Cheesy Chicken Enchilada Casserole

cheesy chicken enchilada casserole Entree Mexican
Cheesy Chicken Enchilada Casserole
  • Prep 20 min
  • Total 55 min
  • Servings 8

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.

Updated September 9, 2016
Make with


  • 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)


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  • 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.

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
% Daily Value
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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