This easy Chicken Enchilada Bake recipe makes a Mexican-inspired meal that is ready for the oven in only 15 minutes.
A bubble-up enchilada casserole is so quick and simple to prepare by cooking chicken, black beans, corn, sauce, seasonings, and cheese in a single skillet and baking it with biscuit pieces.
Pillsbury Bubble Up Enchilada Bake
Our Pillsbury Chicken Enchilada Bubble Up Bake is an easy-to-make Mexican casserole with a fun twist on a traditional family-favorite recipe.
A flavorful mixture of shredded chicken, beans, veggies, spices, and sauce is combined with refrigerated buttermilk biscuits and baked as one big chicken casserole rather than rolled into individual enchiladas.
I love how the biscuits bubble up as they bake – a chicken enchilada casserole may not look fancy, but it’s the ultimate comfort food that tastes delicious.
Add your favorite toppings (like diced tomatoes or shredded lettuce), stir in some taco seasoning, or even use ground beef instead of chicken (like my beef enchilada casserole).
Why We Love This Pillsbury Chicken Enchilada Casserole Recipe
- Quick and easy to prepare in 15 minutes.
- Uses a handful of simple ingredients.
- Bubble-up enchiladas require no rolling, stuffing, or laboring in the kitchen.
- Comfort food at its finest (even though it doesn’t look fancy)!
- A delicious one-dish dinner that’s packed with protein, veggies, and carbs.
- Perfect for tailgating and football parties, potlucks, or a hearty family meal.
More Easy Casserole Recipes
Ingredients
- Shredded chicken
- Black beans
- Red enchilada sauce
- Corn
- Green chilies
- Garlic powder
- Dried parsley
- Cumin
- Shredded Mexican cheese blend
- Pillsbury buttermilk biscuits
- Cilantro for garnishing
Substitutions and Additions
- Tasty Toppings: Serve your enchilada with your favorite Mexican toppings, such as sour cream, diced tomatoes, diced olives, and chopped fresh cilantro.
- Choose Your Chicken: You can use leftover grilled chicken, rotisserie chicken, poached chicken, or even drained canned chicken for this recipe.
- Make It With Other Meat: Feel free to substitute the chicken for ground beef or turkey.
- Change The Cheese: While I love the flavor of the Mexican blend cheese, you can use sharp or mild cheddar, Monterey Jack, Colby Jack Cheese, Pepper Jack or any other you prefer.
Recommended Tools
- Large skillet
- 9×13 casserole dish
See Full Recipe Card Below
Jump to RecipeHow to Make Chicken Enchilada Biscuit Bake
- Make The Enchilada Mixture: Mix together all of the ingredients, reserving half of the cheese and the can of biscuits and cook for 10 minutes.
- Add The Biscuit Pieces: Pour the mixture into the baking dish. Add the biscuit pieces and toss to coat.
- Bake: Top with the remaining cheese and bake at 375 degrees Fahrenheit for 25-28 minutes.
- Serve: Garnish with cilantro and serve. Enjoy!
Tip From Our Recipe Developer
- Be sure to cut the biscuits 6 ways and not 4. This will ensure the biscuits bake all the way through.
- The biscuits don’t need to be covered completely when tossed into the enchilada mixture. This can be a gentle toss to cover everything evenly.
- The cilantro brings out the Mexican taste of this dish!
- You can add chopped tomatoes or jalapeños if you wish.
- This dish pairs nicely with sour cream.
Storage
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze this casserole, wrapped tightly with a heavy-duty aluminum foil or plastic wrap, for up to 3 months. Thaw it in the refrigerator overnight before reheating.
- To Reheat: Reheat your biscuit bake in the microwave or oven.
Other Easy Family Dinner Recipes
- Sheet Pan Fajitas
- Chicken Pot Pie Bake
- Taco Spaghetti
- Copycat Olive Garden Alfredo Sauce
- Cajun Shrimp
- Creamy Bacon Pasta
- Bruschetta Chicken Bake
- Longhorn Parmesan Crusted Chicken
- Sweet Hawaiian Crockpot Chicken
Chicken Enchilada Biscuit Bake
Serves — 12
Chicken Enchilada Biscuit Bake blends chicken, beans, veggies, and cheese with a Mexican-seasoned sauce, tosses in Pillsbury biscuit pieces, and bakes it as a big casserole. It is so easy to make this meal when you crave an enchilada the most!
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Ingredients
- 2 cups shredded chicken
- 15.25 oz can black beans
- 10 oz can red enchilada sauce
- 15.25 oz can corn
- 7 oz can green chilies
- 1½ teaspoons garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon cumin
- 1 bag shredded mexican cheese
- 1 can Pillsbury buttermilk biscuits cut into 6 even pieces
- Cilantro for garnishing
Instructions
- Preheat the oven to 375 degrees.
- In a large skillet mix all of the ingredients together except for half of the cheese and the can of biscuits.
- Cook on medium heat for about 10 minutes, mixing well.
- When done, pour enchilada mixture in the bottom of a 9×13 casserole dish.
- Add the biscuit pieces and toss gently to coat and distribute the biscuits evenly.
- Top with the remaining cheese and place inside the oven for 25-28 minutes.
- When done, garnish with cilantro.
Jenn’s Notes
Storage:
- To Store: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- To Freeze: You can freeze this casserole, wrapped tightly with a heavy-duty aluminum foil or plastic wrap, for up to 3 months. Thaw it in the refrigerator overnight before reheating.
- To Reheat: Reheat your biscuit bake in the microwave or oven.
- Be sure to cut the biscuits 6 ways and not 4. This will ensure the biscuits bake all the way through.
- The biscuits don’t need to be covered completely when tossed into the enchilada mixture. This can be a gentle toss to cover everything evenly.
- The cilantro brings out the Mexican taste of this dish!
- You can add chopped tomatoes or jalapeños if you wish.
- This dish pairs nicely with sour cream.
Nutrition Info
Calories: 360kcal | Carbohydrates: 61g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 876mg | Potassium: 258mg | Fiber: 4g | Sugar: 33g | Vitamin A: 172IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 3mg
I made this but used vegan chicken. Otherwise followed the recipe to a T and my husband was saying “Mmmmm” for like 10 mins straight. Haha We will be putting this in the lineup for sure!
Can’t wait to try these. I’ll
probably do some fooling around with the recipe. I HATE Cilantro, yuck but will figure it out. I thank you very much. Happy cooking!!
Awesome and easy! Love them!