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Cheesy Chicken Enchilada Casserole

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
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)


  • 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
Trans Fat
% Daily Value*:
Vitamin A
Carbohydrate Choice
*Percent Daily Values are based on a 2,000 calorie diet.
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