Celebrating National Rotisserie Chicken Day

Studio 4

AMARILLO, Texas (KAMR/KCIT) –Rotisserie chicken is a great way to cook chicken, but it’s also an easy way to put together a weeknight or weekday dish.

Today we’re making a chicken enchilada casserole and some chicken tostadas.

Below are the two recipes and how to make them.


  • 2 cups Enchilada sauce
  • 8 -8 inch Flour tortillas
  • 2 lbs Chicken, shredded
  • ¼ cup Taco seasoning
  • ½ cup yellow onion, diced
  • 12 ounce Cheddar cheese, shredded


  • Preheat oven to 350 degrees F.
  • Place shredded chicken, onions, taco seasoning and ¼ cup of water into a skillet and cook over medium high heat for 5 minutes until the liquid has mostly disappeared.
  • In a greased, 11×9 casserole dish add ½ cup of the enchilada sauce to the bottom and then place two tortillas on top of it so that they cover the bottom of the dish.
  • Place 1/3 of the chicken on top of the tortillas, followed by ½ cup of the enchilada sauce, and 1 cup of cheese.
  • Repeat steps to create two more layers.
  • Place the final two tortillas on top and pour remaining enchilada sauce over it followed by cheese.
  • Cover with aluminum foil and bake for 30 minutes. Remove the cover and continue to bake for 10 minutes.

Tostadas {with Chicken Guacamole and Beans}

  • 6 tostada shells , store-bought or homemade*
  • 2 medium ripe avocados
  • 1 Tbsp fresh lime juice
  • 1/4 tsp garlic powder, divided
  • Salt and freshly ground black pepper
  • 1 (16 oz) can Rosarita Traditional Refried Beans
  • 1 (10 oz) can Rotel Diced Tomatoes & Green Chilies Mild, drained
  • 3/4 tsp ancho chili powder
  • 1/2 tsp ground cumin
  • 2 cups shredded iceberg or romaine lettuce
  • 2 cups shredded rotisserie chicken or shredded cooked chicken breasts
  • 1 cup shredded Mexican blend cheese
  • 1 cup pico de gallo, homemade or store-bought**
  • 6 Tbsp Sour cream


  • Using a fork mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste. 
  • In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder. 
  • Season with salt and pepper to taste and cook over medium-low heat, stirring frequently until heated through.
  • To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo and sour cream. Serve immediately.

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