Ingredients
Equipment
Method
- Pull all the meat from the rotisserie chicken and roughly chop it.
- Discard the skin and bones.
- Add the chopped chicken, chicken stock, and salsa to a saucepan.
- Bring to a simmer over medium heat.
- Simmer until the liquid is almost gone, stirring occasionally, about 15-20 minutes.
- Remove from heat and let cool.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The Pace salsa does the heavy lifting here—its specific flavor profile creates a consistent base for multiple Mexican dishes without needing individual spice blends. Simmer until the liquid reduces almost completely so the chicken stays moist but not watery when frozen. Vacuum seal in 2-cup portions for easy thawing, or refrigerate up to 5 days if using immediately. This is pure efficiency: buy rotisserie chickens in bulk at warehouse stores, process several at once, and you've got the protein base for tacos, enchiladas, burrito bowls, or quesadillas ready in minutes. Reheat gently with a splash of stock if needed.
