Preheat the oven to 375°F, and lightly spray an 8x8-inch or 9x9-inch baking dish with cooking spray.
For the First Through Third Layers:
Make each layer by pouring ½ cup of enchilada sauce into the bottom of the pan. Next lay 10 tortilla quarters over the enchilada sauce followed by ⅓ of the chicken, ⅓ of the Rotel, and ½ cup of cheese. Do this 2 more times.
For the Final Layer:
Add the remaining 10 tortilla quarters followed by the remaining enchilada sauce, and ½ cup of cheese. Cover the dish tightly with a piece of aluminum foil lightly sprayed with cooking spray.
Bake for 30-40 minutes or until the sauce bubbles then remove the foil and bake for an additional 10 minutes. Allow the casserole to cool for 10 to 15 minutes before serving.
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Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of casserole. Actual calories will vary.*For more information, tips, and answers to frequently asked questions, please refer to the post.*The original (printable) version of this recipe is located on our Retired Recipes page.