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Chicken Enchilada Casserole

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A quick and flavorful Chicken Enchilada Casserole made with rotisserie chicken, tortillas, and zesty enchilada sauce, perfect for busy weeknights or family gatherings.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 whole Store-bought rotisserie chicken, shredded
  • 8 pieces Corn or flour tortillas
  • 1 cup Onions, diced
  • 2 cloves Garlic, minced
  • 1 can Black beans, drained and rinsed
  • 2 cups Enchilada sauce (store-bought or homemade)
  • 2 cups Shredded cheese (Cheddar, Monterey Jack, or your choice)
Optional Toppings
  • 1/2 cup Sour cream For serving
  • 1/4 cup Cilantro, chopped For serving
  • 1 whole Avocado, sliced For serving

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine shredded rotisserie chicken, diced onions, minced garlic, and black beans.
Layering
  1. Start with tortillas at the bottom of a baking dish, add the chicken mixture, drizzle enchilada sauce, and sprinkle cheese.
  2. Repeat these layers until all ingredients are used.
  3. Finish with a generous layer of cheese on top.
Baking
  1. Cover with foil and bake for about 25 minutes.
  2. Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly.
Serving
  1. Let it cool slightly before serving.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 3g

Notes

Store leftovers in an airtight container in the refrigerator for up to three days. To reheat, thaw overnight in the fridge and warm in the oven until heated through.
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