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Rotisserie Chicken Enchilada Casserole

Rotisserie Chicken Enchilada Casserole is a great dish to make and freeze to have for meals after you come back from a vacation. That's exactly what I did before I flew out to Charleston to meet my twin and our two friends.

Of course you can make regular enchiladas by rolling the tortillas, but layering them in a casserole saves time. I used a rotisserie chicken breast, but you can use ground beef or even crumbled tofu. This dish turned out pretty well, but lacked in texture. I think adding corn and/or sauteed onions and peppers would have improved it.

Rotisserie Chicken Enchilada Casserole
This is not an exact recipe ;)

19 ounce can enchilada sauce
8-10 corn tortillas
14.5 ounce can of refried beans
2 cups shredded rotisserie chicken breasts
2-3 cups shredded cheese
fresh parsley, chopped
pickled banana peppers

1) Preheat the oven to 350F.
2) In a small baking dish pour a bit of the sauce. Then layer tortillas/refried beans/chicken/cheese/sauce.
3) Repeat to make 3 layers ending with the cheese and enchilada sauce.
4) Bake the casserole for 30 to 40 minutes and serve topped with parsley and banana peppers.

Not pictured: sour cream is a great topping as is salsa, guacamole and a bit of lime juice.

To freeze, allow the casserole to cool down completely, cut into pieces and freeze.

Thanks Kate and Anna for suggesting this :)