Ingredients
1 large rotisserie chicken, shredded (about 3–4 cups meat)
1 (28 ounce) can red or green enchilada sauce
12–15 corn tortillas, torn into 1–2 inch pieces
3 cups shredded Mexican cheese blend (Monterey Jack, Cheddar, etc.)
1/2 cup chopped onion (optional)
1/4 cup chopped fresh cilantro, for garnish (optional)
Sour cream or Greek yogurt, for serving (optional)
Diced avocado, for serving (optional)
Sliced green onions, for garnish (optional)
Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: Spread about 1/2 cup of enchilada sauce evenly over the bottom of the prepared baking dish.
Step 3: Scatter approximately one-third of the torn corn tortilla pieces over the sauce layer.
Step 4: Distribute half of the shredded rotisserie chicken over the tortillas. If using, sprinkle with half of the chopped onion.
Step 5: Sprinkle about 1 cup of the shredded cheese blend over the chicken layer.
Step 6: Pour about 1 cup of enchilada sauce evenly over the cheese and chicken layer.
Step 7: Repeat the layers: scatter another third of the torn tortillas, add the remaining shredded chicken (and onion, if using), and sprinkle with another cup of shredded cheese.
Step 8: Top with the remaining torn tortilla pieces, ensuring most are covered by subsequent sauce. Pour the remaining enchilada sauce evenly over the entire dish.
Step 9: Sprinkle the final cup of shredded cheese over the very top of the bake.
Step 10: Cover the baking dish loosely with aluminum foil. Bake for 20 minutes.
Step 11: Remove the foil and continue baking for another 15-20 minutes, or until the cheese is bubbly and golden brown, and the sauce is simmering.
Step 12: Remove the Deconstructed Rotisserie Chicken Enchilada Bake from the oven and let it rest for 5-10 minutes before serving. Garnish with fresh cilantro, sour cream, avocado, or green onions as desired.
Notes
For an extra layer of flavor, consider adding a can of drained and rinsed black beans or corn to the chicken layer. This bake also freezes well; simply cover tightly and reheat from frozen (longer bake time required) or thawed.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner Dishes
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 110mg
Keywords: Deconstructed Rotisserie Chicken Enchilada Bake, chicken enchilada casserole, easy enchilada recipe, rotisserie chicken recipes, weeknight dinner, cheesy chicken bake, mexican casserole
