Creamy Rotisserie Chicken Enchilada Casserole

How to Make Creamy Rotisserie Chicken Enchilada Casserole

1. 1

   Step 1: Preheat and sauté aromatics with chicken

   Preheat the oven to 375°F (190°C). Heat the olive oil in a skillet over medium heat, then add diced onion and cook until softened, about 4–5 minutes. Add the minced garlic and shredded rotisserie chicken, stir to combine and warm through for 1–2 minutes; season to taste with salt and pepper.

   For this step

   • 1 tbspOlive oil
   • 1 smallSmall yellow onion, diced
   • 2 clovesGarlic, minced
2. 2

   Step 2: Make the creamy enchilada sauce

   In a medium bowl, soften the cream cheese then whisk together with the sour cream and salsa (or enchilada sauce) until smooth and homogenous. Taste and adjust seasoning or heat level by adding more salsa if desired. This sauce will be the binding layer for the casserole.

   For this step

   • 8 ozCream cheese, softened
   • 1 cupSour cream
   
3. 3

   Step 3: Assemble the casserole

   Spread about 1/3 of the creamy sauce across the bottom of a 9x13-inch (23x33 cm) baking dish. Layer 3–4 tortillas (slightly overlapping) over the sauce, top with half the warmed chicken mixture and a third of the shredded cheese. Repeat with another sauce layer, tortillas, the remaining chicken, and cheese, finishing with a final layer of tortillas, the remaining sauce and the remaining cheese on top.

   For this step

   • 8 countSmall corn tortillas
   • 2 cupsShredded Mexican blend cheese
   
4. 4

   Step 4: Bake until bubbly

   Cover the dish loosely with foil and bake in the preheated oven for 20 minutes to heat through. Remove the foil and bake an additional 8–10 minutes, or until the top is melted and slightly golden. Let it rest for 5 minutes out of the oven before serving so the layers set.
   
5. 5

   Step 5: Garnish and serve

   Sprinkle chopped cilantro over the casserole (or use sliced green onions or avocado) and cut into 6 portions. Serve with extra salsa, sour cream or lime wedges on the side for added brightness.

   For this step

   • 1/4 cupFresh cilantro, chopped (optional)
   

1. Preheat the oven to 375°F (190°C). Heat the olive oil in a skillet over medium heat, then add diced onion and cook until softened, about 4–5 minutes. Add the minced garlic and shredded rotisserie chicken, stir to combine and warm through for 1–2 minutes; season to taste with salt and pepper.
2. In a medium bowl, soften the cream cheese then whisk together with the sour cream and salsa (or enchilada sauce) until smooth and homogenous. Taste and adjust seasoning or heat level by adding more salsa if desired. This sauce will be the binding layer for the casserole.
3. Spread about 1/3 of the creamy sauce across the bottom of a 9x13-inch (23x33 cm) baking dish. Layer 3–4 tortillas (slightly overlapping) over the sauce, top with half the warmed chicken mixture and a third of the shredded cheese. Repeat with another sauce layer, tortillas, the remaining chicken, and cheese, finishing with a final layer of tortillas, the remaining sauce and the remaining cheese on top.
4. Cover the dish loosely with foil and bake in the preheated oven for 20 minutes to heat through. Remove the foil and bake an additional 8–10 minutes, or until the top is melted and slightly golden. Let it rest for 5 minutes out of the oven before serving so the layers set.
5. Sprinkle chopped cilantro over the casserole (or use sliced green onions or avocado) and cut into 6 portions. Serve with extra salsa, sour cream or lime wedges on the side for added brightness.