Layered Rotisserie Chicken Enchilada Casserole

1. Preheat and Prep

Preheat your oven to 400 degrees F and position the rack in the middle. In a large saucepan, warm the vegetable oil over medium-high heat until it shimmers.

2. Develop Flavors

Sauté the chopped onion in the oil until softened, which should take about 5 minutes. Stir in the chili powder and cumin, allowing them to cook until fragrant, around 30 seconds.

3. Simmer Sauce

Add the tomato sauce, chicken broth, and salt to the saucepan. Let the mixture simmer until it thickens slightly, approximately 5 minutes. Keep this enchilada sauce covered and warm.

4. Combine Filling

In a separate bowl, combine the shredded chicken with 1/4 cup of the enchilada sauce, 1 cup of the shredded cheese, and the chopped cilantro.

5. Assemble Layers

Spread 1/2 cup of sauce into an 8-inch square baking dish. Make the tortillas pliable by microwaving them, covered, for about 1 minute. Create a base with 4 tortillas, followed by half of the chicken mixture. Add another 4 tortillas and half of the remaining sauce. Finish with the rest of the chicken mixture, the final tortillas, sauce, and sprinkle the remaining cheese on top.

6. Bake the Casserole

Cover the dish with foil and bake until everything is heated through, which should take about 15 minutes. Remove the foil and continue baking until the cheese on top becomes lightly browned, about an additional 5 minutes.