Rotisserie Enchilada Casserole

Helloooo Zesty Friends! This week we’re making something YUMMY from south of the border. I love Mexican food, especially because it is simple to make gluten free! So this week I decided to show you how to make a homemade Rotisserie Chicken Enchilada Casserole with Chile Verde salsa! This meal is quick and easy, so lets get this dish started! What you will need:

  • Casserole:
  • Corn tortillas
  • 2 cups Rotisserie Chicken (skinned & shredded)
  • Shredded cheese
  • Enchilada sauce
  • 1 tsp Cumin
  • 1 tsp Coriander

IMG_6456 Salsa:

  • Roma tomatoes
  • Cilantro
  • Onion
  • Jalepeno

IMG_6452   Directions: To start off, preheat oven to 375 degrees. Now, lets make that homemade salsa. First we need to chop! Take one jalepeno and cut the end with the stem. Then slice down the center. Next, take a spoon and scoop out those seeds because those are VERY spicy! I am no bueno with spicy foods! Then slice and dice your jalepeno. IMG_6476 IMG_6475 IMG_6474 IMG_6473 IMG_6472 IMG_6471 IMG_6469 IMG_6468 Now the tear maker, the onion! Lets make it simple. Cut your onion in half and then slice down from the where the stem would have been, to the base of the onion. Refer to the picture below if this is confusing! Now cut the other direction of the onion. This gives you easy diced onions! IMG_6486 IMG_6485 IMG_6483 IMG_6481 Then dice your tomatoes. Slice similarly to the onion. IMG_6479 IMG_6478 IMG_6477IMG_6489 IMG_6490 Next, mix all the ingredients together in a small bowl. IMG_6494 IMG_6497 IMG_6502 IMG_6493 IMG_6492 Next, shred your chicken. I used my fingers, with clean hands of course! IMG_6466 IMG_6461 Then, in a sauté pan over medium low heat, combine cooked chicken, salsa, cumin & coriander. When finished mixing, leave on low heat and set this aside for later! IMG_6513 IMG_6514 IMG_6515 IMG_6516 In another pan, lightly fry 6 corn tortillas in olive oil. Then place them at the bottom of the 9×11 inch pan, like so… IMG_6507 IMG_6506 Next, layer 1/2 chicken, 1/2 cup enchilada sauce, cheese. Lightly fry another layer of 6 corn tortillas in olive oil. Layer on bottom of 9×11 pan. Layer 2nd half of chicken, sauce cheese. IMG_6510 IMG_6511 IMG_6512 IMG_6518 IMG_6522 IMG_6526 IMG_6529 IMG_6527 IMG_6531 Time for the baking! Cover with foil an bake for 20 min. Then, remove foil and bake for an additional 5 min. IMG_6536 IMG_6539 Serve with salsa verde and sour cream on top! IMG_6543 IMG_6546 IMG_6544 Delicious! Eat up Zesty friends!   Hope you enjoy your meal!   Tune in next week for some dessert, my absolute favorite!   Sincerely, Laura

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