crispy and lightly browned, 4 to 5 minutes. Serve warm with dill pickle spear.

By Bibi

Ingredients

• ✓ rotisserie chicken
• egg
• mayonnaise
• apple
• celery
• onion
• curry powder
• paprika
• cayenne pepper
• salt

Instructions

1. 1 Mix the chicken, eggs, mayonnaise, apple, celery, onion, curry powder, paprika, cayenne pepper, and salt in a large bowl. Cover and refrigerate for 1 hour before serving.

By Buddy Greer

Ingredients

• ✓ rotisserie chicken
• bacon
• salt
• black pepper
• avocado
• lemon juice
• garlic
• tomato
• onion
• lettuce leaf

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels, reserving grease in skillet.
2. 2 Add chicken to skillet and stir to coat with bacon drippings. Season with salt and pepper.
3. 3 Mash avocado in a bowl and season with lemon juice, garlic, salt, and pepper. Add tomato and onion to taste.
4. 4 Divide cooked bacon, chicken, and avocado spread between lettuce leaves and wrap up.

By ERIKIM21

Ingredients

• ✓ rotisserie chicken
• pasta
• salad dressing
• mayonnaise
• bacon
• cherry tomato
• muenster cheese
• celery
• green bell pepper
• avocado

Instructions

1. 1 Gather all ingredients.
2. 2 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, about 10 to12 minutes. Drain and rinse under cold water.
3. 3 Whisk Italian-style dressing and mayonnaise together in a large bowl.
4. 4 Stir in pasta, chicken, bacon, tomatoes, cheese, celery, green bell pepper, and avocado until evenly coated.
5. 5 Enjoy!

By Lane J

Ingredients

• ✓ rotisserie chicken
• pineapple
• celery
• salad dressing
• cranberry
• mayonnaise
• apple
• green onion
• rosemary
• dill
• seasoned salt
• salt
• black pepper

Instructions

1. 1 Mix chicken, pineapple, celery, salad dressing, sweetened cranberries, mayonnaise, apple, green onion, rosemary, dill, seasoned salt, salt, and pepper together in a large bowl. Refrigerate until ready to serve.

By luv2cook

Ingredients

• ✓ rotisserie chicken
• water
• olive oil
• couscous
• balsamic vinegar
• sugar
• salt
• black pepper
• black bean
• corn
• red bell pepper

Instructions

1. 1 Bring water and 1 tablespoon olive oil to a boil in a medium pot over high heat. Add couscous; quickly lower heat and let simmer until water is absorbed, 7 to 8 minutes.
2. 2 Whisk balsamic vinegar, 2 tablespoons olive oil, sugar, salt, and pepper together in a small bowl until dressing is evenly combined.
3. 3 Fluff couscous with a fork and place in a large, shallow bowl. Add black beans, corn, chicken, and red bell pepper. Fold salad together and pour in the dressing in 3 batches, mixing well after each addition. Refrigerate until chilled, about 30 minutes.

By Cooking Fox

Ingredients

• ✓ rotisserie chicken
• olive oil
• celery
• carrot
• salt
• black pepper
• garlic
• ginger paste
• chicken stock
• soy sauce
• ramen noodle

Instructions

1. 1 Heat oil in a soup pot over medium heat. Add celery and carrots and season with salt and pepper. Cook until softened, about 10 minutes. Add garlic and ginger paste and cook until fragrant, about 1 minute. Add chicken stock and bring to a boil.
2. 2 Add chicken and soy sauce and simmer for 1 hour.
3. 3 Bring a large pot of water to a boil. Add ramen and cook, stirring occasionally, until tender yet firm to the bite, 2 to 3 minutes. Drain.
4. 4 To serve, ladle ramen into soup bowls, then ladle chicken soup over top.

By sweaver

Ingredients

• ✓ rotisserie chicken
• celery
• green onion
• peanut
• lime juice
• fish sauce
• ginger
• sugar
• red pepper flake
• cilantro
• mint
• boston lettuce
• cucumber
• carrot
• peanut

Instructions

1. 1 In a medium bowl, mix chicken, celery, green onions and peanuts. In a small bowl, whisk lime juice, fish sauce, ginger, sugar, red pepper, cilantro and mint, plus 2 Tbs. water.
2. 2 Toss dressing with chicken mixture and serve on a bed of Boston lettuce with the suggested accompaniments.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ rotisserie chicken
• chicken broth
• quinoa
• salt
• black pepper
• olive oil
• green bell pepper
• yellow onion
• zucchini
• garlic
• broccoli
• grape tomato
• goat cheese
• avocado
• lemon

Instructions

1. 1 Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Season with salt and pepper.
2. 2 While quinoa cooks, heat olive oil in a pan over low heat until gleaming. Add bell pepper and onion and saute for 1 to 2 minutes. Turn heat to medium-high, add zucchinis and garlic, and saute until they are starting to soften and the onion is transparent, 5 to 7 minutes. Add broccoli and saute until bright green. Season veggies with salt and pepper. Stir in tomatoes and quickly saute until they start to crinkle and soften, about 5 minutes. Add chicken to warm through, about 5 minutes more.
3. 3 Separate the quinoa into 6 bowls and top with desired amount of veggies. Top with goat cheese, avocado, and lemon juice.

By sam johnson

Ingredients

• ✓ rotisserie chicken
• red enchilada sauce
• cheddar cheese
• cream cheese
• fajita seasoning mix
• flour tortilla

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Spray a 13x9-inch baking dish with cooking spray. Spread 1/4 cup of enchilada sauce in the bottom of the baking dish.
2. 2 Mix chicken, 1 cup of Cheddar cheese, cream cheese, and seasoning mix in a medium bowl; spoon slightly less than 1/2 cup of filling onto each tortilla. Roll up each tortilla tightly; place seam-side down in the prepared baking dish. Drizzle with remaining enchilada sauce. Sprinkle remaining 1/2 cup Cheddar cheese on top; cover with foil.
3. 3 Bake in the preheated oven for 15 minutes; uncover and bake 15 minutes longer or until bubbly and lightly browned.

By Old El Paso

Ingredients

• ✓ rotisserie chicken
• chicken broth
• black bean
• corn
• salsa
• corn tortilla
• cilantro

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine broth, chicken, black beans, corn, and salsa in a pot over medium-high heat; bring to a boil. Reduce heat and simmer, stirring occasionally, for 10 minutes.
3. 3 Meanwhile, slice tortillas into 1/4-inch strips and spread on a baking sheet.
4. 4 Bake in the preheated oven until golden brown, about 5 minutes.
5. 5 Stir cilantro into soup. Ladle into bowls and top with tortilla strips.

By Suellen Maggard

Ingredients

• ✓ rotisserie chicken
• buffalo wing sauce
• tortilla chip
• black bean
• cheddar cheese
• sour cream
• blue cheese
• jalapeno pepper
• green onion

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Combine chicken and Buffalo wing sauce in a bowl.
3. 3 Place 1 layer tortilla chips in the bottom of a baking dish; top with a layer of Buffalo chicken mixture, black beans, and Cheddar cheese. Continue layering with remaining tortilla chips, Buffalo chicken mixture, black beans, and Cheddar cheese.
4. 4 Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Cover the nachos with aluminum foil if the top is getting too dark.
5. 5 Top nachos with sour cream, blue cheese, jalapeno peppers, and green onion.

By Amanda Frederickson

Ingredients

• ✓ rotisserie chicken
• vegetable oil
• chili powder
• cayenne pepper
• salt
• black pepper
• flour tortilla
• pico de gallo salsa
• mexican cheese blend

Instructions

1. 1 Heat oil in a skillet over medium heat. Add chicken, chili powder, cayenne pepper, salt, and black pepper; cook until chicken is heated through, about 10 minutes.
2. 2 Divide chicken mixture among tortillas; top with pico de gallo and Mexican cheese blend.

By Steve Cowherd

Ingredients

• ✓ rotisserie chicken
• red bean
• pinto bean
• pepper jack cheese
• onion
• olive oil
• tomato sauce
• chicken broth
• sour cream
• corn tortilla
• cilantro
• red pepper sauce

Instructions

1. 1 Adjust oven rack to middle position; heat oven to 375 degrees. In a medium bowl, mix chicken, beans and 1 cup cheese; set aside. Thinly slice 1/2 cup onion; set aside. Finely chop remaining onion.
2. 2 Heat oil in a 12-inch skillet over medium-high heat. Add chopped onions and saute until golden, about 5 minutes. Add tomato sauce; simmer until very thick, about 12 minutes. (Stir frequently; reduce heat if sputtering dramatically.) Add broth; bring to simmer. Remove from heat; whisk in sour cream. Stir 1/2 cup sauce into chicken mixture.
3. 3 Spread 1/2 cup sauce in a 13-by-9-inch ovenproof glass dish. Microwave tortillas on high power in a microwave-safe plastic bag until warm, about 1 minute. Fill each tortilla with a heaping 1/4 cup chicken mixture; roll and place in baking dish. Top with remaining sauce and cheese.
4. 4 Bake until bubbly, about 20 minutes. Top with sliced onions and the optional cilantro. Serve hot. Pass pepper sauce separately.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ rotisserie chicken
• barbecue sauce
• southwest seasoning
• hot sauce
• olive oil
• flour tortilla
• corn tortilla
• tomato
• four cheese mexican shreds
• cilantro
• lime wedge

Instructions

1. 1 Combine barbecue sauce, Southwest seasoning, and hot sauce in a small bowl; set aside for 15 minutes.
2. 2 Heat oil in a large skillet over medium heat until hot. Add chicken; cook and stir until warmed through, 3 to 5 minutes. Stir in barbecue sauce mixture; cook until chicken is coated and sauce thickens slightly, 3 to 5 minutes more.
3. 3 Heat tortillas according to package directions.
4. 4 Divide chicken mixture among tortillas; top each with tomatoes, cheese, and cilantro. Serve with lime wedges.

By Borden Cheese

Ingredients

• ✓ rotisserie chicken
• salsa verde
• tomato puree
• vegetable broth
• chili powder
• cumin
• cayenne pepper
• salt
• black pepper
• cannellini bean
• sweet white corn
• bell pepper
• onion

Instructions

1. 1 Place chicken meat in the slow cooker; mix in salsa verde, tomato puree, vegetable broth, chili powder, cumin, cayenne pepper, salt, and black pepper. Add cannellini beans, corn, bell pepper strips, and onion; stir well.
2. 2 Cook on High, stirring occasionally, for 2 hours. Reduce heat to Low and simmer until serving time, at least 2 hours.

By Allrecipes Member

Ingredients

• ✓ rotisserie chicken
• vegetable oil
• onion
• garlic
• green chile
• hot tomato sauce
• mexican cheese blend
• neufchatel cheese
• salt
• black pepper
• corn tortilla
• avocado oil cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Heat oil in a skillet over medium heat. Add onion; cook until soft and translucent, 3 to 5 minutes. Add garlic; cook until fragrant, about 1 minute. Add green chiles and Mexican tomato sauce; stir to combine. Add shredded chicken, Mexican cheese blend, and Neufchâtel cheese. Cook and stir until cheeses have melted and mixture is warmed through, about 3 minutes. Season to taste with salt and pepper.
3. 3 Heat tortillas in a skillet or directly on the grates of a gas stove until soft and pliable. Place 3 tablespoons of chicken mixture down the center of each tortilla. Fold over and roll into taquitos.
4. 4 Preheat an air fryer to 400 degrees F (200 degrees C). Place taquitos in a single layer in the air fryer basket, making sure they are not touching, and mist with avocado oil.
5. 5 Cook until golden brown, 6 to 9 minutes. Turn taquitos over, mist with avocado oil, and air fry until crispy, 3 to 5 minutes.
6. 6 Serve and enjoy!

By Yoly

Ingredients

• ✓ rotisserie chicken
• ranch dressing
• sour cream
• taco seasoning mix
• salsa
• corn tortilla
• lettuce
• tomato
• green onion
• black olive
• avocado
• colby monterey jack cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Combine ranch dressing, sour cream, 1 teaspoon taco seasoning, and salsa in a small bowl. Cover and refrigerate until serving.
3. 3 Toss chicken with remaining taco seasoning. Cover bowl loosely with wax paper or plastic wrap. Microwave chicken until chicken is heated through, about 2 to 3 minutes.
4. 4 Warm tortillas in a skillet for about a minute on each side to make them pliable.
5. 5 Place a scoop of chicken on the tortilla and top with lettuce, tomato, green onion, olives, avocado, cheese, and a spoonful of the ranch dressing mixture.

By Joan Dredge

Ingredients

• ✓ rotisserie chicken
• tomatillo
• serrano pepper
• garlic
• vegetable oil
• corn tortilla
• water
• chicken bouillon granules
• iceberg lettuce
• cilantro
• mexican crema
• crema fresca
• cotija cheese

Instructions

1. 1 Cover a large griddle with aluminum foil and preheat to medium-high.
2. 2 Cook tomatillos, serrano peppers, and garlic on the hot griddle, turning occasionally, until toasted and blackened — about 5 minutes for garlic, 10 minutes for peppers, and 15 minutes for tomatillos. Remove to a bowl and allow to cool.
3. 3 Heat oil in a small, deep skillet to 350 degrees F (175 degrees C).
4. 4 Lightly fry tortillas, one at a time, in hot oil until warmed through, 3 to 5 seconds per side. Drain on a paper towel-lined plate.
5. 5 Place toasted tomatillos, serrano peppers, and garlic in a blender. Add water and blend until smooth; pour into a saucepan over medium heat and bring to a boil. Dissolve chicken bouillon in the mixture, reduce heat, and cook at a simmer until slightly thickened, about 10 minutes.
6. 6 Soak tortillas in sauce, one at a time, for a few seconds. Fill each tortilla with shredded chicken and sprinkle with sauce. Roll up tortillas and place seam-side down in a serving dish.
7. 7 Spoon a generous amount of sauce over rolled tortillas. Top with lettuce, cilantro, crema, and cotija cheese. Pour remaining sauce on top or serve on the side.

By gem

Ingredients

• ✓ rotisserie chicken
• butter
• onion
• corn
• black bean
• tomato
• brown rice
• green chile
• cumin
• garlic powder
• salt
• black pepper
• salsa

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat butter in a large skillet over medium heat. Add onion and cook and stir until tender, 5 to 7 minutes. Add shredded chicken and cook until heated through, 3 to 5 minutes.
3. 3 Pour chicken mixture into a casserole dish. Add corn, beans, tomatoes, rice, chiles, cumin, garlic powder, salt and pepper. Mix all ingredients together in the pan and spread to cover the dish. Spread salsa evenly over the top.
4. 4 Bake in the preheated oven until bubbly, about 45 minutes. Serve in bowls.

By LGL

Ingredients

• ✓ rotisserie chicken
• corn taco shell
• canola oil
• onion
• garlic
• tomato sauce
• salsa
• taco seasoning
• vegetarian refried bean
• lettuce
• mexican cheese blend
• green bell pepper
• red bell pepper
• tomato

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place taco shells on a baking sheet.
2. 2 Heat oil in a large skillet over medium heat; stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add chicken, tomato sauce, 3 tablespoons salsa, and taco seasoning; stir well. Cook until heated through, stirring occasionally, 5 to 6 minutes.
3. 3 Meanwhile, put refried beans in a microwave-safe container. Stir, cover, and microwave on high until hot, 3 to 5 minutes. Stir again and set aside.
4. 4 Warm taco shells in the preheated oven for 3 to 5 minutes.
5. 5 Place warmed taco shells on a serving platter. Lay out remaining salsa, chicken mixture, refried beans, lettuce, Mexican cheese, bell peppers, and tomatoes in nice serving bowls and allow diners to fill their own tacos.

By aprilcreative

Ingredients

• ✓ rotisserie chicken
• cream cheese
• half-and-half
• olive oil
• green bell pepper
• jalapeno pepper
• garlic
• shallot
• cayenne pepper
• salt
• black pepper
• chicken stock
• salsa verde
• cumin
• oregano

Instructions

1. 1 Place cream cheese in a microwave-safe bowl. Microwave on high power until soft, about 20 seconds. Stir in half-and-half until combined; set aside.
2. 2 Heat oil in a large skillet over medium heat. Add bell peppers, jalapeños, and garlic; sauté until soft, 5 to 7 minutes. Stir in chicken, dried shallots, cayenne pepper, salt, and black pepper. Add cream cheese mixture, chicken stock, salsa, cumin, and oregano; bring to a boil.
3. 3 Reduce heat; simmer for 1 to 2 hours.

By lynn9980

Ingredients

• ✓ rotisserie chicken
• cooking spray
• olive oil
• onion
• bacon
• garlic
• salt
• black pepper
• garlic powder
• green onion
• ranch dressing
• sour cream
• corn tortilla
• cheddar cheese
• monterey jack cheese
• enchilada sauce

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Spray a 9x12-inch brownie pan with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in chicken, bacon, and roasted garlic. Season with salt, pepper, and garlic powder. Stir in green onions.
3. 3 Mix ranch dressing and sour cream together in a small bowl. Remove chicken mixture from heat and stir just enough ranch mixture into the skillet to barely coat chicken.
4. 4 Hold 1 tortilla and spoon 2 tablespoons chicken mixture across the middle. Sprinkle 1 tablespoon Cheddar-Monterey Jack cheese blend over chicken and roll tortilla up. Place filled tortilla, seam-side down, against the short end of the pan so it does not unroll. Repeat with remaining tortillas and filling until pan is jammed full of enchiladas.
5. 5 Pour enchilada sauce on top of filled tortillas to cover without drowning them. Sprinkle remaining Cheddar-Monterey Jack cheese blend generously on top of everything.
6. 6 Bake in the preheated oven until bubbly on top, about 15 minutes.

By krimille

Ingredients

• ✓ rotisserie chicken
• cilantro
• avocado
• cheddar cheese
• sour cream
• corn chip
• lime
• black pepper
• chili powder
• cumin
• jalapeno pepper
• anaheim chile pepper
• tomato
• tomato
• chicken broth
• chicken broth
• garlic
• onion
• vegetable oil

Instructions

1. 1 Heat oil in a large stockpot over medium heat. Add onion and garlic; cook and stir until browned and tender, about 5 minutes. Stir in chicken broth and canned tomatoes, then add fresh tomatoes.
2. 2 Mix Anaheim chile peppers, jalapeño pepper, cumin, chili powder, and black pepper into the pot. Stir in chicken. Bring to a boil, then reduce the heat to medium and simmer until flavors combine, about 20 minutes.
3. 3 Ladle soup into serving bowls; squeeze a lime wedge into each bowl. Top with corn chips, sour cream, Cheddar cheese, avocado, and cilantro.

By Velveteen Lion

Ingredients

• ✓ rotisserie chicken
• cabbage
• green onion
• ramen noodle
• sesame seed
• almond
• olive oil
• apple cider vinegar
• white sugar
• salt
• black pepper

Instructions

1. 1 Toss chicken meat, cabbage, onions, ramen noodles, sesame seeds, and almonds together in a large bowl. Beat olive oil, vinegar, sugar, salt, and pepper together in a small bowl; drizzle over the salad and toss to coat.

By Rachel

Ingredients

• ✓ rotisserie chicken
• onion
• green bell pepper
• garlic
• creole seasoning
• tomato
• chicken broth
• corn
• andouille sausage

Instructions

1. 1 Heat a pan over medium-high heat. Add onion, bell pepper, and garlic; saute until onion is translucent, about 5 minutes. Add shredded chicken and Creole seasoning. Mix thoroughly. Add tomatoes, chicken broth, corn, and sausage. Reduce heat and simmer until flavors come together, about 20 minutes.

By Linda Wilkinson