Chicken Enchilada Biscuit Bake

5 from 4 votes

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 Time15

Cook Time28

Total Time43

Course: Dinner

Cuisine: American, Mexican

Servings: servings

Calories: 360kcal

Author: Jennifer Fishkind

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 9x13 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.

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.

Tips:

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.

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