Chicken Enchilada Bubble Up is a standout among bubble-up casseroles. It offers all the satisfying flavors of enchiladas without the fuss of rolling tortillas. This version is quick to assemble, perfect for Taco Tuesday or a relaxed weeknight meal, and it keeps the fat content low while delivering a good amount of protein.
The recipe layers a flavorful chicken and enchilada sauce mixture with pieces of buttery biscuit dough and a light sprinkling of reduced-fat cheese. Each serving weighs about 6.5 oz and provides a satisfying portion with approximately 201 calories and 14 grams of protein. It makes six servings, so it’s great for a family dinner or for prepping leftovers for lunches.
Three reasons why you should try this recipe
- Low in fat: Even with the biscuit pieces, each serving contains only about 4 grams of fat. It’s a lighter way to enjoy classic enchilada flavors.
- Customizable toppings: Finish with avocado, cilantro, green onions, or a dollop of nonfat Greek yogurt to suit your taste and dietary plan.
- Easy to serve: No fiddly tortillas or rolling—this casserole is simple to cut and plate, yet still packed with the flavors you expect from enchiladas.
Ingredients
- 7.5 oz package of biscuit dough (if only larger packs are available, weigh and portion as needed)
- 2 cups (about 8 oz) cooked, shredded chicken
- 1 cup enchilada sauce, divided
- 1 red bell pepper, diced
- 1 medium tomato, diced
- 1 tsp chili powder
- 1 cup reduced-fat shredded cheese (three-cheese blend works well)
- Green onion, thinly sliced, for topping
- Diced avocado (optional) for topping
- Fresh cilantro, chopped (optional) for topping
How to make Chicken Enchilada Bubble Up (step by step)
- Preheat the oven to 350°F (175°C) and spray a 9×13-inch casserole dish with nonstick spray.
- Cut each small biscuit into about 6 pieces. Ten small biscuits will provide plenty of pieces for layering.
- Pour 1/4 cup of enchilada sauce into the bottom of the casserole dish and spread it to coat the surface.
- Place half of the biscuit pieces in a single layer over the sauce.
- In a mixing bowl, combine the shredded chicken with the remaining 3/4 cup enchilada sauce, diced red pepper, diced tomato, and chili powder. Stir until evenly mixed.
- Spoon half of the chicken mixture over the first layer of biscuit pieces and spread evenly.
- Sprinkle 1/2 cup of the shredded cheese over the chicken, then repeat with the remaining biscuit pieces, the rest of the chicken mixture, and the remaining 1/2 cup cheese.
- Top with sliced green onions, loosely cover the dish with foil, and bake for 35 minutes. Remove the foil and bake for an additional 15 minutes until the biscuits are cooked through and the cheese is melted and lightly browned.
- Remove from the oven and add sliced avocado and chopped cilantro if using. Let the casserole rest briefly, then cut into six equal portions.
Yields 6 servings. Each serving is approximately 6.5 oz.
Nutrition (per serving)
- Calories: 201 kcal
- Fat: 4 g
- Saturated fat: 1 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Sugars: 4 g
- Sodium: 709 mg
- Protein: 14 g
Nutrition information is an approximation and can vary based on specific brands and ingredient choices.
WW Points
- Pillsbury Buttermilk Biscuit Dough: 18 points (total for the used portion)
- Shredded chicken: 0 points
- Enchilada sauce: 2 points
- Red pepper: 0 points
- Diced tomato: 0 points
- Chili powder: 0 points
- Reduced-fat shredded cheese: 14 points
- Green onion and cilantro: 0 points
- Avocado (optional): ¼ avocado = 2 points
Estimated: 6 WW points per serving using the WW app recipe creator. Older WW systems may show 5–6 points depending on your personal zero-point foods and the calculator used.
Variations and topping ideas
- Top with sliced avocado, fresh cilantro, salsa, salsa verde, or pico de gallo for extra freshness and texture.
- Add drained canned corn or black beans to the chicken mixture if your plan allows—these boost volume and fiber.
- Swap shredded chicken for lean ground turkey or lean ground beef if you prefer a different protein.
- Use nonfat Greek yogurt as a zero-point sour cream alternative for a creamy topping without extra fat.
Tips and storage
- This casserole freezes well. You can freeze the whole baked dish in a disposable pan, or divide into individual portions, wrap, and freeze for quick meals later.
- Store in the refrigerator for up to seven days if you don’t top with avocado. Keep avocado whole until just before serving, as it does not store well once diced.
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Chicken Enchilada Bubble Up delivers familiar Mexican-inspired flavors in a streamlined casserole. It’s approachable, adaptable, and ideal for anyone looking for a lighter take on enchiladas without sacrificing taste.