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Bubble-Up Chicken Enchilada Casserole

A quick and delightful twist on chicken enchiladas, this casserole features shredded chicken, enchilada sauce, and a fluffy biscuit layer.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 whole rotisserie chicken, shredded You can replace with grilled or poached chicken breasts.
  • 1 can corn, drained
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes with green chilies
  • 1 can enchilada sauce Can use mild or spicy based on preference.
  • 2 cups shredded cheese (cheddar or Mexican blend)
  • 1 can refrigerated biscuit dough
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the shredded chicken, corn, black beans, diced tomatoes, enchilada sauce, half of the cheese, chili powder, cumin, salt, and pepper. Stir until everything is well mixed.
  3. Cut the biscuit dough into quarters and gently fold these into the chicken mixture.
  4. Pour the combined mixture into a greased 9x13 inch baking dish, spreading it evenly.
  5. Sprinkle the remaining cheese over the top of the casserole.
Baking
  1. Bake for 30-35 minutes or until the biscuits are golden brown and cooked through.
  2. Allow the casserole to cool for a few minutes before serving.

Notes

This casserole can be served with a fresh side salad, homemade guacamole, or tortilla chips. To store leftovers, place in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.