Delicious Rotisserie Chicken Enchilada Casserole

This easy enchilada casserole with rotisserie chicken is a simple dinner for busy weeknights. Shredded rotisserie chicken, sour cream, enchilada sauce, tortillas, and plenty of cheese come together in one warm, filling casserole dish.

If you need a quick chicken enchilada casserole with rotisserie chicken, this recipe is a great one to keep handy. There is no need to cook and shred chicken before you start, which saves plenty of time on those chaotic evenings when everyone is hungry.

I love making Mexican-inspired dinners for my family, and this cheesy casserole is always a favorite. It has the flavors we love in enchiladas, but the layered preparation is much easier than rolling each tortilla individually. You can also adjust the recipe with your favorite sauce, tortillas, or toppings.

Why You’ll Love This Recipe

• It uses ready-to-eat rotisserie chicken.
• The casserole takes only 10 minutes to prepare.
• Everything bakes in one 9 x 13-inch dish.
• The sour cream adds a creamy texture without needing a separate filling.
• It’s filling, cheesy, and easy to serve.
• Leftovers make a great lunch the next day.

Ingredients

You can find the complete ingredient list with measurements in the recipe card below.

• Rotisserie chicken
• Fat-free sour cream
• Enchilada sauce
• Fat-free Monterey Jack cheese
• 8-inch low-carb flour tortillas, cut into fourths

I like using low-carb flour tortillas from La Tortilla Factory because they hold together well in the casserole. Regular flour tortillas work too. Corn tortillas are also an option, although they can soften more quickly during baking and may not hold the layers together quite as well.

Money-Saving Rotisserie Chicken Tip

Buying rotisserie chickens at stores like Walmart, Sam’s Club, BJ’s, and Costco can save you money. One chicken can usually provide enough meat for several meals, especially when you use it in recipes like this enchilada bake with rotisserie chicken.

Don’t throw away the bones, either. Use them to make homemade broth or stock for soups, casseroles, and other recipes. You can try this homemade stock recipe.

Many Walmart stores also sell cold rotisserie chickens for around $3. These are chickens that sat in the hot box during the store’s set time and didn’t sell. After they are cooled, they are offered at a lower price. They are perfect for recipes that use shredded chicken.

How to Make Rotisserie Chicken Enchilada Casserole

Preheat your oven to 375 degrees F.

Spray a 9 x 13-inch casserole dish with cooking spray and set it aside.

Spread half of the shredded chicken across the bottom of the dish.

Pour half of the enchilada sauce over the chicken.

Add half of the sour cream and spread it across the sauce as evenly as possible.

Arrange half of the cut tortillas over the sour cream layer.

Sprinkle half of the shredded Monterey Jack cheese over the tortillas.

Repeat the layers with the remaining chicken, enchilada sauce, sour cream, tortillas, and cheese.

Cover the casserole dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

Let the casserole rest for a few minutes before serving.

Serve this rotisserie chicken enchilada casserole recipe with homemade guacamole, salsa, chopped cilantro, or sliced green onions. A spoonful of plain homemade Greek yogurt also makes a nice topping.

Tips for the Best Enchilada Casserole Rotisserie Chicken Recipe

Cutting the tortillas into fourths makes them easier to layer. Try to spread the pieces out so each layer is covered without adding too many pieces on top of one another.

Covering the casserole for the first part of baking helps the cheese melt and keeps the tortillas from drying out. Baking it uncovered at the end gives the cheese a nice bubbly finish.

Try not to add extra sauce between every small tortilla piece. Too much sauce can make the casserole watery. The amount listed in the recipe is enough to soften the tortillas without leaving the dish soggy.

If your rotisserie chicken has a lot of skin or large pieces of fat, remove those before shredding. You can use white meat, dark meat, or a combination of both.

Easy Swaps and Variations

For a traditional version, use regular flour tortillas instead of low-carb tortillas. Flour tortillas usually give the casserole a soft, sturdy texture.

Corn tortillas bring a stronger corn flavor and work well if you need a gluten-free option. They may become softer than flour tortillas, so avoid adding more sauce than the recipe calls for.

You can also use a green chile enchilada sauce for a different flavor. A creamy enchilada sauce works well too, especially if your family prefers mild dishes. For more heat, add diced green chiles, sliced jalapenos, or a few dashes of hot sauce to the chicken layer.

Black beans, corn, diced bell peppers, or chopped onions are also tasty additions. Add them in a thin layer so the casserole doesn’t become too full or watery.

For a dairy-free casserole, use dairy-free sour cream and dairy-free shredded cheese. The texture and melting will vary by brand, so check the package directions before baking.

Make-Ahead and Storage Instructions

You can assemble this casserole earlier in the day, cover it, and store it in the refrigerator until you’re ready to bake. Let the chilled casserole sit at room temperature for about 15 minutes before placing it in the oven. It may need a few extra minutes of baking time.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave, or cover the casserole dish with foil and warm it in the oven until heated through.

To freeze the casserole, assemble it in a freezer-safe dish but don’t bake it first. Wrap it tightly with plastic wrap and foil, then freeze it for up to 2 months. Thaw it in the refrigerator overnight before baking. Add a little extra baking time if the center is still cold.

Common Problems and Simple Fixes

If the tortillas turn soggy, the casserole may have too much sauce or watery ingredients. Drain any added vegetables or beans well, and use only the amount of enchilada sauce listed.

If the cheese isn’t melting, cover the casserole with foil for a little longer. Make sure the oven is fully preheated before baking.

If the casserole seems dry, check that the tortillas are covered with sauce and sour cream. Avoid leaving large sections of tortillas exposed, especially around the edges of the dish.

What to Serve with Rotisserie Chicken Enchiladas

This casserole pairs well with simple Mexican-inspired sides, including:

• Homemade guacamole
• Salsa or pico de gallo
• Mexican rice
• Refried beans
• Corn salad
• A green salad
• Roasted vegetables

Looking for more easy dinners? Try my Salsa Chicken, Chicken Enchiladas, or Chicken Fajita Soup.

Frequently Asked Questions

Can I use corn tortillas instead of flour tortillas?

Yes. Corn tortillas work in this rotisserie chicken enchilada recipe, especially if you want a gluten-free option. I prefer flour tortillas because they hold together better and stay soft without breaking apart.

Should I cover enchilada casserole while it bakes?

Yes. Covering the casserole helps the cheese melt and keeps the tortillas from drying out. Remove the foil for the final 10 minutes so the cheese can become bubbly.

Can I use leftover chicken instead of rotisserie chicken?

Absolutely. Any cooked, shredded chicken works in this recipe. Rotisserie chicken is simply the fastest and easiest choice.

How many Weight Watchers points are in this casserole?

When prepared with the ingredients listed here, this lighter casserole is filling and has a creamy, cheesy texture. The points are:

Weight Watchers Plan	Points
Purple	5
Blue	5
Green	7

Recipe Details

• Prep time: 10 minutes
• Cook time: 30 minutes
• Total servings: 8
• Serving size: 7 ounces
• Estimated recipe cost: $11.41
• Estimated cost per serving: $1.63