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impossible chicken enchilada casserole

(1 rating)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

Great recipe from my friends in Albuquerque, New Mexico.

(1 rating)
yield 8 -12 servings
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For impossible chicken enchilada casserole

  • 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 lg
    eggs
  • 1 c
    bisquick baking mix

How To Make impossible chicken enchilada casserole

  • 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!
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