Rotisserie Chicken Enchilada Casserole uses classic rolled enchiladas, smoother melted cheese, and wonderful homemade enchilada sauce for an out-of-this-world taste in about 35 minutes.
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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 in about 15 mniutes and cooks in 20 minutes. An easy quick dinner.
👨🍳How to Make Rotisserie Chicken Enchilada Casserole
- Start with rotisserie or other shredded chicken and add enchilada sauce to the chicken.
- Chop onion and add to the sour cream.
- Coat both sides of a tortilla lightly with sauce and add the sour cream/onion mixture and a generous amount of shredded chicken mixture and top with cheese.
- Place the enchiladas in the baking pan coated with cooking spray. Repeat until done.
- Pour all remaining sauce over the pan and top with cheese.
- Bake in a preheated oven until the cheese is browned—about 20 minutes.
- 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 shredded cheese mix 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
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.
For side dishes, refried beans, Mexican rice, corn chips, salsa, or guacamole.
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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.
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 about 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
Rotisserie Chicken Enchilada Casserole-Quick and Easy
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 flour
- ½ pound shredded cheese - Of your choice
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 about 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.
Your Own Private Notes
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.
- 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.
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
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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
Yummy chicken enchiladas.