This is a cheat recipe, using a rotisserie chicken from Costco! I love cheat recipes, especially when they’re quick, easy, and delicious! My husband actually introduced me to making cheat enchiladas, except he had the patience to roll each one. They turned out great every time he made them and were always a hit at our family gatherings.
I, on the other hand, don’t have the patience to roll each enchilada, so I decided to cheat my my husband’s cheat recipe and make it a layered casserole! Double cheat! Ha! My version uses the exact same ingredients as his, so taste-wise, it’s the same. The only difference is that I layer mine like lasagna; whereas, he rolls each one like enchiladas. Feel free to make it either way!
This recipe makes two casseroles, and should be enough for 6-8 people.
1 rotisserie chicken
1 can green enchilada sauce (28 oz)
1 onion (chopped)
2 bags of shredded Mexican cheese (16 oz total, or 8 oz sharp cheddar & 8 oz jack)
36 corn tortillas (18 per baking dish)
Butter or spray (to coat baking dishes)
1) De-bone and shred the rotisserie chicken in a mixing bowl, removing all skin and fat.
2) Pour half the can of green sauce over the shredded chicken. Add the entire chopped onion, a handful of cheddar, and a handful of jack cheese. Then, mix it all up.
3) Butter or spray the bottom of the baking dish. Place 6 tortillas to form a bottom layer. Sprinkle some cheese over it. Then, add a layer of the shredded chicken mix. Sprinkle cheese and green sauce over the chicken. Repeat this step one more time (layering 6 tortillas, chicken, cheese, and sauce). You should end up with 3 layers of tortillas, and 2 layers of the shredded chicken mix.
5) Cover with foil and bake at 350 degrees for 30 minutes.
I made this recently for my friends and their kids, and everyone loved it!