To prepare the filling, heat a pan to medium heat and add rotisserie chicken, chicken broth, and ½ a cup of enchilada sauce. Stir and simmer for 15 minutes.
Mix the ingredients for dough until well combined. The texture should be very thick easy molded.
Lightly spray a pie dish or 9x13 baking dish. Spread half of the dough into the dish to cover the bottom. Top with the chicken filling and spread evenly. Mix in ½ a cup of cheese and 1 cup of the enchilada sauce.
Use the rest of the dough to cover the mixture and top with 1 cup of enchilada sauce and ½ a cup of cheese.
Cover with foil and cook for 20 minutes. Remove the foil and continue cooking for another 10 minutes. Serve immediately.