The Country Cook: Bisquick Chicken Enchilada Bake

Tuesday, September 23, 2014

Bisquick Chicken Enchilada Bake

The daily hustle. That is what I call most days of the week. Going to work or school, getting the job done, working your way up the ladder, having babies, taking care of your babies, raising a family, making life happen and basically doing it all. That is the daily hustle, and boy, can it be a grind. But it can also be amazingly awesome too.
A favorite quote that I made my mantra years ago was "Don't let life happen to you. Go out there and make your life happen." And that has stuck with me over the years, during good times and bad. It's what keeps me moving forward and making each day as beautiful as it can be despite that daily hustle. And one of the ways I do that is through meals. It's also one of the main reasons why I started this website. I was creating some really fun recipes that are perfect for busy folks. Good, honest, simple food that you and your whole family will love without a whole lot of hustle. I also have some pretty darn good tricks up my sleeve that I learned over the years that I thought were worth sharing. And one of those is Bisquick. Y'all, you can make a whole lot more than just pancakes with Bisquick. It can be a breading for chicken, it can be the base for a casserole and you can even use it to make desserts. It's one of those staples I always keep in my pantry.
So with this recipe, I did just that. I had some canned ingredients in my pantry to make enchiladas (taco seasoning, green chile sauce) and I thought, what can I make with that and this Bisquick? My mind always goes to casserole type meals because it usually means less dishes and easier to make. I picked up a rotisserie chicken on my way home (another great shortcut!), threw in some cream of chicken that I also had in my pantry (to make it creamy) and boom! I got dinner started and in the oven with a quickness. My family absolutely loved it! It wasn't really spicy since I used the mild green chile enchilada sauce and so even my picky eater gobbled it up. You can use the red enchilada sauce if you like or throw in some crushed red pepper flakes if you like more heat. Either way, you will be a supah-star with this meal!
2 cups Bisquick mix
1 cup water
1 (10 oz.) can mild green chile enchilada sauce
1 (10.75 oz.) can cream of chicken soup, undiluted
2 tbsp. taco seasoning
2 cups diced, cooked chicken
2 cups shredded monterey jack cheese, divided use

Note: Rotisserie chickens that you purchase in your local grocery store is such a time saver. It is generally the same price (or less) than a fresh chicken but the work has already been done for you, it adds great flavor, and all you have to do is cut it up. If you have any leftover chicken, use it to make chicken salad for your lunch tomorrow!
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. Note: I topped with some fresh cilantro that I had leftover from some fresh salsa I had made this past weekend. It's not necessary at all to this recipe. Top with shredded lettuce, diced tomatoes and sour cream.

This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine.

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