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
- 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
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.
Serve warm, topped with sour cream and more fresh cilantro. Yum! :-)