Rotisserie chicken enchilada bake is a simple layered dinner that turns cooked chicken into a warm, comforting casserole. Shredded chicken cooks with onion, bell pepper, enchilada sauce, and cheese before baking with soft corn tortillas.
The oven melts everything together into a hearty dish that slices easily for serving.
Dinner gets easier when the protein is already cooked. Add this meal to your MyGroceryPlan and keep your week moving.
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1. Preheat oven to 375°F.
2. Heat 1 tbsp olive oil in a skillet over medium heat until shimmering.
3. Add 1 cup diced onion and 1 cup diced bell pepper. Sauté 4-5 minutes until softened.
4. Add 2 cups shredded rotisserie chicken in a single layer. Cook 3-4 minutes until warmed through.
5. Stir in 1 cup enchilada sauce and 1 cup shredded cheddar cheese. Cook 2-3 minutes until sauce thickens slightly.
6. In a greased 9×13 inch baking dish, layer 6 corn tortillas overlapping.
7. Spread half the chicken mixture over tortillas.
8. Repeat layering tortillas and chicken mixture.
9. Top with 0.5 cup shredded cheddar cheese.
10. Bake 20-25 minutes until cheese is melted and bubbly.
11. Let rest 5 minutes before serving.
12. Finish with 2 tbsp chopped fresh cilantro.
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Leftover chicken breast is already cooked. That alone makes dinner easier. Now you just need to build around it.
Rotisserie chicken slices and shreds easily, turning into tacos, bowls, pasta, and soups. Quick dinners start with one hot chicken.
Plan your meals once and let your grocery list build itself.
MyGroceryPlan turns dinner decisions into a simple system that actually works.