Rotisserie Chicken Enchilada Casserole
Transform leftover rotisserie chicken into a deliciously hearty enchilada casserole. Layers of tender chicken, zesty enchilada sauce, and gooey cheese wrapped in tortillas create a satisfying meal. Packed with flavor and spice, this dish is perfect for busy weeknights and can be customized with your favorite toppings, making it a family favorite.
ingredients
- 3 cups shredded rotisserie chicken
- 10 small corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheddar cheese
- 1 cup black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ½ cup diced onion
- 1 tablespoon olive oil
- Fresh cilantro, for garnish
- Sour cream, for serving
steps
- 1.
Preheat your oven to 350°F (175°C).
- 2.
In a skillet, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- 3.
Stir in shredded rotisserie chicken, black beans, corn, cumin, and chili powder. Cook for another 5 minutes until heated through.
- 4.
In a baking dish, spread a thin layer of enchilada sauce on the bottom.
- 5.
Layer five corn tortillas over the sauce, followed by half of the chicken mixture, then another layer of enchilada sauce and half of the cheddar cheese.
- 6.
Repeat the layers with the remaining tortillas, chicken mixture, enchilada sauce, and top with the rest of the cheese.
- 7.
Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10-15 minutes, until cheese is bubbly and golden.
- 8.
Let cool for a few minutes before garnishing with fresh cilantro. Serve with sour cream on the side.