Impossible Chicken Enchilada Casserole

1
Pat Duran

By
@kitchenChatter

Great recipe from my friends in Albuquerque, New Mexico.

Rating:

★★★★★ 1 vote

Comments:
Serves:
8-12 servings
Prep:
20 Min
Cook:
30 Min
Method:
Bake

Ingredients

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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

How to Make Impossible Chicken Enchilada Casserole

Step-by-Step

  1. Heat oven to 400^. Generously grease a 9x13-inch baking pan. Combine enchilada sauce and sour cream in a medium bowl. Combine chicken, onion and garlic in a large skillet and sauté until onion is tender; Stir in oregano leaves and chilies. Sprinkle crushed tortilla chips evenly in prepared pan Spread with 1/3 of the enchilada mixture. Top with 1 cup of the cheddar cheese; spread with 1/2 the chicken mixture. Repeat with chicken, sauce, and cheese.
    Beat milk, eggs and Bisquick until smooth, 15 seconds in blender on high; or 1 minute with hand beater. Pour into pan over cheese. Bake until knife inserted in center comes out clean, 25 to 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.
    Serve with chopped tomato, shredded lettuce and dairy sour cream and black olives.

Printable Recipe Card

About Impossible Chicken Enchilada Casserole

Main Ingredient: Chicken
Regional Style: Mexican




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