Rotisserie Chicken Enchilada Casserole

Name: Rotisserie Chicken Enchilada Casserole
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-6 servings
Ingredients: 2 cups cooked rotisserie chicken, shredded; 1 can (10 oz) enchilada sauce; 8 corn tortillas, cut in half; 2 cups shredded cheese (cheddar or a Mexican blend); 1 can (15 oz) black beans, drained and rinsed; 1 cup corn (frozen or canned); 1 teaspoon cumin; 1 teaspoon chili powder; Salt and pepper to taste; Chopped cilantro; Sour cream; Sliced jalapeños

Highlighted under: Vital & Delicious

I absolutely love making my Rotisserie Chicken Enchilada Casserole, especially on busy weeknights. It’s a lifesaver when I'm short on time but still want a hearty, comforting meal for my family. The combination of tender rotisserie chicken, zesty enchilada sauce, and gooey cheese all layered with tortillas creates a perfect balance of flavors and textures. Plus, it’s a dish that everyone can enjoy, making it a go-to in our household. Ready in just 30 minutes, it's the ultimate weeknight comfort food!

Created by

Perrie Lawson

Last updated on 2026-02-28T09:29:35.221Z

When I first tried making a casserole with leftover rotisserie chicken, I never imagined how wonderful it would turn out. The convenience of using pre-cooked chicken allowed the flavors to meld quickly while saving me valuable time. I discovered that layering the tortillas with chicken and cheese creates a beautiful melting effect in the oven, which makes every bite decadent.

One tip I found invaluable is to let the casserole rest for a few minutes before serving. This helps the layers settle and makes it much easier to slice and serve. Each mouthful is bursting with flavor, making my family believe it's a dish that took hours to prepare!

Why You'll Love This Recipe
Rich and hearty flavors in each bite
Easy to prepare with store-bought rotisserie chicken
Perfect for feeding a crowd or meal prep for the week

Mastering the Layers

When constructing your Rotisserie Chicken Enchilada Casserole, the layering technique is crucial for achieving even distribution of flavors. I recommend starting with a generous spoonful of the chicken mixture, ensuring every corner of the dish gets coated. The first layer of tortillas helps absorb moisture and gives the casserole a solid base. Use different cuts of tortillas for visual appeal and added texture, alternating the orientation as you layer them.

A key point to remember is to not skimp on the cheese layers. Cheese not only adds a creamy flavor but also serves as a binding agent, holding the casserole together. Aim for a balance of cheese, ensuring that each layer has enough without overwhelming the other ingredients. Don't hesitate to mix different types of cheese to customize the flavor profile further!

Ingredient Insights

Using store-bought rotisserie chicken saves time, but you can elevate the flavor profile by choosing a chicken with spices that you enjoy. The spices on the chicken will influence the overall taste of your casserole. When shredding, ensure the chicken pieces are bite-sized for an optimal mix with the other ingredients.

The canned enchilada sauce you select can drastically change the spice level and richness of your dish. If you prefer a milder flavor, opt for a green sauce, or if you're feeling adventurous, try adding some diced chipotle peppers in adobo for a smokier depth. Remember to adjust the cumin and chili powder accordingly to match the heat of your sauce.

Serving and Storing

This casserole is not only great for immediate serving but also makes excellent leftovers. Should you have any leftover casserole, let it cool completely before storing it in an airtight container in the refrigerator. It will keep well for about 3-4 days. To reheat, simply cover it with foil, and warm it in a 350°F (175°C) oven until heated through, usually about 15-20 minutes.

For a crowd, consider doubling the recipe and using a larger baking dish. You can assemble the casserole in advance and store it in the fridge, then bake it right before serving. This way, you save time and stress during your dinner preparations. You can also customize your toppings—avocado slices, olives, or green onions can add fresh flavors when served.

Ingredients

For the Casserole

2 cups cooked rotisserie chicken, shredded
1 can (10 oz) enchilada sauce
8 corn tortillas, cut in half
2 cups shredded cheese (cheddar or a Mexican blend)
1 can (15 oz) black beans, drained and rinsed
1 cup corn (frozen or canned)
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste

For Garnish

Chopped cilantro
Sour cream
Sliced jalapeños

Make sure all ingredients are ready before starting to assemble the casserole!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Combine the Filling

In a large bowl, mix the shredded rotisserie chicken, enchilada sauce, black beans, corn, cumin, chili powder, salt, and pepper.

Layer the Ingredients

Spread a layer of the chicken mixture at the bottom of the baking dish. Add half of the tortilla halves, followed by a layer of cheese. Repeat the layers, finishing with a layer of cheese on top.

Bake the Casserole

Cover the dish with aluminum foil and bake for 15 minutes. Remove the foil and continue baking for another 5-10 minutes or until the cheese is bubbly and golden.

Serve

Let the casserole cool for a few minutes, then cut into squares and garnish with cilantro, sour cream, and jalapeños as desired.

Enjoy your delicious Rotisserie Chicken Enchilada Casserole!

Pro Tips

For extra flavor, feel free to add diced onions or bell peppers to the filling mix. You can also substitute the chicken with shredded beef or pork for a different taste.

Common Troubleshooting Tips

If you find that your casserole is too dry after baking, it could be that the tortillas absorbed too much moisture. To counter this, you can add more enchilada sauce between the layers or drizzle some over the top before baking. This will keep the flavors vibrant and the dish from being dry.

Conversely, if the casserole is too wet, ensure your beans and corn are properly drained. Excess liquid from these ingredients can make for a soggy texture, so draining them well before mixing them with the chicken is key.

Healthy Variations

For those looking to cut down on carbs, consider using cauliflower tortillas as a substitute for corn tortillas. They hold up surprisingly well under the sauce and cheese, making for a delicious alternative that aligns with a low-carb diet.

If you're seeking to increase the veggie content, feel free to add spinach or zucchini slices into the layers. These veggies not only boost nutrition but also increase the dish's volume without compromising flavor. Place them strategically between cheese layers to incorporate their moisture.

Freezing for Later

One of the great aspects of this casserole is its ability to be frozen. After preparing it, allow it to cool completely, then cover it tightly with plastic wrap and aluminum foil, and it can be stored in the freezer for up to three months. Remember to label it with a date for tracking.

When you're ready to enjoy your casserole, you can thaw it in the refrigerator overnight. Bake it straight from the fridge, adding a few extra minutes to the baking time to ensure it's heated through completely. This makes it a perfect make-ahead meal!

Questions About Recipes

→ Can I make this casserole ahead of time?

Absolutely! You can assemble the casserole a day in advance and store it in the fridge, then bake it the next day.

→ What other fillings can I use?

You can use any cooked meat like ground beef, shredded pork, or even roasted veggies for a vegetarian option.

→ Can I freeze the casserole?

Yes, you can freeze the unbaked casserole for up to two months. Just thaw in the fridge overnight before baking.

→ How do I reheat leftovers?

Reheat the casserole in the oven at 350°F (175°C) for about 20-25 minutes until warmed through.