Mexican cuisine is full of rich flavors, bold spices, and comforting dishes—but many traditional recipes involve multiple steps, rolling, and two-handed prep. For stroke survivors or anyone with limited mobility in one hand, that can be a challenge. That’s why this one-handed chicken enchilada casserole is the perfect solution—easy to make, no rolling required, and packed with authentic flavor.
This recipe includes:
✔ Adaptive cooking tips for one-handed chefs
✔ Store-bought shortcuts to save time & effort
✔ Step-by-step instructions for easy preparation
✔ Leftover ideas and storage solutions
Ingredients (Store-Bought Shortcuts for Ease)
✔ 3 cups pre-cooked rotisserie chicken, shredded
✔ 1 jar (16 oz) store-bought enchilada sauce (red or green, depending on preference)
✔ 12 small corn tortillas (soft, no need to roll)
✔ 2 cups pre-shredded Mexican blend cheese
✔ 1 can (15 oz) black beans, drained and rinsed
✔ 1 can (15 oz) corn, drained
✔ 1 teaspoon ground cumin
✔ ½ teaspoon garlic powder
✔ ½ teaspoon onion powder
✔ ½ cup chopped green onions or cilantro (optional garnish)
🔹 Adaptive Tip: Use pre-cooked rotisserie chicken and store-bought enchilada sauce to eliminate extra cooking steps.
Step-by-Step Instructions for one-handed chicken enchilada casserole
1. Prepare Ingredients with Adaptive Techniques
✔ Shred the rotisserie chicken—use a fork to hold it steady while pulling the meat apart with another fork.
✔ Open canned ingredients easily—use an automatic can opener or ask for pre-drained and pre-chopped ingredients.
✔ Measure seasonings the easy way—use a one-handed measuring spoon set or shake seasonings directly into the dish.
2. Assemble the Casserole (No Rolling Required!)
✔ Grease a 9×13-inch baking dish with cooking spray.
✔ Layer 4 corn tortillas flat to cover the bottom.
✔ Spread ⅓ of the shredded chicken over the tortillas.
✔ Sprinkle ⅓ of the black beans and corn evenly.
✔ Drizzle ⅓ of the enchilada sauce over the top.
✔ Sprinkle ⅓ of the cheese over the layer.
✔ Repeat this process two more times to create layers.
🔹 Adaptive Tip: Instead of rolling individual enchiladas, this casserole layers the ingredients for easy assembly.
3. Bake to Perfection
✔ Preheat the oven to 375°F (190°C).
✔ Cover the casserole with foil and bake for 20 minutes.
✔ Remove foil and bake for another 10 minutes until the cheese is melted and bubbly.
✔ Let it cool for 5 minutes before slicing and serving.
🔹 Adaptive Tip: Use an oven rack extender to safely pull the casserole dish closer for easy handling.
Serving & Leftover Ideas
Serving Suggestions
✔ Top with sour cream, avocado slices, or salsa for extra flavor.
✔ Serve with pre-cooked Spanish rice or a store-bought salad mix.
Leftover Ideas
✔ Enchilada Rice Bowls: Scoop leftovers over cooked rice for an easy meal.
✔ Breakfast Enchiladas: Reheat and serve with a fried egg on top for a Mexican-style breakfast.
✔ Enchilada Quesadillas: Fold leftovers into a tortilla, grill, and enjoy!
Storage & Reheating Tips
✔ Store in an airtight container in the refrigerator for up to 3 days.
✔ To reheat: Microwave for 1-2 minutes or bake at 350°F (175°C) for 10 minutes.
✔ Freeze for later: Portion into individual servings and freeze for up to 2 months.
🔹 Adaptive Tip: Use microwave-safe meal prep containers with easy-open lids for quick reheating.
Final Thoughts: A No-Roll Enchilada Casserole for One-Handed Chefs
This Chicken Enchilada Casserole brings all the authentic Mexican flavors without the extra work of rolling tortillas. It’s designed for stroke survivors and one-handed cooks who need an easy, stress-free way to enjoy their favorite dishes.
✔ No rolling or complicated prep—just layer and bake!
✔ Store-bought shortcuts make it a breeze to prepare.
✔ Leftovers are versatile and easy to repurpose into new meals.
💙 Do you have a favorite adaptive Mexican dish? Share your tips and experiences in the comments below!