Leftover Rotisserie Chicken

There is a recipe on line here about hungry girl's chicken enchilada soup that sounds amazing. Or make some chicken chili, really good. Or curry chicken salad. Or forget it... I just made myself hungry :ohwell:

Agreed! Also, chicken noodle soup is good. Chicken meatloaf, chicken meatballs, chicken tacos. chicken nachos.

I either make chicken salad for lunch or chicken tacos. But these soups sound awesome, too...thanks for sharing, y'all!

i usually put leftover chicken into alfredo. nom nom!

I made chicken tortilla soup off a rotisserie chicken last night. Chicken Stock, lemon juice, lime juice, zucchini, half an onion in large cubs (mostly to flavor soup) squash, red and yellow bell peppers, salt and pepper and whatever seasoning you would like to kick it up a knotch.

I make my own tortilla strips, then you can add avocado, onions, shredded sharp cheese to the top once you have spooned the soup into the bowl. You can add any type of soup seasoning, I keep it simple with this soup since the chicken and vegetables have a lot of flavor. You can freeze the left over soup for later too. Yum

Oh yes, and we love spicy so I add Tapatio to my bowl for the final touch.

Chicken enchilada lasagna (casserole) - from 100 Days of Real Food blog

12 whole-grain corn tortillas
•1 “all natural” rotisserie chicken from Earth Fare (or similar store) or boil your own raw whole organic chicken or 4 chicken breasts
•1 cup of cooked brown rice
•1 cup of frozen corn kernels
•3 tablespoons organic tomato paste
•Chili powder
•Ground cumin
•3 cups organic canned tomato sauce (with no salt added if you can find it)
•1 – 2 teaspoons cayenne pepper (depending on if you like a little spice)
•Ground cinnamon
•Monterey Jack cheese
•Optional: sour cream, cilantro, avocado or guacamole

Preheat the oven to 275 degrees F. Wrap corn tortillas in foil and warm in the oven while you prepare everything else.

Shred cooked chicken using forks. Mix in 3 tablespoons tomato paste, ½ cup grated cheese, rice, frozen corn kernels (no need to defrost them), 1 teaspoon chili powder, and 1 teaspoon ground cumin.

For the sauce combine 3 cups tomato sauce, pepper, ½ teaspoon cinnamon, 1 ½ teaspoons chili powder and heat through, keeping warm until needed.

Remove tortillas from oven and switch on broiler to high. Now with most enchilada recipes you have to individually wrap up each tortilla with the filling, but why go through all of that effort when you can just layer it like lasagne and the end result still tastes the same?

Using two separate square or round baking dishes start to distribute the ingredients in the following order:
1. Sauce (spread a little out on bottom of baking dishes)
2. Tortilla layer (I used 2 for each tortilla layer)
3. About a quarter of chicken mixture (for each dish)
4. More sauce
5. Another tortilla layer
6. The rest of chicken mixture
7. Another tortilla layer
8. The last of the sauce
9. Grated cheese on top

Now, for the extra casserole that you are going to freeze go ahead and stop here. Cover it, label it, and throw it into the freezer. When you decide to defrost it later then you can pick things back up with the last broiling step below (after it has been defrosted).

Put the casserole under the broiler and broil for about 5 minutes or until the cheese melts and it is heated through. Serve with cilantro, avocado/guacamole and enjoy!


I used black beans instead of rice and salsa verde instead of tomato paste. And since I used leftover chicken, I only made one.

What I used to make. Now the sodium might be off the charts for me...


Tortilla Soup

3 cups shredded pork or chicken
2 15 oz. cans black beans un-drained
1 15 oz. can Mexican stewed tomatoes or Rotel tomatoes
1 cup salsa
14.5 oz. can tomato sauce
Tortilla chips
Shredded cheddar cheese
sour cream


Combine all ingredients, except chips, cheese, and sour cream.
In a large pot and let simmer at least 20 minutes, (but the longer the better)
To serve, place a handful of chips into each bowl and ladle soup over chips,
top with cheese and a dollop of sour cream.

You are lucky to some left over!!

I would make chicken tacos, cook a corn tortilla in 1 tsp (or even 1/2 a tsp) canola oil, brown on both sides, heat up chicken, assemble tacos with meat and veggies, hot sauce (love love love cholula) and a lowfat cheese. I had this for dinner tonight from some chicken I made in the crockpot and shredded.

chicken tetrazinni!!!!!!