Rotisserie Chicken Enchilada Casserole

Simple, Tex Mex comfort food at it's best. Plus, it's gluten free!

Servings: 6

Author: Dena Norton

Prep Time:
20 minutes

Cook Time:
20 minutes

Total Time:
40 minutes

Dinner

Tex-Mex

Enchilada casserole Rotisserie Chicken

🧂 Ingredients

Avocado oil cooking spray
2 cups homemade enchilada sauce

(see recipe below - or use cleaner store bought version like Siete Foods Enchilada Sauce)
10 small corn tortillas, cut into quarters
Meat from 1 rotisserie chicken (or 3 cups cooked chicken meat)
3 cups baby spinach, chopped
16 oz Monterrey Jack cheese (substitute Pepper Jack for an extra kick)
Fresh cilantro for garnish

1 Preheat oven to 375 degrees and spray a medium size casserole dish with olive
oil or avocado oil cooking spray.

Spread 2 Tbsp enchilada sauce across bottom of casserole dish, then mix
remaining sauce with chicken meat, season with additional salt and pepper if
needed, and set aside.
2 Spread 1/3 of the tortilla quarters evenly across the bottom of the casserole
dish. Sprinkle 1/3 of the chicken-sauce mixture on top, then spread gently with
a spatula. Sprinkle 1/3 of the spinach over that, then top with 1/3 of the
shredded cheese.
3 Repeat layers two more times, ending with shredded cheese.
4 Bake uncovered for 20 minutes, or until cheese is bubbly. Remove from oven and
allow to cool slightly before cutting and serving with fresh cilantro for
garnish.