· Food & Recipes · Recipes · This Is The Only Enchiladas Recipe I Will Ever Make!
31

This Is The Only Enchiladas Recipe I Will Ever Make!

Enchilada Casserole

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.

Enchilada Casserole

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! :-)

Enchilada casserole

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

Enchilada casserole

Directions:

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

Enchilada casserole

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!

Enchilada casserole

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!)

Enchilada casserole

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

Enchilada casserole

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.

Enchilada casserole

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

Enchilada casserole

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.

Enchilada Casserole

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

Enchilada Casserole

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!
4.12 from 27 votes
Prep Time 20 minutes
Cook Time 40 minutes
Cooling: 10 minutes
Total Time 1 hour
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 cup 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

Calories: 353kcalCarbohydrates: 29gProtein: 20gFat: 17gSaturated Fat: 8gCholesterol: 61mgSodium: 577mgPotassium: 387mgFiber: 7gSugar: 3gVitamin A: 610IUVitamin C: 6.4mgCalcium: 215mgIron: 2.5mg

Read This Next


Jill Nystul Photo

Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

MORE IDEAS FROM

Food & Recipes

  • Please, please post the White Chicken Lasagna with artichokes and sun-dried tomatoes. Mistakenly my printer only gave me the ingredient list and Not the recipe instructions. I went ahead and made it the best I could and it turned out pretty good but I would dearly love to have your full recipe, thank you

  • My hubby was feeling poorly for several days, but I just couldn’t wait any longer to make this recipe – so I did! The wonderful smell lured my husband and he tried a small portion. It’s like a miracle cure! He LOVED IT, asked for more and he’s been feeling so much better. He says to tell you it’s a two thumbs up recipe! Next time he’s feeling poorly, I know just what to do and I won’t wait for several days before I make this recipe. Thanks, Jillee!

  • I made this for dinner tonight. I used low carb flour tortillas and a can of Eden foods black soy beans for our LC diet. Wonderful flavor like a wet burrito. Thanks for the recipe….it is a keeper!

  • I just tried this! The family LOVED it! I did not put the sour cream in because someone HATES sour cream in my home, but adding it later as a topping is fine. I added a can of corn, mmm! I think next time I’ll add rice too. This is an excellent starter recipe to make your own. Thanks!

  • Saw this post and had to make it! So I did! It was delicious and couldn’t be more convenient! It’s just me and hubby so I divided it up and going to to freeze the other portions for an even faster dinner or lunch.
    Maybe.
    If I don’t go back for more….

  • Jillee, great recipes. Saw your solution for shredding chicken with the stand mixer. Would an immersion mixer do the same thing? Thank for all your help.

  • Thank you for the recipe. I’ve made chicken enchiladas with canned chicken breast before… they taste great and the chicken is already shredded!

  • My mouth is watering here in London! I’ll have to google recipes for enchilada sauce and swap tortilla chips for the fresh ones, but my mouth is already watering at the prospect of this brilliant version of enchiladas. Thanks, Jillee.

  • >