IMPOSSIBLE CHICKEN ENCHILADA CASSEROLE

Steps:

• 1. Heat oven to 400^. Generously grease a 9x13-inch baking pan.
• 2. Combine enchilada sauce and sour cream in a medium bowl. Set aside
• 3. Combine chicken, onion and garlic in a large skillet and saute until tender. Stir in oregano leaves and chilies. Sprinkle crushed tortilla chips evenly in prepared pan.
• 4. Spread with 1/3 of the enchilada mixture. Top with 1 cup of the cheddar cheese. Spread with 1/2 the chicken mixture. Repeat.
• 5. Beat milk, eggs and Bisquick until smooth, about 15 seconds in blender on high or 1 minute with hand beater. Pour into pan over cheese.
• 6. Bake until knife inserted in center comes out clean, about 25-30 minutes. Sprinkle with a little more cheese and bake 3-5 minutes until cheese is melted. Cool at least 10-15 minutes, before serving.
• 7. Serve with chopped tomato, shredded lettuce , sour cream and black olives. Enjoy!