IMPOSSIBLE CHICKEN ENCHILADA CASSEROLE

Impossible Chicken Enchilada Casserole image

Provided by Pat Duran

Time 50m

Number Of Ingredients 12

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3 c diced rotisserie chicken
1 c chopped onion
2 clove garlic, minced
1/2 tsp dried oregano leaves
1 c finely crushed tortilla chips
4 oz diced green chilies, drained
28 oz can mild enchilada sauce- or spice it up to your liking
8 oz container of dairy sour cream
2 c shredded cheddar cheese
1 1/4 c evaporated milk
3 large eggs
1 c bisquick baking mix

Steps:

1. Heat oven to 400^. Generously grease a 9x13-inch baking pan.
2. Combine enchilada sauce and sour cream in a medium bowl. Set aside
3. Combine chicken, onion and garlic in a large skillet and saute until tender. Stir in oregano leaves and chilies. Sprinkle crushed tortilla chips evenly in prepared pan.
4. Spread with 1/3 of the enchilada mixture. Top with 1 cup of the cheddar cheese. Spread with 1/2 the chicken mixture. Repeat.
5. Beat milk, eggs and Bisquick until smooth, about 15 seconds in blender on high or 1 minute with hand beater. Pour into pan over cheese.
6. Bake until knife inserted in center comes out clean, about 25-30 minutes. Sprinkle with a little more cheese and bake 3-5 minutes until cheese is melted. Cool at least 10-15 minutes, before serving.
7. Serve with chopped tomato, shredded lettuce , sour cream and black olives. Enjoy!