This easy Chicken Enchilada Casserole only needs six ingredients, including rotisserie chicken, cheese, and sauce. You can have restaurant-quality Mexican food at home using the classic rolled enchilada method.
Ingredients
Shredded or rotisserie chicken
Enchilada sauce
Sour cream
Onion
Tortillas
Shredded cheese
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Rotisserie Chicken Enchilada Casserole is smoother with melted cheese and wonderful homemade enchilada sauce for an out-of-this-world taste in about 35 minutes.
The recipe is flexible; use other precooked chicken and your options of cheese and tortillas. You can use canned enchilada sauce, but it will be your new favorite meal if you use my homemade enchilada sauce.
Try these related recipes you may enjoy, like Healthier Chicken Enchilada Casserole, Crock Pot Chicken Enchilada Casserole, Taco Casserole, Sour Cream Chicken Enchiladas, and Crock Pot Southwest Chicken Casserole.
👨🍳How to Make Rotisserie Chicken Enchilada Casserole—Step-by-Step
1. Start with 2-3 cups of rotisserie or other shredded chicken.
2. Chop onion and mix with sour cream.
3. Use canned enchilada sauce if you have one you love. I prefer my Homemade Enchilada Sauce.
4. Set up an assembly line of two dinner plates Place enchilada sauce on the first plate and coat tortillas on both sides.
5. Add the sour cream/onion mixture, a generous amount of shredded chicken mixture, and cheese.
6. Tightly roll the enchilada.
7. Place the enchiladas seam down in the baking dish. Repeat until done.
8. Pour all remaining sauce over the pan and top with cheese.
9. Preheat over to 375° convection or 400° until the cheese is browned—about 20 minutes.
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For more details, keep reading. See the Recipe Card below for complete instructions and to print.
🐓Ingredients variations and options
The Chicken
While this recipe is perfect for leftover rotisserie chicken, any precooked chicken will do. If you don't have cooked chicken, a large skinless boneless chicken breast will make about 2 cups of shredded chicken. You can bake until 165°— about 30 to 40 minutes in a 375° oven
An interesting option is this recipe with Freezer Burn Chicken.
Tortillas
Use either corn tortillas for classic enchiladas or flour, low-carb, or whole wheat tortillas if you wish. Pick about an 8-inch diameter or the size that fits your baking dish.
🥣The Sauce
You could use canned enchilada sauce if there is one you love. But my enchilada sauce is terrific— Homemade Enchilada Sauce - Tomato Based.
Add some green chilies, black beans, or pinto beans for other flavors.
The Cheese
Use the cheese you like. Mild or sharp cheddar cheese, Monterey Jack cheese, pepper jack cheese, or a Mexican cheese blend are all excellent choices.
Serving
Top with your favorite toppings like fresh cilantro, slices of avocado, black beans, green or red onion, olives, chopped tomatoes, sour cream, salsa, or pico de Gallo.
For side dishes, try a side salad, refried beans, Mexican Rice, corn chips, salsa, or guacamole.
Storing and reheating leftovers
Leftovers can be stored in an airtight container, refrigerated for 3 days, or frozen for 3 months.
To reheat, thaw overnight in the refrigerator, then reheat in the oven, an air fryer, or microwave.
❓FAQs
It can be if you use traditional corn or gluten-free tortillas instead of flour. Also, you should read the ingredient label of any component, like sauce, that you add.
You can prevent soggy tortillas by frying each for about 10 seconds per side in a bit of oil over medium-high heat. Corn tortillas will be most likely be soggy, but other tortillas can have issues, especially if they are leftover. The oil will form a barrier to keep the sauce from being absorbed.
📖The Recipe Card with Step-by-Step Instructions
Rotisserie Chicken Enchilada Casserole
Ingredients
- 2-3 cups shredded or rotissorie chicken
- 2 ½ cups enchilada sauce - homemade preferred
- ½ cup sour cream
- ½ small onion - chopped
- 4 tortillas - 8 inch corn, flour, or other
- ½ pound shredded cheese - Of your choice
Step-by-Step Instructions
- Start with 2-3 cups of rotisserie or other shredded chicken, and add ½ cup of enchilada sauce to the chicken.
- Preheat over to 375° convection or 400° conventional. Chop ½ small onion and add it to ½ cup of sour cream.
- You will need about 2 ½ cups of enchilada sauce. Use canned sauce if you have one you love. I prefer my Homemade Enchilada Sauce.
- Set up an assembly line of two dinner plates and an 8 by 8 or other baking dish coated with PAM cooking spray. Place about ¼ cup enchilada sauce on the first plate. Take the first tortilla and place it on the first plate. Coat both sides lightly with sauce and move to the second plate for assembly.
- Place 2 tablespoons of the sour cream/onion mixture in a line about ⅓ from the left side. Add a generous amount of shredded chicken mixture and top with about 2 tablespoons of cheese of your choice.
- Start on the left side and tightly roll the enchilada.
- Place the enchiladas seam down in the baking dish. Repeat until done. Add sauce to the first plate as needed.
- Pour all remaining sauce over the pan and top with cheese.
- Bake until the cheese is browned—about 20 minutes.
Recipe Notes
Pro Tips:
- Note: The ingredients and discussion are for a single recipe, but the pictures are for a double recipe.
- Any shredded chicken will do.
- Homemade Enchilada Sauce is preferred for the best results.
- Use a 9X13-inch casserole for a double recipe and an 8X8 or 9X9 for a full recipe.
- Please try my enchilada sauce linked above. It is the absolute best.
- Good refrigerated for 2-3 days and frozen for 3-4 months.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: This recipe was published on February 1, 2010. It was my first grand project and resulted in three posts. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Babbs says
Yummy chicken enchiladas.