This hearty casserole brings together the bold flavors of Mexican comfort food with the ease of rotisserie chicken. Layers of tender chicken, crunchy tortilla chips, zesty enchilada sauce, and melted cheese bake into a bubbling, golden masterpiece. It’s the perfect weeknight dinner—quick to prepare, deeply satisfying, and even better the next day.

Ingredients

• 3 cups shredded rotisserie chicken
• 1 can (10 oz) red enchilada sauce
• 1 cup sour cream
• 1 can (4 oz) diced green chiles (optional)
• 2 cups grated Mexican blend cheese (divided)
• 2 cups crushed tortilla chips (divided)
• 1/2 cup diced onion
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon salt
• 2 Tablespoons chopped fresh cilantro (optional, for garnish)

Preparation

1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking dish.
2. Combine the filling: In a large bowl, mix shredded rotisserie chicken, enchilada sauce, sour cream, green chiles, onion, cumin, chili powder, salt, and pepper until evenly coated.
3. Layer the casserole: Spread half the crushed tortilla chips across the bottom of the prepared baking dish.
4. Spoon half the chicken mixture over the chips.
5. Sprinkle with 1 cup grated cheese.
6. Repeat with the remaining chips, chicken mixture, and cheese.
7. Bake uncovered for 25–30 minutes, or until the cheese is melted and the edges are bubbly.
8. Cool and garnish: Let stand 5 minutes before serving. Sprinkle with chopped cilantro if desired.

Serving Suggestion.

Serve with a side of Mexican rice, refried beans, or a crisp green salad. A drizzle of extra enchilada sauce or a dollop of sour cream on top makes it irresistible.