Cheesy Chicken Enchilada Casserole

By carvalhohm

Ingredients

• 2 cups diced cooked chicken
• 1 can (15.5 oz) pinto beans, drained, rinsed
• 1/2 cup Old El Paso® Thick 'n Chunky salsa (from 12-oz jar)
• 3 teaspoons chili powder
• 1/4 teaspoon garlic powder
• 1/2 loaf (16-oz size) prepared cheese product, cut into cubes
• 1 cup Original Bisquick® mix
• 3/4 cup milk
• 2 tablespoons butter, melted
• 1 cup shredded lettuce
• 1 plum (Roma) tomato, diced (1/2 cup)
• 4 medium green onions, sliced (1/4 cup)

Preparation

Step 1

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.