Latest Recipe Obsession

So lately I've been totally obsessed with recipes that revolve around rotisserie chickens. And who wouldn't be - for the low, low price of $3.99 you can get a perfectly pre-cooked poultry prize! The two I found recently came out of Southern Living magazines, and they are officially amazing;  budget tested and husband approved. Today is your lucky day, folks, because I am going to share them BOTH with you - all 3 of my readers! ;)

Easy Enchiladas

3 1/2 c. chopped cooked chicken (one rotisserie chicken yields just enough)

2/3 c. Onion & Garlic mixture (You will need to make this first: 2 c. chopped onion, 1 Tbsp vegetable oil, 3 cloves garlic - saute until tender)

2 (4oz) cans chopped green chilies 

1 Tbsp. chopped fresh cilantro

4 (10oz) cans enchilada sauce

2 c. (8oz) shredded Mexican cheese blend

8 (9-inch) burrito-size flour tortillas

1) Preheat oven to 425. Stir together first 4 ingredients, 1 1/2 c. enchilada sauce, and 1 c. cheese in a large bowl. 2) Spoon about 1/2 c. chicken mixture down the center of each tortilla; roll tortillas up and place, seam side down, in a lightly greased 13x9 baking dish. Pour remaining enchilada sauce over tortillas and sprinkle with remaining cheese (I actually had so much I started another pan! The original recipe called for only 3 cans of sauce, but I ended up needing 4). 3) Bake, covered, at 425 for 20 minutes; uncover and bake 10 minutes or until cheese is melted and golden brown.

That's it! Super simple. Heat up some black beans and instant Mexican rice on the side and DIOS MIO!  

Chicken and Dumplings

1 (32oz) container low-sodium chicken broth

1 (14oz) can low-sodium chicken broth

3 c. shredded cooked chicken (one rotisserie chicken, y'all!)

1 (10 3/4oz) can reduced-fat cream of celery soup

1/4 tsp. poultry seasoning (or just a lil' salt and pepper if you don't have that handy)

1 (10.2oz) can refrigerated jumbo buttermilk biscuits - think Pillsbury Grands (not the 'Flaky Layers' kind)

1) Stir together first 5 ingredients in a pot over medium-high heat; bring to a boil. Reduce heat to low; simmer, stirring occasionally, for 15 minutes. 2) Meanwhile, place biscuits on a lightly floured surface. Roll or pat each biscuit to 1/4-inch thickness; cut into 1/2-inch-wide strips. 3) Return broth mixture to a low boil over medium-high heat. Drop in biscuit strips, one at a time, into boiling broth. Reduce heat to low; simmer 10 minutes, stirring occasionally to prevent dumplings from sticking. 

That's it! Never again will I slave for hours and completely cover myself and the kitchen in flour to create this Southern supper favorite. This will be my recipe from now on. It is soooo easy and anyone who tastes it will swear you spent all afternoon in the kitchen! Ha! Suckers...Thanks, Southern Living!

Enjoy :)