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30 Min Meals That Start With a Rotisserie Chicken

Byamazingfoodstv


Here are 5 of my best 30 minute weeknight recipes that start with a rotisserie chicken. Use my link to check out CeramiClad Collection and my other favorite cookware from Made In –

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Rotisserie Chicken Enchiladas (4-6 servings)
∙650g (4 ½ c) shredded rotisserie chicken
∙300g (3c) shredded Monterey Jack, divided
∙200g (¾-1 c) green enchilada sauce + extra for brushing/topping
∙16–18 corn tortillas
∙Garnish: shredded gem/romaine, crema, cilantro, queso fresco

1 Heat oven 450 °F/230 °C. Mix chicken, 200 g cheese & 200 g sauce.
2 Warm tortillas 30 s per side.
3 Brush each with sauce, add about 60g filling, roll; place seam-down in pairs (16 total).
4 Top each pair with 2-3 T sauce & the remaining cheese.
5 Bake 10–12 min, turning once, until browned.
6 Finish with garnishes.

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Pesto Chicken Salad Sandwich (makes 4 servings)
∙650g (4 ½ c) chopped rotisserie chicken
∙40g (⅓ c) untoasted pine nuts
∙40g (⅓ c) grated Parmesan
∙40g (3 T) olive oil
∙5g (1 t) kosher salt
∙40g (1 ½ c) packed basil leaves
∙160g (3/4 c) mayonnaise + extra for bread
∙15g (1 T) lemon juice
∙ toasted ciabatta loaf
∙3–4 gem/romaine leaves per sandwich

1 Pulse nuts, Parm, oil, salt & basil to a rustic pesto.
2 Fold pesto, mayo & lemon into chicken; mash lightly for whipped texture.
3 Season lettuce with pinch salt, oil & lemon.
4 Layer lettuce & salad on ciabatta; smear top slice with mayo, close & serve.

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30-Minute Rotisserie Tikka Masala (4 servings)
∙650g (4 ½ c) shredded rotisserie chicken
∙200g (1 c) grated onion
∙20g (1 T) grated ginger
∙20g (6 cloves) grated garlic
∙30g (2 T) ghee
∙10g (1 1/2 T) curry powder
∙10g (1 T) paprika
∙10g (1 1/2 T) garam masala
∙5g (2-3 t) chili flakes
∙10g (1T) ground cumin
∙800g/28oz can crushed tomatoes
∙250g (1 c) heavy cream
∙6g (1 ½ t) sugar
∙6g (1 1/4 t) salt

1 Over med heat, sweat onion in ghee with pinch of salt, 5 min. Add ginger & garlic; cook over medium 2 min.
2 Bloom spices 1 min.
3 Stir in tomatoes, cream, sugar & salt; cover, simmer 5 min
4 Add chicken; simmer 2 min.
5 Serve over basmati rice with yogurt & cilantro.

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Creamy Tuscan Chicken Pasta (4 servings)
∙225g (3 c) fusilli/rotini, dry
∙325g (½ of 1) rotisserie chicken, diced
∙125g (¾ c) diced onion
∙20g (6 cloves) minced garlic
∙15g (1 T) chopped Calabrian chiles
∙550g (2 ¼ c) half-and-half
∙225g (1 9oz bag) chopped baby spinach
∙100g (1/2 c) canned artichokes, chopped
∙75g (½ c) sundried tomatoes, chopped
∙50g (3 ½ T) unsalted butter
∙50g (½ c) grated Parmesan
∙Olive oil, salt, pasta water & black pepper as needed

1 Boil pasta 8-9 min; drain, toss with oil.
2 In olive oil over med heat, sweat onion, garlic & chiles 4-5 min.
3 Add half-and-half; simmer. Stir in spinach, cook 1 min; add artichokes & tomatoes; simmer & reduce 2 min.
4 Stir in pasta & chicken. Off heat, stir and toss in butter & Parm; splash pasta water until sauce clings.
5 Season with salt, thin with pasta water if needed, finish with pepper & extra Parm.

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Weeknight Chicken & Orzo Soup
∙30g (2 T) olive oil
∙750g (5 c) frozen mirepoix
∙100g (⅓ c) better than bouillon chicken
∙3g (1 t) turmeric
∙5g (2 t) garlic powder
∙3g (1 t) dried oregano
∙3g (1 t) black pepper
∙2700g (3 boxes/12 c) chicken stock
∙225g (1 c) orzo
∙200g (6 ½ c) chopped collards/kale
∙650g (4 ½ c) shredded rotisserie chicken
∙Salt to taste

1 Sweat mirepoix over med heat in oil with salt 5 min.
2 Stir in bouillon & spices; add stock, bring to boil.
3 Add orzo & greens; cook 8 min.
4 Fold in chicken; heat through, adjust salt.
5 Serve hot with crusty bread.

CHAPTERS:
0:00 Enchiladas
4:36 Chicken salad
7:43 Tikka masala
12:04 Creamy Tuscan chicken pasta
15:50 Chicken orzo soup

🎧MUSIC:
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48 Comments

  6. Bri – I started heating/cooking corn tortillas on my outdoor grill (regular grill, don’t have the griddle type). I can get a lot more on all at once and get through a bunch in less time. Sometimes I might brush with very little oil on one side as I stack them to take outside.

  10. Love you man but you lost me on this one. First of all, I guess you meant 5 chickens, 5 dinners. Then I had to dip when you started talking up Siete….the most disgusting hot sauce I’ve ever tried in my life. Oh well. See you on the next video. Peace.

  12. Brian, your way of making chicken dishes is a true work of art 🤩! You have such a great eye for unique and stunning food. This actually connects to something cool we're working on: a new technology that turns simple videos into ultra-realistic 3D models. Seeing this video, I immediately thought that turning food into 3D would be a game-changer for food content. Just a thought – seems like a perfect fit for your innovative style ~

  19. I tried the chicken enchiladas tonight and they were great! Baking them in pairs on a lined pan was a genius level move. They all looked perfect and it was such easy clean up! The Siete brand enchilada sauce you recommended was easy to find in a local store and we loved that the ingredients were all natural and healthy.

  23. Made the enchiladas – they're great. But it took me closer to 1.5 hours to make, doing again I could see getting it down to like an hour but not 30 min. As well do not, I repeat, do not bake on wax paper – it fused together with the tortilla.

  24. I would make every single one of these recipes. Thank you so much for always providing easy, inexpensive, and realistic meals to make throughout the week, especially for the busy moms and normal 9-5 workers who can’t work from home/stay at home. Your channel has been so inspiring and enjoyable to watch!

  29. For the vegetarians out there, I make a very similar soup to the chicken-orzo one by substituting either BTB Vegan Chick'n concentrate or vegan chicken bouillon cubes for the broth, water for the stock, and chickpeas for the chicken! It is a hit in my household and has that similar cozy fireplace vibe that the chicken version has. Great vid, Brian!

  35. yet another batch of killer recipes,
    thanks Brian !
    does anyone know if it is possible to make ' rotisserie checken' at home,
    say with my ait fryer option in my oven ?
    Thanks for any thoughts.

  36. To me one of the best parts of rotisserie chicken is it's a no brainer to use anythinng left over to make stock. Haven't bought stock in years because of it, though I do have a jar of better than bouillon cause it's good stuff.

  37. Brian, I've made a ton of your recipes, from the Big Dog bread boule to pot roast and more… All were amazing, however, the enchiladas are up there in the top 3 for me. Made them for a quick Sunday dinner… nothing left. Also echoing the sentiment of others. Pleas god DO NOT start doing the "I tried every" stuff… Thanks for all the good food!!! Cheers

  38. “By eating meat, we share the responsibility of climate change, the destruction of our forests, and the poisoning of our air and water. The simple act of becoming a vegetarian will make a difference in the health of our planet.” -Thich Nhat Hanh

  39. No video for 3 weeks and then we get a clip show of past episodes? I don't really care, just yapping. Anyway, I'm a vegetarian. The last video that had "tofu" in the title was for a recipe that also included beef.

  45. I pretty much just rip an entire Costco rotisserie chicken into shreds, then slather on some Frank's Red Hot to pretty much form a Buffalo chicken salad. It also has a similar consistency to just the wings, including the breast meat, at least when there are chicken thighs shredded up with the chicken breasts in the same bowl as well.

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