impossible chicken enchilada casserole
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 1Heat oven to 400^. Generously grease a 9x13-inch baking pan.
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Step 2Combine enchilada sauce and sour cream in a medium bowl. Set aside
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Step 3Combine 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.
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Step 4Spread with 1/3 of the enchilada mixture. Top with 1 cup of the cheddar cheese. Spread with 1/2 the chicken mixture. Repeat.
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Step 5Beat milk, eggs and Bisquick until smooth, about 15 seconds in blender on high or 1 minute with hand beater. Pour into pan over cheese.
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Step 6Bake 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.
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Step 7Serve with chopped tomato, shredded lettuce , sour cream and black olives. Enjoy!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Category:
Casseroles
Category:
Tacos & Burritos
Culture:
Mexican
Tag:
#Quick & Easy
Tag:
#For Kids
Tag:
#Healthy
Tag:
#Heirloom
Ingredient:
Chicken
Method:
Bake
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