This recipe came from my Mom. She made it and immediately knew it was something we would like. She was right! It was great!
This requires a little planning. The casserole needs to be refrigerated overnight. I did save a lot of time by using a rotisserie chicken (one of my favorite shortcuts). This was one of the best Mexican enchilada style casseroles we’ve had in a while. I loved the flavor of the cream sauce – the Worcestershire sauce made it for me. These were even good reheated for lunch the next day.
- 12 flour tortillas
- 1 qt cream or half and half
- 1 3 lb rotisserie chicken, pulled and chopped
- 4 cups cheese, shredded (I used a Mexican blend)
- 1 can Mexican Rotel diced tomatoes, drained
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tsp Worcestershire sauce
- 1/2 tsp hot sauce
- 1/8 tsp pepper
Put chicken pieces and half of the grated cheese in tortilla and roll up. Lightly spray a 9×13 pan. Lay rolled tortillas in the pan. Top with remaining cheese and Rotel tomatoes.
Combine 1 qt cream, onion powder, garlic powder, Worcestershire sauce, ½ tsp hot sauce, and pepper. Pour mixture over casserole and let stand overnight in the refrigerator.
Bake covered at 375 for 30 minutes.