Search Term

Enter a search term (optional)


Select One (optional)




Select as many as you like (optional)

  • Christmas
  • Cinco de Mayo
  • Earth Day
  • Easter
  • Fall
  • Father's Day
  • Halloween
  • Jewish Holiday
  • Kwanzaa
  • Mother's Day
  • New Year's
  • Patriotic Holiday
  • Spring
  • St. Patrick's Day
  • Summer
  • Thanksgiving
  • Valentine's Day
  • Winter
  • Back to School
  • Birthdays
  • Fourth of July
  • Labor Day
  • Memorial Day
Cuisine Type

Select as many as you like (optional)

  • American
  • Amish
  • Asian
  • Chinese
  • French
  • Greek
  • Indian
  • Italian
  • Japanese
  • Jewish
  • Mexican
  • Southern
  • Tropical


Select as many as you like (optional)

  • Spring
  • Summer
  • Fall
  • Winter
Cooking Method

Select as many as you like (optional)

  • Casserole
  • Grilling
  • Microwave
  • No Bake
  • Oven
  • Pressure Cooker
  • Skillet
  • Slow Cooker
Cooking Time

Select One (optional)

Preparation Time

Select One (optional)

Chill Time

Select One (optional)

Number of Ingredients

Select One (optional)

Slow Cooker Time HIGH

Select One (optional)

Slow Cooker Time LOW

Select One (optional)


Bubble-Up Chicken Enchilada Casserole

By: Emily Racette, AllFreeCasseroleRecipes Original Recipe
Bubble-Up Chicken Enchilada Casserole
This image courtesy of

Bubble-Up Chicken Enchilada Casserole is a fun weeknight dinner. The biscuits "bubble-up" during the baking process, which is pretty cool. You can see them popping up throughout the casserole, which consists of shredded chicken, enchilada sauce, black beans, and cheese. Boiling the chicken helps keep the meat moist and makes it easier to shred. This delicious casserole is a great meal during the week. If you want to make it even easier on yourself, cook the chicken a day or two earlier when you have more time on your hands.


  • 1 pound boneless, skinless chicken breasts
  • 1 (16-ounce) tube refrigerated biscuits
  • 1 (16-ounce) can enchilada sauce
  • 1 (15-ounce) can black beans
  • 1/2 medium onion, chopped
  • 1 1/2 cup Mexican cheese, shredded


  1. Boil chicken for 20 minutes.

  2. Meanwhile, lightly grease a 9 x 13 inch baking dish.

  3. Quarter the biscuits and place into the baking dish.

  4. When the chicken is almost cooked, preheat the oven to 350 degrees F.

  5. After the chicken is fully cooked, shred it using a fork. Put chicken back into the pot. Add enchilada sauce, beans, and onions. Mix.

  6. Pour this mixture over the biscuits. Bake for 25 minutes. Sprinkle cheese on top and bake for 10 more minutes.

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Your Recently Viewed Recipes

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

It was OK doesn't have much taste and a little on the dry side. I won't make it again.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Recipe of the Day

Best-Ever Toad in the Hole Recipe

Best-Ever Toad in the Hole Recipe is a classic British recipe that is much more delicious than the name might suggest. The bottom… Continue reading: "Best-Ever Toad in the Hole Recipe"

Something worth saving?

Register now for FREE to:

  • SAVE all your favorite recipes
  • ADD personal notes
  • QUICKLY reference your recipes


Sponsored Content

Connect With Us

Facebook Instagram Twitter Pinterest Twitter
Email RSS

About Us Advertise Contact Us FAQ Keyword Index Privacy Policy Subscribe Terms of Service Unsubscribe Do Not Sell My Personal Information

---- 1 ----


Images from other cooks

There are currently no images from other cooks.

I Love It