Description
A delicious and easy-to-make Chicken Enchilada Casserole featuring layers of tender rotisserie chicken, tangy green enchilada sauce, creamy sour cream, corn tortillas, and melted Mexican cheese blend baked to bubbly perfection.
Ingredients
Scale
Chicken
- 1 rotisserie chicken
Sauce & Dairy
- 1 (28-oz) can green enchilada sauce
- 1½ cups sour cream
Tortillas & Cheese
- 10 corn tortillas
- 4 cups shredded Mexican cheese blend
Instructions
- Preheat Oven: Preheat your oven to 375ºF (190ºC) and spray a 9x13x2-inch baking dish with cooking spray to prevent sticking.
- Prepare Chicken: Remove the skin from the rotisserie chicken and discard it. Then remove the meat from the bones and chop the chicken into bite-size pieces.
- Tear Tortillas: Tear the corn tortillas into bite-sized pieces to create layers that cook evenly.
- Assemble Casserole: In the prepared baking dish, layer half of the chopped chicken, followed by half of the green enchilada sauce, then half of the sour cream, half of the torn tortillas, and finally half of the shredded cheese. Repeat these layers with the remaining ingredients.
- Bake Covered: Cover the casserole tightly with aluminum foil and bake in the preheated oven for 40 minutes to allow flavors to meld and the casserole to heat through.
- Finish Baking: Remove the foil and bake for an additional 10 minutes or until the casserole is bubbly and the cheese is melted and lightly browned.
Notes
- Use fresh rotisserie chicken for ease and flavor; leftover cooked chicken works as well.
- Green enchilada sauce adds a tangy and mildly spicy flavor; choose mild or hot based on preference.
- Corn tortillas provide authentic texture and flavor but flour tortillas could be substituted if desired.
- For a creamier casserole, you can mix the sour cream with a little milk before layering.
- Let the casserole rest for 5 minutes before serving for easier slicing.
