impossible chicken enchilada casserole

Las Vegas, NV
Updated on Sep 16, 2011

Great recipe from my friends in Albuquerque, New Mexico.

prep time 20 Min
cook time 30 Min
method Bake
yield 8-12 servings

Ingredients

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

How To Make impossible chicken enchilada casserole

  • Step 1
    Heat oven to 400^. Generously grease a 9x13-inch baking pan.
  • Step 2
    Combine enchilada sauce and sour cream in a medium bowl. Set aside
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 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.
  • Step 7
    Serve with chopped tomato, shredded lettuce , sour cream and black olives. Enjoy!

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