Gyro-Inspired Chicken Wraps

Ingredients:
rotisserie chicken, torn in chunks
Italian dressing
tzatziki
tomatoes, diced
cucumber, diced
feta, crumbled
avocado, sliced
flat bread

Directions:
Place the rotisserie chicken in a large skillet, lightly coat with Italian dressing (I used approximately half a cup) and heat the chicken while stirring occasionally.

To assemble, grab a warmed piece of flat bread and spread a dollop of tzatziki all around it.  Add chicken and toppings.

Chicken Taco Soup

1 liter (4 cups) chicken stock
1 packet taco seasoning
1 packet ranch seasoning
rotisserie chicken, shredded
can of corn, drained
can of black or pinto beans, rinsed and drained
can of chick peas, rinsed and drained
can of diced tomatoes, undrained
cumin, to taste
chili powder, to taste
garlic salt or powder, to taste
cilantro, to taste
1/8 cup lime juice
tortilla chips
cheddar
sour cream
avocado slices

In a large saucepan bring the chicken stock to a boil.  Add taco and ranch seasonings and stir until dissolved.  Add the chicken, corn, beans, chick peas and tomatoes, reduce heat and simmer.  Add the spices and cilantro.  Stir in lime juice just before serving.  To serve, top with any or all of the following:  broken tortilla chips, cheese, sour cream and avocado slices.

Cream Cheese Chicken Enchiladas

Ingredients:
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup corn kernels
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas

Directions:

1. Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
2. In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
3. In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
4. Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam side down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.

Chicken Spaghetti

1 rotisserie chicken torn into chunks
8-10 oz of thin spaghetti, cooked and drained
1 large onion, chopped
2 green bell peppers, chopped
sliced mushrooms
1 lb Velveeta, cubed
1 can cream of chicken soup
1-2 cups chicken broth, divided
salt and pepper
shredded cheese, if desired

Saute onion, bell pepper and mushrooms in a small amount of chicken broth in a large pan until fragrant.  Reduce the heat before adding Velveeta and cream of chicken soup; stir until smooth.  Add the chicken, stir to coat, then add the cooked noodles.  Add a cup or so of chicken broth to moisten spaghetti if needed, stir to incorporate, then pour into a 9x13 casserole dish.  Bake at 350 until hot and bubbly.  Stir the spaghetti 20-30 minutes into baking adding more chicken broth if needed before topping with cheese then continue baking until hot and bubbly.  

 

White Soup

1 liter (4 cups) chicken stock
1 can cream of chicken soup
1 medium white onion, diced
1 rotisserie chicken, shredded into thick chunks
2 cans cannellini (white) beans, rinsed and drained
salt and pepper, to taste
white cheddar or pepper jack cheese, shredded

Bring the chicken stock and cream of chicken soup to a boil, stirring periodically until smooth.  Add the diced onion and simmer until cooked through.  Add the chicken and beans; heat through.  Salt and pepper to taste before topping with cheese.

Poppy Seed/Ritz Cracker Chicken

1 rotisserie chicken, cubed

1/2 cup sour cream

1 can condensed cream of chicken soup

2 cups crushed Ritz crackers (about 1 1/2 rolls of crackers)

1/2 cup melted butter

1 T poppy seeds

1 tsp Worchestire sauce

1 tsp celery salt

1 tsp minced garlic

1 T lemon juice

1/4 tsp pepper

Place cubed chicken in a 9X13 casserole dish. Stir together the condensed soup and sour cream. If you wish to add the additional flavorings stir in the Worcestershire, celery salt, garlic, lemon juice, and pepper to the soup and sour cream mixture. Pour over the chicken.

In a separate bowl, stir together the crushed crackers, poppy seeds and melted butter. Sprinkle over the chicken and sauce. Bake for 30 minutes in a 350 degree preheated oven, until the top of the casserole is browned and the sauce is bubbly.

Southwestern Chopped Chicken Salad

Salad:
2 cups shredded rotisserie chicken taco meat
1 green bell pepper, diced
1 can black beans, rinsed
1 can sweet yellow corn (or 1 cup frozen corn, thawed)
2 roma tomatoes, diced
4 green onions, sliced
1 head ice berg lettuce, washed and chopped
1/4 cup cilantro, chopped
2 ripe avocados, diced
1 cup crushed tortilla chips

Dressing:
1/2 cup mayonnaise
2/3 cup Greek yogurt
1 tbsp ranch seasoning
1 tbsp taco seasoning

Directions:

In a large bowl, combine all salad ingredients together, excluding the tortilla chips.  

In a small bowl stir all dressing ingredients together.  Pour dressing over salad, starting with about half of the dressing.   Toss to combine, then gradually add more dressing until it is dressed to your liking.  Top with tortilla chips.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese

1/4 C green salsa

1T fresh lime juice

1/2 t cumin

1 t chili powder

1/2 t onion powder

1/4 t granulated garlic, or garlic powder

3 T chopped cilantro

2 T sliced green onions

2 C shredded cooked chicken taco meat

1 C grated pepperjack cheese

small corn tortillas

kosher salt

cooking spray

Heat oven to 425. Line a baking sheet with baking paper.  Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge. 

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels, usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing. Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Makes 12-16

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.