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Cheesy Chicken Enchilada Casserole

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Cheesy Chicken Enchilada Casserole
  • Prep Time 20 min
  • Total Time 55 min
  • Servings 8
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Honorable Mention Bisquick® Recipe Contest 2010! Satisfy the "what to feed the family tonight" question with a hearty Mexican bake topped with fresh lettuce, tomatoes and more.

Ingredients

2
cups diced cooked chicken
1
can (15.5 oz) pinto beans, drained, rinsed
1/2
cup Old El Paso™ Thick 'n Chunky salsa (from 12-oz jar)
3
teaspoons chili powder
1/4
teaspoon garlic powder
1
loaf (8 oz. box) VELVEETA™ Original Cheese, cut into cubes
1
cup Original Bisquick™ mix
3/4
cup milk
2
tablespoons butter, melted
1
cup shredded lettuce
1
plum (Roma) tomato, diced (1/2 cup)
4
medium green onions, sliced (1/4 cup)

Directions

  • 1 Heat oven to 425°F. Spray round 2-quart casserole or 11x7-inch glass baking dish with cooking spray.
  • 2 In large bowl, mix chicken, beans, salsa, chili powder and garlic powder; stir in cheese. Spoon into baking dish. In small bowl, mix Bisquick mix, milk and butter. Pour and spoon evenly over chicken mixture.
  • 3 Bake 30 to 35 minutes or until crust is golden brown. Top with lettuce, tomato and onions. Serve with guacamole, sour cream and pickled sliced jalapeño chiles, if desired.
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Tips  

Use leftover chicken or rotisserie chicken in this recipe, or look for diced cooked chicken in the refrigerator or freezer case of the grocery store.

Try 1 can (15 oz) Progresso® black beans in place of the pinto beans.

"My mom made a lot of different recipes that used Bisquick. This is one of the recipes that she handed down. There were five kids in the family, and my mom ran a ceramics shop out of our home." Denise Maurice

Nutrition Information 
No nutrition information available for this recipe
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