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Bisquick Chicken Enchilada Bake

Bisquick Chicken Enchilada Bake is a delicious casserole made with rotisserie chicken, taco seasoning, enchilada sauce and mozzarella cheese.

AN EASY, DELICIOUS CASSEROLE RECIPE

Like most casseroles, this one may not be pretty but it is absolutely delicious. It only needs a handful of ingredients. It has incredible flavor thanks to the taco seasoning and green chili sauce. It’s not super spicy and my whole family loved it!

Close up looking at a serving of Bisquick Chicken Enchilada.

FREQUENTLY ASKED QUESTIONS:

What is the best chicken to use?

Use store-bought rotisserie chicken and dice it up. It cuts down on prep time. Or if you have any leftover cooked chicken, you can use that as well. You could also bake or boil a couple of chicken breasts to use in this recipe.

What toppings would you suggest?

Have fun with toppings like sour cream, sliced olives, shredded lettuce and diced tomatoes!

What could I use besides Bisquick?

If you don’t have Bisquick and don’t have the stuff to make the homemade version that I shared in the ingredients section, you could add some cornbread mix. It’ll be a little different, but still good.

What else could I add to the casserole?

You can add some more protein to the enchiladas, like grilled shrimp, or beef. You could also add some pinto beans or black beans.

What should I serve with Chicken Enchilada Bake

My personal preference would be a salad or some sort of steamed vegetable like broccoli. If you are okay with more carbs then I would try some restaurant style rice! You could also try a Creamy Chicken Salsa Dip, Cheesy Beefy Cornbread Casserole, Sheet Pan Nachos, or a big bowl of Crock Pot Taco Soup.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. This can also be frozen. Place in a freezer safe container where it will last up to 3 months. Just make sure to wrap it well to protect against freezer burn.

A plate with a serving of Bisquick Chicken Enchilada.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

  • Bisquick mix– use the store bought mix, or you can make your own homemade Bisquick mix.
  • water
  • mild green chile enchilada sauce– you could swap this out for red enchilada sauce if needed
  • cream of chicken soup– use a canned version, or make your own homemade cream of chicken soup
  • taco seasoning– make your own taco seasoning with this homemade recipe, or grab a premade packet
  • diced cooked chicken
  • shredded Monterey jack cheese– you can use the stuff from the bag, or grab a block and shred it fresh from the block. You could also swap this out for cheddar cheese, mozzarella cheese, or any other shredded cheese that you enjoy that will melt easily.
Bisquick mix, cream of chicken soup, taco seasoning, water, enchilada sauce, diced cooked chicken, and shredded Monterey Jack cheese.

HOW TO MAKE BISQUICK CHICKEN ENCHILADA BAKE:

Preheat oven to 375F degrees. Spray a 9×13-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.

A bowl with Biscuick mix and a baking dish with Bisquick spread out.

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.

A bowl with enchilada sauce, cream of chicken soup, diced chicken, taco seasoning and 1 cup shredded cheese mixed together and then a baking dish with that spread out in it.

Top with remaining shredded cheese.

Bake uncovered for 30 minutes, until bubbly and golden around the edges.

A cheese topped Enchilada Bake and a fresh out of the oven Chicken Enchilada Bake in a baking dish.

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.

A fork holing a bite of Bisquick Chicken Enchiladas.

CRAVING MORE RECIPES?

Originally posted: September 2014
Updated ad republished: December 2022

A white plate with a serving of Bisquick Chicken Enchilada.

Bisquick Chicken Enchilada Bake

Bisquick Chicken Enchilada Bake is a delicious casserole made with rotisserie chicken, taco seasoning, enchilada sauce and mozzarella cheese.
4.89 from 17 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings

Ingredients

  • 2 cups Original Bisquick mix
  • 1 cup water
  • 10 ounce can mild green chile enchilada sauce
  • 10.75 ounce can cream of chicken soup
  • 2 Tablespoons taco seasoning
  • 2 cups diced, cooked chicken
  • 2 cups shredded monterey jack cheese, divided use
  • dried or fresh parsley or cilantro, for topping

Instructions

  • Preheat oven to 375F degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
  • In a medium bowl, combine Bisquick mix with water. Stir well (batter will be lumpy.)
    Bisquick mix and water in a mixing bowl.
  • Pour into baking dish and spread out evenly.
    A baking dish with Bisquick mix.
  • 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.
    A mixing bowl with enchilada sauce, cream of chicken soup, diced chicken, taco seasoning and 1 cup shredded cheese.
  • Combine well then evenly spread over the Bisquick layer.
    The chicken and sauce layer over top of the Bisquick alyer in a baking dish.
  • Top with remaining shredded cheese.
    Shredded cheese on top of the enchilada bake in a baking dish.
  • Bake uncovered for 30 minutes, until bubbly and golden around the edges.
    A fresh baked Bisquick Chicken Enchilada Bake in a dish.

Notes

  • Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Course: Main Course
Cuisine: American

Nutrition

Calories: 399kcal | Carbohydrates: 30g | Protein: 20g | Fat: 21g | Sodium: 1639mg | Fiber: 1g | Sugar: 5g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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11 Comments

  1. Mozzarella cheese is not listed in the ingredient list but it is listed at the top of the recipe. I am assuming you can use shredded taco seasoned cheese, monterey jack cheese, etc.. It sounds amazing. I cannot wait to try it.

  2. Suggestions on cutting down the recipe for two people? I am only one person and don’t cook that much but am game to try this since I love chicken enchiladas. Also, could you just put the mix in store bought tortilla shells or soft taco shells?

  3. Love this recipe and when my granddaughter came over and tasted it she said “Awesome, it will better if you added some black beans and mexi corn.” She was right. My next batch was great.

  4. 5 stars
    Thannks, Brandie! I’ve made your recipe and we think it’s a winner! Keeping this in my recipe rotation. You’ve got my creative juices flowing. Think I’ll try the same recipe with a cornbread base using ground beef next time just to change it up. I’m a fan of Rotel tomatoes with green chilies so might add that for part of the soup to give it some punch. Such a versatile recipe!

  5. 5 stars
    I made the Bisquick enchalada chicken bake for dinner tonight. Because my husband does not like chicken, I made a couple adjustments. Used ground beef lean in place of chicken, crm of mshrm soup instead of crm of chicken soup. It was OUTSTANDING!!! I and my hubby loved it. Great recipe!! Thanks for sharing.

  6. I’m going to try this. Don’t we ALL have Bisquick in our pantry??

    But, what about mixing some cornmeal into the Bisquick layer? Wonder what the proportions would be.