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    🏠Home » Recipes » Mexican Recipes

    Rotisserie Chicken Enchilada Casserole-Quick and Easy

    Feb 1, 2010 · Modified: Jan 25, 2023 by Dan Mikesell AKA DrDan · 1 Comment

    Recipe Table of Contents    
    4.25 from 4 votes

    One of my dinners is chicken enchilada casserole. This recipe uses the classic rolled enchiladas and comes together quickly with rotisserie chicken, some tortillas, sauce, and cheese. Bake for about 20 minutes, and you have an easy weeknight dinner the whole family will love.

    chicken enchiladas on a white plate
    Jump To:
    • 😊Why you will love this recipe
    • 👨‍🍳How to Make Rotisserie Chicken Enchilada Casserole
    • 🐓Ingredients
    • ❓FAQs
    • 📖Tex-Mex Casseroles
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe
    Blue ribbon divider used for visual effect

    This is a traditional rolled chicken enchilada recipe using precooked chicken. Make it with the sauce of your choice, but if you use my homemade enchilada sauce, it will be your new favorite meal.

    😊Why you will love this recipe

    • Uses precooked chicken like a leftover rotisserie chicken.
    • It uses traditional rolled enchiladas instead of layers.
    • Make it with the sauce you love but use my homemade enchilada sauce for out-of-the-world tastes.
    • Use the tortilla and cheese you want and add extra vegetables like bell pepper, chilis, or black beans.
    • It comes together quickly and cooks in about 20 minutes.

    👨‍🍳How to Make Rotisserie Chicken Enchilada Casserole

    1. Preheat oven s to 375° convection or 400° conventional.
    2. Start with rotisserie or other shredded chicken and add ½ cup of enchilada sauce per 2-3 cups of chicken.
    3. Chop onion and add to the sour cream.
    4. Set up an assembly line of two dinner plates and the baking pan. Place about ¼ cup of enchilada sauce on the first plate.
    5. Coat both sides of a flour or corn tortilla lightly with sauce and move to the second plate for assembly.
    6. Place 2 tablespoons of the sour cream/onion mixture in a line about ⅓ from the tortilla's left side. Add a generous amount of shredded chicken mixture and top with about 2 tablespoons of cheese.
    7. Start on the left side, tightly roll the tortilla, and place the enchiladas seam in the baking pan coated with cooking spray. Repeat until done. Adding sauce to the first plate as needed.
    8. Pour all remaining sauce over the pan and top with cheese.
    9. Bake until the cheese is browned—about 20 minutes.
    10. Serve topped with tomato, lettuce, cilantro, and sour cream. Or anything else you want.

    🐓Ingredients

    The Chicken

    While 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.

    We like lots of meat, so we get closer to 3 cups of chicken.

    An interesting option is Freezer Burnt Chicken Breasts Rescue - Shredded Mexican.

    Tortillas

    Use either corn tortillas (the classic) or flour 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.

    The Cheese

    Use the cheese you like. Mild or sharp cheddar cheese, Monterey Jack cheese, or a Mexican mix of shredded cheese are all excellent choices.

    Toppings

    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.

    ❓FAQs

    Is chicken enchilada casserole gluten-free?

    It can be if you use traditional corn tortillas instead of flour. Also, you should read the ingredient label of any component, like sauce, that you add.

    What to serve with chicken enchiladas?

    For side dishes, refried beans, Mexican rice, corn chips, salsa, or guacamole.

    📖Tex-Mex Casseroles

    Healthier Chicken Enchilada Casserole in 60 Minutes

    Crock Pot Chicken Enchilada Casserole

    Easy Taco Casserole

    Easy Sour Cream Chicken Enchiladas

    Crock Pot Southwest Chicken Casserole

    This recipe is listed in these categories. See them for more similar recipes.

    Casserole Recipes, Mexican Recipes
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    🖼️Step-by-Step Photo Instructions

    The ingredients and discussion are for a single recipe, but the pictures are for a double recipe.

    shredded chicken on board

    Start with 2-3 cups of rotisserie or other shredded chicken, and add ½ cup of enchilada sauce to the chicken.

    chopped onion on white board

    Preheat over to 375° convection or 400° conventional. Chop ½ small onion and add it to ½ cup of sour cream.

    Homemade Enchilada Sauce in sauce pan

    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.

    plate with sauce ready to start coating tortillas

    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.

    tortilla with sauce and sour cream

    Place 2 tablespoons of the sour cream/onion mixture in a line about ⅓ from the left side. Add a generous about of shredded chicken mixture and top with about 2 tablespoons of cheese of your choice.

    filled tortilla being rolled up

    Start on the left side and tightly roll the enchilada.

    enchiladas rolled up in baking pan

    Place the enchiladas seam down in the baking dish. Repeat until done. Add sauce to the first plate as needed.

    enchilada casserole ready for the oven

    Pour all remaining sauce over the pan and top with cheese.

    browned casserole out of the oven

    Bake until the cheese is browned—about 20 minutes.

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    📝Recipe

    chicken enchiladas on a white plate

    Rotisserie Chicken Enchilada Casserole-Quick and Easy

    From Dan Mikesell AKA DrDan
    One of my dinners is chicken enchilada casserole. This recipe uses the classic rolled enchiladas and comes together quickly with rotisserie chicken, some tortillas, sauce, and cheese. Bake for about 20 minutes, and you have an easy weeknight dinner the whole family will love.
    Tap to leave a Rating
    4.25 from 4 votes
    Print Email CollectionCollected
    Prep Time: 15 minutes
    Cook Time: 20 minutes
    Total Time: 35 minutes
    Servings #/Adjust if desired 4 servings

    Ingredients

    US Customary - Convert to Metric
    • 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 flour
    • ½ pound shredded cheese - Of your choice
    Prevent your screen from going dark

    Instructions

    • Start with 2-3 cups of rotisserie or other shredded chicken, and add ½ cup of enchilada sauce to the chicken.
      shredding chicken by hand
    • Preheat over to 375° convection or 400° conventional. Chop ½ small onion and add it to ½ cup of sour cream.
      chopped onion on white board
    • 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.
      Homemade Enchilada Sauce in sauce pan
    • 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.
      plate with sauce ready to start coating tortillas
    • Place 2 tablespoons of the sour cream/onion mixture in a line about ⅓ from the left side. Add a generous about of shredded chicken mixture and top with about 2 tablespoons of cheese of your choice.
      tortilla with sauce and sour cream
    • Start on the left side and tightly roll the enchilada.
      filled tortilla being rolled up
    • Place the enchiladas seam down in the baking dish. Repeat until done. Add sauce to the first plate as needed.
      enchiladas rolled up in baking pan
    • Pour all remaining sauce over the pan and top with cheese.
      enchilada casserole ready for the oven
    • Bake until the cheese is browned—about 20 minutes.
      browned casserole out of the oven
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips:

    1. Note: The ingredients and discussion are for a single recipe, but the pictures are for a double recipe.
    2. Any shredded chicken will do.
    3. Use a 9X13-inch casserole for a double recipe and an 8X8 or 9X9 for a full recipe.
    4. Please try my enchilada sauce linked above. It is the absolute best.
    5. Good refrigerated for 2-3 days and frozen for 3-4 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Rotisserie Chicken Enchilada Casserole-Quick and Easy
    Amount Per Serving
    Calories 469 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 11g55%
    Cholesterol 107mg36%
    Sodium 1675mg70%
    Potassium 325mg9%
    Carbohydrates 30g10%
    Fiber 3g12%
    Sugar 10g11%
    Protein 36g72%
    Vitamin A 1307IU26%
    Vitamin C 3mg4%
    Calcium 369mg37%
    Iron 3mg17%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Main Course
    Cuisine : Mexican

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    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.

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    More Mexican Recipes

    • Chicken Fajita Quesadillas—Quick and Easy
    • Pork Tenderloin Carnitas
    • Healthy Chicken Enchilada Casserole—Easy and Quick
    • How to Make the Best Taco Meat in 25 Minutes

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    1. Babbs

      November 09, 2014 at 5:25 pm

      Yummy chicken enchiladas.

      Reply

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