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Chicken Enchilada Bubble-Up Bake

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Chicken Enchilada Bubble-Up Bake
  • Prep 15 min
  • Total 50 min
  • Ingredients 7
  • Servings 6
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This easy chicken enchilada bake is packed with flavor.
Updated Sep 11, 2018

Ingredients

Steps

  • 1
    Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
  • 2
    In 10-inch nonstick skillet, cook chicken, beans, enchilada sauce and salsa over medium-high heat, stirring occasionally, 3 to 4 minutes or until hot. Spoon into baking dish.
  • 3
    Meanwhile, separate dough into 8 biscuits. Cut each into 8 pieces.
  • 4
    Add biscuit pieces to chicken mixture, stirring gently until pieces are coated.
  • 5
    Bake 25 to 28 minutes or until biscuits are deep golden brown and thoroughly baked. Sprinkle cheese evenly over top; bake 4 to 5 minutes longer or until cheese is melted. Sprinkle with green onions. Serve with additional salsa, if desired.

Tips from the Pillsbury Kitchens

  • tip 1
    Top this easy bake with your favorite Mexican toppings, such as sour cream, diced tomatoes and chopped fresh cilantro.
  • tip 2
    Like it hot? Use hot red enchilada sauce.

Nutrition Information

450 Calories, 19g Total Fat, 24g Protein, 47g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
170
Total Fat
19g
29%
Saturated Fat
11g
53%
Trans Fat
0g
Cholesterol
60mg
19%
Sodium
1440mg
60%
Potassium
135mg
4%
Total Carbohydrate
47g
16%
Dietary Fiber
3g
13%
Sugars
7g
Protein
24g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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