Bisquick Chicken Enchilada Bake Recipes

BISQUICK CHICKEN ENCHILADA BAKE

Steps:

• Preheat oven to 375F degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
• In a medium bowl, combine Bisquick mix with water. Stir well (batter will be lumpy.)
• Pour into baking dish and spread out evenly.
• Using the same bowl (so as not to make any more dirty dishes than is necessary), combine enchilada sauce, cream of chicken soup, diced chicken, taco seasoning and 1 cup shredded cheese.
• Combine well then evenly spread over the Bisquick layer.
• Top with remaining shredded cheese.
• Bake uncovered for 30 minutes, until bubbly and golden around the edges.

CHEESY CHICKEN ENCHILADA CASSEROLE

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.

CHICKEN ENCHILADA BAKE

Steps:

• Preheat oven to 375°. In a greased 13x9-in. baking dish, layer half of each of the following: chicken, enchilada sauce, sour cream, tortillas and cheese. Repeat layers., Bake, covered, 40 minutes. Uncover; bake until bubbly, about 10 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with parsley. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165° If desired, sprinkle with parsley.