Bubble-Up Chicken Enchilada Casserole


Bubble-Up Chicken Enchilada Casserole

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Bubble-Up Chicken Enchilada Casserole

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.

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


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