Bisquick Chicken Enchilada Bake Recipes

EASY CHICKEN ENCHILADA BISCUIT BAKE

Steps:

• Preheat oven to 350 degrees F.
• Prepare a 9 x 13 inch pan by spraying with nonstick cooking spray.
• In a small bowl, mix chicken, black beans and shredded cheese.
• In a small saucepan, mix cream of chicken soup and red enchilada sauce. Warm over low heat.
• Take each biscuit, and flatten and stretch with your fingers. Fill with approximately 3 Tablespoons chicken filling. Fold over the biscuit and gently seal by pinching with fingers.
• Fill the remaining biscuits, and arrange in the 9 x 13 inch pan.
• Pour the warmed sauce over the fold-overs.
• Bake for 35 minutes or until the biscuits are cooked through.

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.

CHICKEN-CHILE ENCHILADA PIE

Steps:

• Place sheet of foil on lower oven rack to catch any drips. Heat oven to 400°F. In 10-inch skillet, mix chicken, chiles and enchilada sauce. Cook over medium-high heat 3 to 4 minutes, stirring occasionally, until hot and bubbly. Pour into ungreased 9-inch glass pie plate.
• In medium bowl, stir Bisquick mix, cornmeal, milk and egg until blended. Stir in corn. Spoon over chicken mixture.
• Place pie plate on rack above foil. Bake 22 to 27 minutes or until toothpick inserted in topping comes out clean. Top with cheese and tomato. Let stand 5 minutes before serving.

EASY CHICKEN ENCHILADA CASSEROLE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 10-inch nonstick skillet, mix uncooked rice and sauce mix (from Hamburger Helper box), 1 cup of the milk and the hot water. Heat to boiling; reduce heat. Cover; simmer about 15 minutes, stirring occasionally, until rice is tender and most of liquid is absorbed. Remove from heat.
• In medium bowl, mix chicken, chiles, black beans and 1 cup of the cheese. In small bowl, mix topping mix (from Hamburger Helper box) and remaining 3 tablespoons milk; cover and refrigerate.
• Layer 3 tortillas in baking dish, overlapping as necessary and placing slightly up sides of dish (cut third tortilla in half). Top with about half the chicken mixture, half the rice and half the enchilada sauce. Layer with 3 more tortillas and remaining chicken mixture and rice. Place remaining 2 tortillas over chicken mixture, overlapping slightly (do not place up sides of dish.) Pour remaining enchilada sauce over top. Sprinkle with remaining 1 cup cheese.
• Bake uncovered 15 to 20 minutes or until cheese is melted and casserole is bubbling around edges. Drizzle with topping mixture. Serve with remaining ingredients.

OVEN FRIED BISQUICK CHICKEN

Steps:

• Preheat oven to 425°F.
• Melt butter in 13 x 9 x 2 baking pan in the hot oven.
• Mix dry ingredients together very well and coat chicken.
• Place chicken skin side down in hot butter and bake 35 minutes; turn and bake another 15 minutes.

CHICKEN ENCHILADA QUINOA BAKE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) or 13x9-inch (3-quart) ceramic or broiler-proof baking dish with cooking spray.
• Heat 10- or 12-inch skillet over medium-high heat. Add oil and onion; cook 5 minutes or until onion is soft.
• Reduce heat to low. Add quinoa, chicken, black beans, green chiles, chili powder and 2 cups of the enchilada sauce; stir to combine. Remove from heat.
• Stir in Cheddar cheese. Transfer quinoa mixture to baking dish. Top evenly with pepper Jack cheese.
• Bake 10 to 15 minutes.
• Turn oven control to broil. Place baking dish about 5 inches from broiler; broil 1 to 2 minutes or until cheese is golden and bubbly. Remove from broiler. Top with sour cream, avocado, cilantro and cotija cheese. Serve immediately.

BISQUICK EASY CHEESY CHICKEN CASSEROLE

Steps:

• Heat oven to 400 degrees. Mix chicken, cheese sauce and veggies in a 9 inch square pan.
• Mix Bisquick, Parmesan and butter with a fork until crumbly. Stir in the egg and sprinkle the mixture over the chicken mixture.
• Bake uncovered about 20 minutes or until topping is golden brown.