Chicken Enchilada Bake

By deb49

Ingredients

• 2 2 2 cups Original Bisquick mix
• 1 1 1 cup water
• 1 1 oz.) can 1 (10 oz.) can mild green chile enchilada sauce
• 1 1 oz.) can 1 (10.75 oz.) can cream of chicken soup, undiluted
• 2 2 2 tbsp. taco seasoning
• 2 2 2 cups diced, cooked chicken
• 2 2 2 cups shredded monterey jack cheese, divided use

Preparation

Step 1

Preheat oven to 375F degrees. Spray a 9x13 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.

Allow to cool for several minutes, then slice and serve by itself or with shredded lettuce, diced tomatoes and sour cream.