Cheesy Chicken Enchilada Casserole
Ingrediënten
- 2 cups diced cooked chicken
- 1 can pinto beans drained, rinsed
- ½ cup chunky-style salsa
- 3 teaspoons chili powder
- ¼ teaspoon garlic powder
- ½ loaf prepared cheese product cut into cubes
- 1 cup Original Bisquick™ mix
- ¾ cup milk
- 2 tablespoons butter melted
- 1 cup shredded lettuce
- 1 plum Roma tomato, diced (½ cup)
- 4 medium green onions sliced (¼ cup)
- Guacamole if desired
- Sour cream if desired
- Sliced pickled jalapeño chiles if desired
Instructies
- 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 casserole.
- 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 green onions.
- Serve with guacamole, sour cream and sliced pickled jalapeño chiles.
Notes / Tips / Wine Advice:
Quick Variations Use leftover chicken or rotisserie chicken in this recipe, or look for diced cooked chicken in the refrigerator or freezer case of the grocery store.
Try 1 can (15 oz) black beans in place of the pinto beans.
Nutritional Information
Calories: 350 kcal | Carbohydrates: 28 g | Fat: 16 g
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