I need your creativity! Please help me make something with these ingredients.
Rotisserie chicken, shredded
Other ingredients up to you!
My mom used to make a Mexican chicken with these ingredients that also had, I think, cream of mushroom and cream of chicken. I don't necessarily want to make that, but it's a possibility. What else can I do?
Chicken Tortilla Casserole
Saute onion, garlic, cumin, chili powder, salt and pepper in olive oil... Puree in blender with chopped tomatoes. Return sauce to pan and allow to thicken.
Toast some tortillas in a pan.
Layer in a baking dish: tortillas, some of tomato sauce, plain yogurt, chicken, green chiles, cilantro, cheese... repeat ending with a layer of remaining cheese and sprinkle top with crushed corn chips if desired. Bake til gooey
OR Cilantro Scallion Pancakes topped with Chicken and some cheese and salsa
For lighter fair...you could just make a southwest style main dish salad (green salad) with chips...or a chicken salad with a bit of mayo (if not prohibited). Endless possibilities with "wrap" sandwiches, southwest style chicken tacos or nacho's -with avocado instead of sour cream.
Why not make chiles rellanos (stuffed chile peppers)? My favorite rellano recipe has a roasted tomatillo sauce that contains garlic. Preheat your oven to 400F. degrees. Get yourself about 1-2 tomatillos per chile rellano you are making. Place them on a parchment or baking paper lined sheet pan and drizzle with olive oil. Add a few garlic cloves and a medium onion, cut into six pieces. Don't know what type of chiles you have but you could roast them in the oven then peel (of course, if what you have is canned chopped chiles) get yourself some poblano chiles. Roast the vegetables for 15-20 minutes or until the chile skins are blistered and the tomatillos & onions are caramelized.
Meanwhile, make a roux with melted butter and flour in a skillet, stirring until blended and add some milk, half & half or heavy cream (I like the richness of cream) and season with salt and pepper. Simmer over low heat until thickened, stirring occasionally. Stir in the shredded chicken, along with some cumin, garlic, onion powder or ground onions, salt and pepper (use ancho chile powder if you have it).
Cut a slit down the side of the chiles and remove seeds & membrane, try to leave the chile as whole as possible.... Stuff with chicken mixture and set aside. For a coating, add some corn chips to a food processor and grind to a fine crumb. Whisk together a couple of eggs and water in a bowl. Dip the chiles into the egg and roll into the crumbs then place chiles seam side down into a baking dish which has been sprayed with non stick cooking spray. Reduce oven temperature to 350F. degrees and bake for 20 minutes.
Make the tomatillo sauce by adding the chopped chiles (if you have them, if not don't worry about it), tomatillos, onions, garlic, oregano, cumin, and enough chicken stock .to get it going for a sauce in a food processor or blender. Remove rellanos from oven and drizzle sauce over top; sprinkle with the cheddar cheese then return to oven until sauce is hot and cheese is ooey gooey and delicious.
You can serve with additional corn chips to scoop up the delicous sauce and maybe some rice. Hope you enjoy!