CHEESY CHICKEN ENCHILADA CASSEROLE

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Cheesy Chicken Enchilada Casserole image

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.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 8

Number Of Ingredients 12

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)

Steps:

  • Heat oven to 425°F. Spray round 2-quart casserole or 11x7-inch glass baking dish with cooking spray.
  • 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.
  • 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.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 1 g

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