what to do with left over roast chicken besides chicken salad
Just about any recipe that calls for shredded or chopped chicken is good for leftover roast chicken.
Here's my favorite. It's based off a recipe I found, but I've modified it significantly. Quantities are inexact because the number of poblanos and the amount or leftover chicken varies, but it's a very forgiving recipe.
Place poblano peppers on a cookie sheet or tray. Set oven to Broil, and roast peppers, turning once, until skins are sort of grayish-black. Place peppers in a plastic bag and seal while you perform the other steps, at least 20 min. Turn oven to Bake and set at 350.
Dice one medium onion, and mince garlic to taste (I use 2-5 cloves).
Remove leftover chicken from bone. Chop into small (1/4") pieces.
Cut cheddar cheese into 1/4" pieces.
Heat a small amount of oil in a skillet, preferably cast iron. Add onion and stir until softened. Add garlic and stir until fragrant.
Add chicken and stir. Sprinkle in some cumin and ancho chili powder, at least 1 tsp. of each. Stir until chicken is heated and mixture is thoroughly combined, about two min. Remove from heat.
Remove poblanos from bag and peel. The skins should come off easily. Try not to tear the peppers. Carefully cut a slit in each pepper from cap to bottom, and reach in and remove seed sac. Rinse in cold running water to remove leftover seeds.
Add cheese to chicken mixture and toss by hand. Stuff each pepper with chicken-cheese mixture. Place stuffed peppers in baking dish or cookie sheet.
Bake for 30 min. at 350, or until cheese is melted. Serve with a dollop of sour cream, and possibly a good hot sauce.
Nope, but a quick, easy and tasty green enchilada is what I usually use up my chicken leftovers on.
On the stovetop heat and mix:
7 oz. can of herdez green salsa
16 oz. sour cream
smallest can of chopped green chiles
Chopped jalapeno to taste.
garlic and any seasoning you fancy
Chop & season the chicken as you like for enchilada.
I use chopped onion, garlic, red pepper flakes, cumin, salt.
Toss and fill some flash-fried corn tortilla shells with the chicken and some grated monterey jack cheese. (I make these by the plate, not the pan)
Cover the enchilada's w/ a ladle or two of sauce, some more shredded jack and bake in a 375 degree oven till bubbly and the cheese toasts.
This is one of those 'dirty' recipe's that tastes better than it sounds and is not something I tell people I make, with all the canned ingredients! I just did this one day out of desperation to get dinner on the table.
My kids - LOVE it : )