Recipes with rotissiere chicken?

Raw chicken grosses me out ( i know i know.. i should get over it) so im thinking of picking up a rotisserie chicken tonight and making dinner with it- anyone have some dinner ideas to make with it?Recipes with rotissiere chicken?
Herbed Rotisserie Chicken [4 servings]





2-4 lbs chickens


1 tablespoon herbes de provence


1 tablespoon olive oil


2 lemons


salt and pepper





Pre-heat the oven to 450 degrees Broil or Top heat mode.


Discard the innards of each chicken, rinse the cavity and dry thoroughly with paper towels.


Combine the seasoning and olive oil, gently loosen the skin covering the breast, smear some of the mix over the meat and rub the remainder into the chicken skin.


Squeeze some lemon juice into the cavity of each chicken and stuff the lemons inside.


Tuck the wings under the legs and tie the legs together with a little dampened string.


Thread the chickens onto the skewer and roast for 20 minutes, remember to add the drip pan to the oven.


Lower the heat and continue cooking at 350 degrees for the remainder of the cooking time, approximately 50 minutes.Recipes with rotissiere chicken?
Easy; just make soft tacos with it and serve these with cold beer or iced tea. You will need





* Flour tortillas (Heat these up. Put them in a basket at the table, wrapped in a napkin so they don't get cold. Each person shreds chicken, wraps it in tortillas, and makes their own tacos.)


You will want to also have at the table:


* Cilantro, minced-up for each person to sprinkle on his/her tacos


* Avocado -- either make guacamole with it, or just put the sliced avocados on a plate)


* Salsa!!! to put on the tacos


* (optional: shredded lettuce to put on the tacos)





(And, if you want, side dishes such as rice and beans. Black beans are OK from a can. Mexican rice is easy to make, just buy extra salsa and cook the rice in chicken broth instead of water, with a whole lot of salsa stirred into the chicken broth.)
I pick those up often. I just slice it and serve it with a green salad and a baked potato. With left over chicken, I make chicken salad or chicken noodle soup.
http://www.tvfoodnetwork.com
These chicken enchilada's are from Tyler's Ultimate, I've made these a few times, make them I promise you won't be disappointed, it takes a while to put it all together but it is so worth it, delicious.....








Roasted Tomatillo Chile Salsa:


1 pound tomatillos, husked


1 white onion, peeled, sliced, quartered or whole


4 garlic cloves


2 jalapenos


2 teaspoons ground cumin


1 teaspoon salt


1/2 cup chopped cilantro leaves


1/2 lime, juiced





Enchiladas:


Extra-virgin olive oil


1/2 medium onion, diced


3 garlic cloves, chopped


1 1/2 teaspoon ground cumin


1/4 cup all-purpose flour


2 cups chicken stock, storebought


Chopped cilantro leaves


1 deli roasted chicken (about 3 pounds), boned, meat shredded


Salt and freshly ground black pepper


10 large flour tortillas


1/2 pound Monterey Jack cheese, shredded


2 cups sour cream


Chopped tomatoes and cilantro leaves, for garnish





Preheat oven to 400 degrees F.





For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky.





Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.





Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.