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Easy Chicken Enchilada Casserole

A close-up of a freshly baked chicken enchilada casserole in a glass dish, showing layers of shredded chicken, enchilada sauce, and melted cheese.
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A comforting, layered chicken enchilada casserole made with rotisserie chicken. This recipe skips the rolling and offers options for red or green sauce, with corn or flour tortillas.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup chopped yellow onion (from 1 small onion)
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (10 ounce) can enchilada sauce (red or green)
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 1/2 cups shredded rotisserie chicken
  • 1 cup shredded Monterey Jack cheese
  • 1 cup shredded cheddar cheese
  • 8 (6-inch) corn tortillas, cut into quarters
  • Optional toppings: sour cream, chopped cilantro, sliced jalapeños

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
  3. Add minced garlic, chili powder, cumin, oregano, salt, and pepper. Cook for 1 minute more until fragrant.
  4. Stir in the enchilada sauce and diced green chilies. Bring to a simmer, then remove from heat.
  5. In a bowl, combine the shredded rotisserie chicken with 1/2 cup of the enchilada sauce mixture and 1/2 cup of the shredded Monterey Jack cheese.
  6. In a separate bowl, combine the remaining enchilada sauce mixture with the tortilla quarters. Toss gently to coat.
  7. Spread half of the coated tortilla quarters in the bottom of a 9×13 inch baking dish.
  8. Layer the chicken mixture evenly over the tortillas.
  9. Top with the remaining tortilla quarters.
  10. Sprinkle the remaining Monterey Jack cheese and all of the cheddar cheese over the top.
  11. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
  12. Let stand for 5 minutes before serving. Garnish with optional toppings if desired.

Notes

  • For a make-ahead and freezer-friendly option, assemble the casserole but do not bake. Cover tightly with plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and bake as directed, adding a few extra minutes to the baking time if needed.
  • You can use flour tortillas instead of corn tortillas. Cut them into strips or squares.
  • For a different flavor profile, try using green enchilada sauce and adding a can of drained, diced jalapeños to the sauce mixture.
  • This casserole freezes well after baking. Let it cool completely, then wrap individual portions or the entire dish tightly. Reheat in the oven or microwave.

Nutrition

Find it online: https://recipestokeep.com/easy-chicken-enchilada-casserole/