Cheesy Chicken Enchilada Casserole

  • Prep Time 20 min
  • Total Time 55 min
  • Servings 8

Ingredients

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

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.

Notes










Tips

Expert 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

Nutrition Information

No nutrition information available for this recipe.