Easy Rotisserie Chicken Enchilada Casserole
Using shredded rotisserie chicken to make the easiest loaded Chicken Enchilada Casserole is a no brainer! It's layered with flavorful enchilada sauce, flour tortillas and a cheesy chicken filling.
Servings: 8 servings
Equipment
- 1 square baking dish
- 1 mixing bowl
Ingredients
- 3 large flour tortillas
- 3 cups shredded rotisserie chicken
- 14 oz can of black beans drained
- 2 cups shredded mexican blend cheese
- 1 tablespoon taco seasoning
- 2 14 oz cans of red enchilada sauce
Instructions
- Preheat the oven to 350 degrees.
- In a mixing bowl, combine the chicken, black beans, shredded cheese, and taco seasoning.
- In a baking dish, pour in a little enchilada sauce and lay down one tortilla.
- Add ⅓ of the chicken mixture on top of the tortilla and top with another tortilla.
- Pour more enchilada sauce on the tortilla and repeat the layers until the chicken mixture is gone.
- Once finished, top the entire thing with an extra sprinkle of shredded cheese and bake for 15 minutes.
- Enjoy with sliced avocado, cilantro, and sour cream!
Notes
Make this easy casserole ahead of time to cut back on dinner prep! Once the casserole is fully assembled simply cover with tinfoil and refrigerate until ready to cook & serve.
Try mixing it up with 1lb cooked ground turkey or ground beef for a different take on this enchilada casserole!