Chicken Enchilida Bake featured image
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!
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Table of Contents
  1. Pillsbury Bubble Up Enchilada Bake
  2. Why We Love This Pillsbury Chicken Enchilada Casserole Recipe
  3. Ingredients
  4. Substitutions and Additions
  5. Recommended Tools
  6. How to Make Chicken Enchilada Biscuit Bake
  7. Tip From Our Recipe Developer
  8. Storage
  9. Frequently Asked Questions
  10. Other Easy Family Dinner Recipes
  11. Chicken Enchilada Biscuit Bake Recipe

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.

Chicken Enchilida Bake hero image

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 chicken enchilada bake

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. 
Chicken Enchilida Bake with pillsbury bake
  • Large skillet
  • 9×13 casserole dish
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How to Make Chicken Enchilada Biscuit Bake

  1. 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.
  2. Add The Biscuit Pieces: Pour the mixture into the baking dish. Add the biscuit pieces and toss to coat. 
  3. Bake: Top with the remaining cheese and bake at 375 degrees Fahrenheit for 25-28 minutes. 
  4. 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.
Chicken Enchilida Bake w/ Pillsbury Grands on a plate

Frequently Asked Questions

Can I make chicken enchilada biscuit bake in advance?

Yes, you can prepare your casserole in advance, but do not add the biscuits until you are ready to bake. Simply cook the chicken enchilada filling ahead of time, cover it, and keep it in the fridge. Then toss the filling with the biscuits right before baking. I find that the biscuits don’t rise as well if they sit overnight.

Can I freeze chicken enchilada casserole bake?

Yes, you can freeze this dish. Bake the casserole and let it cool completely. Then, cover the dish with plastic wrap and aluminum foil and freeze it. When you are ready to serve it, thaw it in the fridge overnight and reheat it in the oven or in the microwave.

What should I serve with my chicken enchilada bake?

This casserole is a hearty meal that can be served with a simple green salad, or a side of veggies. My Chicken Enchilada BakeBroccoli Slaw or whole roasted cauliflower head would pair perfectly with this dish.

Chicken Enchilida Bake w/ Pillsbury Grands in a carrousel dish

Other Easy Family Dinner Recipes

5 from 2 votes
Chicken Enchilida Bake featured image

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 mins
Cook Time 28 mins
Total Time 43 mins

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
  • 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.
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.

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
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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