Leftover Rotisserie Chicken Enchilada Casserole is the best easy dinner.
A hearty and comforting layered casserole that transforms leftover rotisserie chicken into a flavorful Mexican-inspired meal with black beans, corn, and melted cheese.
- Author: info.mealsmell
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American
- Diet: Gluten Free
- 2 cups shredded rotisserie chicken
- 1 can (10 oz) red enchilada sauce
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 cup diced bell peppers (any color)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
- 1/4 cup chopped fresh cilantro (for garnish)
- Sour cream (optional, for serving)
- Olive oil (for sautéing)
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large skillet over medium heat, sauté diced onion and bell peppers in olive oil for 5 minutes.
- Add minced garlic, cumin, chili powder, salt, and black pepper; cook for 1 minute.
- Stir in the shredded chicken, black beans, corn, and half of the enchilada sauce until heated through.
- Cut tortillas in half. Layer half of the tortillas in the baking dish, followed by half of the chicken mixture and 1 cup of cheese.
- Repeat layers with the remaining tortillas and chicken mixture. Top with the remaining enchilada sauce and the rest of the cheese.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 10-15 minutes until cheese is bubbly and golden.
- Let sit for 5 minutes, garnish with cilantro, and serve with sour cream.
Notes
- You can use flour tortillas if you prefer, though corn tortillas provide a more traditional texture.
- To make it spicier, add diced jalapeños to the onion and pepper mix.
- Ensure the beans are well-drained to prevent the casserole from becoming soggy.
Nutrition
- Serving Size: 1 slice
- Calories: 385
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 75mg
Keywords: Leftover Rotisserie Chicken Enchilada Casserole, easy dinner, chicken enchiladas, Mexican casserole, rotisserie chicken recipes