Type what you have

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
• 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
• 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
• 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
• 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

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
• penne pasta
• butter
• garlic
• all-purpose flour
• milk
• heavy cream
• parmigiano-reggiano cheese
• nutmeg

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
4. 4 Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

By thedailygourmet

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
• butter
• onion
• flour
• tomato
• chicken broth
• taco seasoning mix
• velveeta cheese
• tortilla chip
• lime

Instructions

1. 1 Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended.
2. 2 Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through.
3. 3 Top with crushed chips. Serve with lime wedges.

By VELVEETA Cheese

Ingredients

• ✓ rotisserie chicken
• barbecue sauce
• orange juice
• orange blossom honey
• orange zest
• cooking sherry
• cayenne pepper
• clove
• whole wheat hamburger bun

Instructions

1. 1 Combine barbecue sauce, orange juice, honey, orange zest, sherry, cayenne, and cloves in a large saucepan over medium-low heat. Stir until warm, 3 to 5 minutes. Add chicken; cook, stirring occasionally, until heated through, about 15 minutes. Serve on hamburger buns.

By DARLEEN

Ingredients

• ✓ rotisserie chicken
• chicken broth
• long grain rice
• egg
• parmesan cheese
• black pepper
• parsley

Instructions

1. 1 Combine chicken broth, chicken, and rice in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Meanwhile, whisk eggs and Parmigiano-Reggiano cheese together in a small bowl. Season with black pepper. Set aside.
3. 3 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Change the pressure cooker setting to Saute. Pour egg mixture into the broth in a slow steady stream while whisking. Cook for 1 minute. Serve immediately and garnish with parsley.

By Kim's Cooking Now

Ingredients

• ✓ rotisserie chicken
• egg
• chicken stock
• spinach
• soy sauce
• sriracha sauce
• rice vinegar
• garlic
• ginger
• ramen noodle
• seaweed
• green onion
• thai chile pepper
• sriracha sauce

Instructions

1. 1 Bring a small pot of water to a boil. Reduce heat to low and gently lower eggs into the water. Cook for 8 minutes. Remove eggs from hot water, cool under cold running water, and peel.
2. 2 Combine chicken stock, chicken meat, spinach, soy sauce, sriracha sauce, rice vinegar, garlic, and ginger in a large pot. Simmer until heated through, about 10 minutes.
3. 3 Meanwhile, bring a saucepan of water to a boil. Cook ramen noodles for 3 minutes. Drain.
4. 4 Ladle noodles into bowls and cover with soup. Add 1 soft-boiled egg to each bowl. Garnish soup with seaweed, green onions, chile peppers, and sriracha sauce.

By KKraft

Ingredients

• ✓ rotisserie chicken
• butter
• carrot
• onion
• garlic
• broccoli
• chicken broth
• butter
• all-purpose flour
• milk
• cheddar cheese
• garlic salt
• cheddar cheese
• lasagna noodle
• panko bread crumb

Instructions

1. 1 Melt butter in a large skillet over medium-high heat. Saute carrots and onion for about 4 minutes. Add garlic during the last few seconds so that it becomes fragrant but does not burn.
2. 2 Combine broccoli and chicken broth in a microwave-safe bowl. Steam in the microwave until tender, about 3 minutes. Drain off chicken broth. Coarsely chop the florets and add to the carrot mixture. Stir to combine and set aside.
3. 3 Remove skin from the rotisserie chicken. Using a sharp knife, carefully separate pieces. Cut meat into small cubes, making sure to pick through and discard any bones.
4. 4 Combine butter and flour in a heavy saucepan over medium heat. Stir to form a paste. Slowly pour in milk. Cook, whisking constantly, until sauce thickens, about 7 minutes. Stir in white Cheddar cheese and garlic salt.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Set aside 1/2 cup Cheddar cheese for the topping. Spread about 1/2 cup of the sauce over the bottom of an 8x8-inch casserole dish. Add a layer of lasagna noodles, broccoli mixture, cheese, and chicken. Repeat layers, ending with sauce. Sprinkle reserved Cheddar cheese and panko bread crumbs over the top.
7. 7 Cover lasagna with foil and bake in the preheated oven for 35 minutes. Uncover and bake for 5 minutes more. Allow to rest for 7 minutes before serving.

By thedailygourmet

Ingredients

• ✓ rotisserie chicken
• cream cheese
• ranch dressing mix
• sour cream
• bacon
• scallion
• black pepper
• cheddar cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Place cream cheese and ranch dressing mix in a microwaveable, broiler-safe 9-inch square casserole dish. Microwave on HIGH until combined and cream cheese is very soft, stirring halfway through, about 1 minute.
4. 4 Remove from microwave; stir in chicken, sour cream, bacon, scallions, pepper, and 1 cup Cheddar cheese. Top with remaining 3/4 cup cheddar.
5. 5 Bake in the preheated oven until edges are bubbly, 25 to 30 minutes. Increase oven temperature to broil; cook until cheese is lightly golden brown in spots, 3 to 5 minutes. Remove from oven, and sprinkle with additional bacon and scallions.
6. 6 Serve immediately.

By Corey Williams

Ingredients

• ✓ rotisserie chicken
• hatch chile pepper
• butter
• onion
• corn
• chicken bouillon granules
• black pepper
• crema

Instructions

1. 1 Place Hatch chiles directly on grates of a gas stove; cook over medium heat, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place blackened chiles in a resealable plastic bag, seal, and cool for 7 to 8 minutes. Remove and discard skins and seeds; cut flesh into 1-inch squares.
2. 2 Melt butter in a large sauté pan over medium heat. Add onion; cook until translucent, about 5 minutes. Stir in corn, chiles, bouillon granules, and black pepper until well combined. Stir in chicken and crema; simmer until heated through, about 5 minutes.

By Yoly