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Recipes · This Is The Only Enchiladas Recipe I Will Ever Make!
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This Is The Only Enchiladas Recipe I Will Ever Make!

All of the cheesy, flavorful goodness of chicken enchiladas, in a fraction of the time? You better believe it!

I have learned quite a bit over the years from feeing a family of 6 every night. I learned what my kids liked, what they hated, and what I could get away with feeding them as long as it was well hidden. 😉 Another thing I learned was that I could make dinnertime so much simpler by keeping a stock of certain ingredients in my pantry and fridge. All 6 of us like Mexican food and Mexican-inspired recipes, so I started keeping things like canned black beans, canned green chiles, and fresh cilantro on hand as much as I could.

And that’s how I discovered the recipe I’ll be sharing with you today! I started searching for more recipes that I could make using those ingredients I had stocked up in my fridge and pantry, and this Rotisserie Chicken Enchilada Casserole fit the bill perfectly. It is quite possibly the quickest and easiest meal in my repertoire, and it’s always a big hit with my husband and kids. All you need is a rotisserie chicken, a few cans of this and that, and some cheese and sour cream. No messy filling and rolling required! Just layer it all up in a baking dish, bake it, and you’ve got yourself a delicious and easy meal that’s sure to please! 🙂

Rotisserie Chicken Enchilada Casserole

Ingredients:

  • 2 cups shredded deli rotisserie chicken (1 small chicken)
  • 2 Tbsp chopped fresh cilantro
  • (1) 15 oz can black beans, drained and rinsed
  • (1) 4.5 oz can chopped green chiles, undrained
  • (1) 10 oz can enchilada sauce
  • 8 corn tortillas
  • 1 1/2 cups shredded Mexican cheese blend
  • 1 cup sour cream

Directions:

Spray a 2-quart glass baking dish with cooking spray, then set it aside.

In a mixing bowl, stir the shredded chicken, cilantro, black beans, and green chiles together until well mixed. (Check out the link below to learn the quickest and easiest way to shred chicken!)

Related: The Secret To Perfectly Shredded Chicken In Seconds!

Spread 2 tablespoons of the enchilada sauce in the bottom of the baking dish. Place 4 tortillas on top of the sauce, overlapping as necessary. (I think it’s much easier to layer the tortillas when they’re cut in half, so that’s how I did it!)

Spoon half of the chicken mixture over the top of the tortillas, then sprinkle with 1/2 cup of the cheese.

Spread half of the sour cream on top of the cheese, and then half of the remaining enchilada sauce as well. Repeat the process by layering the remaining tortillas, chicken mixture, 1/2 cup of cheese, the sour cream, and remaining enchilada sauce.

Cover the baking dish with tin foil, and bake at 375° for 30-35 minutes or until heated through.

Remove the tin foil from the dish, sprinkle with the remaining cheese (and a few dollops of sour cream, if desired) and bake uncovered another 5 minutes. Remove from the oven and let stand for 10 minutes before serving.

Serve warm, topped with sour cream and more fresh cilantro. Yum! 🙂

Rotisserie Chicken Enchilada Casserole

Jill Nystul
This easy, scrumptious chicken enchilada casserole is the one version of enchiladas I'm always happy to make. Simple and absolutely delicious!
Prep Time 20 mins
Cook Time 40 mins
10 mins
Total Time 1 hr
Course Main Course
Cuisine Mexican
Servings 8
Calories 353 kcal

Ingredients
  

  • 2 cups shredded rotisserie chicken (1 small chicken)
  • 2 Tbsp chopped fresh cilantro
  • 15 oz black beans, drained and rinsed
  • 4.5 oz chopped green chiles, undrained
  • 10 oz enchilada sauce
  • 8 corn tortillas
  • 1 1/2 cups shredded Mexican cheese blend
  • 1 cups sour cream

Instructions
 

  • Spray a 2-quart glass baking dish with cooking spray, then set it aside.
  • In a mixing bowl, stir the shredded chicken, cilantro, black beans, and green chiles together until well mixed. (Check out the link below to learn the quickest and easiest way to shred chicken!)
  • Spread 2 tablespoons of the enchilada sauce in the bottom of the baking dish. Place 4 tortillas on top of the sauce, overlapping as necessary. (I think it’s much easier to layer the tortillas when they’re cut in half, so that’s how I did it!)
  • Spoon half of the chicken mixture over the top of the tortillas, then sprinkle with 1/2 cup of the cheese.
  • Spread half of the sour cream on top of the cheese, and then half of the remaining enchilada sauce as well. Repeat the process by layering the remaining tortillas, chicken mixture, 1/2 cup of cheese, the sour cream, and remaining enchilada sauce.
  • Cover the baking dish with tin foil, and bake at 375° for 30-35 minutes or until heated through.
  • Remove the tin foil from the dish, sprinkle with the remaining cheese (and a few dollops of sour cream, if desired) and bake uncovered another 5 minutes. Remove from the oven and let stand for 10 minutes before serving.

Nutrition

Sodium: 577mgCalcium: 215mgVitamin C: 6.4mgVitamin A: 610IUSugar: 3gFiber: 7gPotassium: 387mgCholesterol: 61mgCalories: 353kcalSaturated Fat: 8gFat: 17gProtein: 20gCarbohydrates: 29gIron: 2.5mg


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    Hi, I’m Jillee!

    I believe we should all love the place we call home and the life we live there. Since 2011, I’ve been dedicated to making One Good Thing by Jillee a reliable and trustworthy resource for modern homemakers navigating the everyday challenges of running a household. Join me as I share homemaking and lifestyle solutions that make life easier so you can enjoy it more!

    Every day I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

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