Most people could probably benefit from turning back the hands on the clock a good 30 minutes every day. That’s particularly true when it comes to getting sustenance. While cooking a scratch-made meal for dinner every night sounds great in theory, it might be a little bit unrealistic, seeing as how it’s difficult just to find enough time to eat. But dinner doesn’t have to be doomed to the likes of fast food or takeout. The grocery store has plenty of prepared foods to speed up the cooking process, and rotisserie chicken has to be the best.
Though most people might think to serve up the whole bird with a few sides, that same supper format gets tiring after a few weeks. Fortunately, it’s remarkably easy to transform that plain chicken into something completely different. These recipes are fast, easy, and incredibly satisfying. Armed with these dishes, you’ll never call chicken boring again.
1. Fastest-Ever Enchiladas
Traditional enchiladas are a true labor of love. You need plenty of time to make the sauce and slowly cook, cool, and shred the chicken. Ingrid Hoffmann’s fastest-ever enchiladas from Food Network make this dish so fast and easy, it’s even doable on a weeknight. Filled with plenty of spicy sauce and the chicken’s deep flavor, no one will suspect you cut any corners.
Spend a few minutes shredding up the chicken, then mix with the cheese and sour cream. Make a quick salsa with tomatoes, jalapeños, scallions, and cilantro, and then it’s time to assemble. Wrap a little bit of the chicken filling in tortillas, top with the salsa, and bake. This is a Mexican feast in a flash.
- 1 (14-ounce) can diced tomatoes with chiles, drained
- 2 scallions, light green and white parts only, finely chopped
- 1 jalapeño, seeded, and finely chopped
- ½ cup finely chopped cilantro leaves
- 1 lime, juiced
- 1 rotisserie chicken, shredded, bones and skin discarded
- 2 cups grated cheddar cheese
- 1 cup sour cream
- ½ small red onion, finely chopped
- Salt and freshly ground black pepper
- 6 (8-inch) flour tortillas
Directions: Combine the tomatoes, scallions, jalapeño, cilantro, and lime juice in a mixing bowl. Add a pinch of salt and set aside, at room temperature.
Preheat oven to 350 degrees Fahrenheit. Spray a 9- by 13-inch baking dish with nonstick cooking spray. Place shredded chicken in a large bowl. Add the sour cream, onion, and half of the grated cheese; season with salt and pepper. Mix to combine.
Place tortillas on work surface. Spoon about 1 cup of the chicken mixture across center of each tortilla. Roll them up and place, seam side down, in the prepared baking dish. Pour salsa over the tortillas. Cover with aluminum foil, and bake until heated through, about 40 minutes.
Remove the foil and sprinkle the enchiladas with the remaining cup of cheese. Return the dish to the oven, and bake, until the cheese is melted and the edges of the tortillas are just beginning to crisp, 5 to 8 minutes. Serve hot.