Rotisserie Chicken Enchilada Casserole with Avocado-Lime Cream
This unique and family-friendly enchilada casserole combines leftover rotisserie chicken with layers of corn tortillas, zesty enchilada sauce, and a creamy avocado-lime topping, making it a delightful dish that appeals to both kids and adults.
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Preheat your oven to 375°F. In a large mixing bowl, shred the leftover rotisserie chicken into bite-sized pieces.
Add 1 cup of enchilada sauce to the chicken and mix until well combined. In a 9x13 inch baking dish, spread a thin layer of enchilada sauce on the bottom to prevent sticking.
Layer 4 corn tortillas over the sauce, slightly overlapping them. Spoon half of the chicken mixture over the tortillas, followed by 1 cup of shredded cheese.
Repeat the layering process with another 4 tortillas, the remaining chicken mixture, and another cup of cheese.
Top with the final 4 tortillas and pour the remaining enchilada sauce over the top, ensuring all tortillas are covered.
Sprinkle the last cup of cheese on top. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
While the casserole is baking, prepare the avocado-lime cream by blending 2 ripe avocados, the juice of 2 limes, 1/2 cup of sour cream, and a pinch of salt in a food processor until smooth.
Once the casserole is done, let it cool for 5 minutes before serving. Drizzle the avocado-lime cream over each serving and garnish with fresh cilantro if desired.
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