Easy Chicken Enchilada Casserole – A Great Use For Rotisserie Chicken

This Easy Chicken Enchilada Casserole has become one of my favorite weeknight recipes. With only 5 ingredients required it can be prepared in very little time and then within 45 minutes a delicious dinner is ready to be served.

In fact, although it isn’t a taco, it has taken a spot in the rotation of our taco Tuesday monthly menu. It is a dish that is so full of flavor that even the pickiest eater asks for seconds!

This recipe includes layers of tortillas, shredded chicken, beans, cheese and enchilada sauce piled on top of each other to resemble a Lasagna style casserole. Then each individual serving is customized with toppings of choice.

But what I love most about this recipe is how easy it is to prepare. With the help of of leftover rotisserie chicken and canned goods from the grocery store this recipe comes together in no time.

As much as I love to cook whole chickens using my Instant Pot Rotisserie Chicken or Air Fryer Whole Chicken recipes, there are times when I purchase a cooked rotisserie chicken from the grocery store when life gets busy.

This allows me to get dinner on the table in a fraction of the time that it would if I was making dinner from scratch. In addition, by purchasing a rotisserie chicken from a wholesale club, I actually get a rotisserie chicken for less than what it costs to by a whole roaster chicken from the grocery.

Although I know that the cooked chicken has much more sodium than if I would make it myself, it is a huge time saver. And with using only the meat and not the skin, we reduce the amount of sodium per serving.

Other Recipes For Leftover Rotisserie Chicken

• Baked Chicken Spaghetti Casserole
• Instant Pot Chicken Pot Pie
• Old Fashioned Chicken Salad
• Buffalo Chicken Dip

How To Make Easy Chicken Enchilada Casserole

The first step in making this casserole is to cut small tortillas in half. You can use either corn or flour tortillas for this recipe, or both.

If you use a medium size tortilla, that is about 7 1/2 inches in circumference, you may not need to cut the tortillas down. The key here is to have the bottom of the dish mostly covered by the the tortilla.

Spray a 8×8 baking dish or 9 inch square casserole dish with non-stick cooking spray and then line the bottom with a little enchilada sauce. Next, add a layer of tortillas to the baking dish and cover the bottom.

If needed, cut down one of the tortillas to fill in the gaps to make sure that the bottom of the dish is covered. Now add one third of the shredded chicken on top of the tortilla layer.

Then continue to assemble the chicken enchilada casserole. On top of the chicken add one third of the refried beans, a layer of cheese, and then top it off with enchilada sauce. Now repeat this layer two more times, starting with the tortilla shells.

Once you have the last layer topped with enchilada sauce you are ready to add your final layer. This layer consists of a layer of tortilla shells, enchilada sauce and shredded cheese.

Baking Instructions

Now your chicken enchilada casserole is prepared and ready to go in the oven! But before you do, cover it with a tented piece of aluminum foil that has been sprayed with non-stick spray. This will help the cheese from sticking to the foil.

Now it is time for the casserole to go into the preheated oven. After 30 minutes of baking remove the foil. Then return the casserole to the oven for an additional 10 minutes.

Continue to bake until the cheese begins to melt and becomes bubbly around the edges. If desired you can also place the casserole under the broiler until the cheese begins to turn light brown in spots.

Once the chicken enchilada casserole is done, remove it from the oven and let it sit for at least 5 minutes before cutting so that the layers can set up properly.

Now it is time to make each serving unique by letting everyone top their portion with their favorite toppings. Suggested toppings include: sour cream, guacamole, cilantro, diced onions, jalapeños and salsa.

Chicken Enchilada Casserole Recipe

*Specific measurements and complete recipe instructions are located in a printable recipe card at the bottom of this article. However, be sure to continue to read the tips and tricks to making this recipe below.

INGREDIENTS

• 2 cups red enchilada sauce
• 8 small or 4 medium size tortillas, corn or flour, cut in halves
• 2 cups chicken breast, cooked and shredded
• 2 cups Mexican cheese, shredded
• 15 ounce can refried beans, or pinto beans drained

Garnish Ingredients (optional)

• sour cream
• diced onions
• cilantro
• green onions
• avocado
• tomato
• jalapeños

INSTRUCTIONS

Preheat the oven to 350°F. Coat a 8 or 9 inch square baking pan with non stick cooking spray then set aside.

Spread 1/4 cup of enchilada sauce over the bottom of the baking dish. Place tortillas over the sauce so that the bottom of the pan is covered, cutting and/or tearing them if needed.

Layer 1/3 of the chicken, 1/3 of the refried beans, 1/2 cup of the cheese and then 1/3 cup of enchilada sauce over the tortillas. Place a second layer of tortillas on top and layer 1/3 of the chicken, 1/3 of the beans, 1/2 cup of the cheese and 1/3 cup enchilada sauce over the tortillas.

Repeat one more time for a third layer. Place another layer of tortillas on the top and spread the remaining enchilada sauce over top.

Sprinkle the remaining 1/2 cup cheese over the top. Then spray one side of a piece of aluminum foil with non stick spray and cover the baking dish, spray side down.

Bake Time Required

Place the dish in the preheated oven and then set a timer for 30 minutes. Then uncover and bake another 10 minutes or until the cheese is melted and bubbling around the edges.

Remove the baking dish from the oven and let sit for 5 minutes before cutting. Serve warm and top with additional garnishes as desired.

Enjoy!

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