- Prep time
- 5 minutes PT5M
- Cook time
- 20-25 minutes PT25M
- 4 servings
Turn leftover rotisserie chicken into a fiesta favorite with this easy enchilada casserole.
- 2 cups rotisserie chicken, pulled or shredded
- 2 cups green enchilada sauce
- 9 corn tortillas
- ¾ cup sour cream
- 1½ cups Mexican cheese blend, reserve ½ cup for top
- 2 tablespoons cilantro leaves
Preheat oven to 350°F.
Briefly place corn tortillas over an open flame of your gas stove until they begin to puff.
In a small casserole dish, spread 2 tablespoons of green enchilada sauce evenly. Place three tortillas in the bottom of the dish. Top with half of the chicken, sour cream and cheese blend.
Place three more tortillas on top and cover with ¾ cup enchilada sauce. Layer with more chicken, sour cream and cheese. Finish with the remaining tortillas, green chile sauce and cheese.
Bake for 20-25 minutes or until hot throughout and golden brown. Garnish with the cilantro.