Budget Dinners
Rotisserie Chicken Enchilada Casserole
Layers of tortillas, smoky enchilada sauce, beans, chicken, and cheese—built like lasagna, eaten like victory.
Directions
Mix the filling
Heat oven to 375°F. Combine chicken, beans, corn, sour cream, lime juice, cumin, and 1/2 cup enchilada sauce.
Start the layers
Spread 1/2 cup sauce in a 9-by-13-inch dish. Add 4 tortillas, tearing as needed to cover the bottom.
Build
Add half the chicken filling, 1/3 of the remaining sauce, and 1 cup cheese. Repeat. Finish with tortillas, sauce, and remaining cheese.
Bake
Cover with foil and bake 20 minutes. Uncover and bake 10 minutes until browned and bubbling.
Rest
Rest 10 minutes. Top with cilantro, scallions, and lime.
Why this works
Swaps & notes
Easy swaps
- Use green enchilada sauce and Monterey Jack.
- Swap chicken for ground beef or sautéed vegetables.
- Greek yogurt can replace sour cream.
Cook notes
- Warm tortillas for 20 seconds if they crack while layering.
- Enchilada sauces vary in salt, so taste the filling before seasoning.
Storage
Refrigerate 4 days. Freeze assembled and unbaked up to 2 months; thaw overnight before baking.
Questions
Can I make it ahead?
Yes. Assemble up to 24 hours ahead, cover, and refrigerate.
Why is my casserole soggy?
Use the stated sauce amount and let it rest before slicing.
Can I use flour tortillas?
Yes, but the texture will be softer and more bread-like.