Main Dishesbudgetbytes4.5
Enchilada Bubble Up Casserole
If you love bubble up casseroles but don’t love canned biscuits, you’ve got to try this from-scratch Enchilada Bubble Up Casserole.
👥 4 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 1h 15m🔥 Cook: 40 min👤 Inspired by Pillsbury📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●whisk
- ●sauce pot
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Begin the biscuit dough first, so it can rest for one hour. Dissolve the yeast into 1/4 cup hot water. Let that sit for a few minutes.
water ($0.00)1 cupcup hot water ($0.00)1/4
2
In a large bowl, stir together the all-purpose flour, salt, baking powder, and sugar. Finally, add the heavy cream and yeast water, and stir until a sticky ball of dough forms.
all-purpose flour ($0.02)1 Tbspall-purpose flour (plus some for dusting) ($0.06)1.5 cupssalt, to taste ($0.02)tsp salt ($0.02)1/2baking powder ($0.08)2 tspsugar ($0.01)1 tspheavy cream ($0.95)1 cupwater ($0.00)1 cupcup hot water ($0.00)1/4
3
Dust the sticky dough with flour and then turn it out onto a well floured surface. Knead the dough for about three minutes, adding flour as you go to keep it from sticking. Form the dough into a ball, place it back in the bowl, cover it loosely with plastic, and let it rest for one hour.
4
In the mean time, make the enchilada sauce. Add the oil, flour, and chili powder to a small sauce pot. Whisk the ingredients together and place over a medium burner. Allow the mixture to begin to sizzle and bubble, and continue to cook and whisk for about one minute.
5
Carefully whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Allow the mixture to come up to a simmer again, at which point it will thicken. Remove it from the heat and add salt to taste.
water ($0.00)1 cupcup hot water ($0.00)1/4tomato paste ($0.11)2 Tbspsalt, to taste ($0.02)tsp salt ($0.02)1/2
6
Drain the black beans and add them to a bowl along with the cooked chicken. Add the enchilada sauce and stir them together until everything is coated.
cooked chicken, shredded or chopped** ($1.75)2 cups
7
After the dough has been resting for one hour, begin to preheat the oven to 375ºF. Coat an 8x11" or 2 quart casserole dish with non-stick spray.
8
Take the dough out of the bowl and place it on a well floured surface. Press it down into a circle or rectangle, and then cut it into small, bite-sized pieces. Add the pieces to the bowl with the chicken, beans, and enchilada sauce, and carefully fold them together until evenly combined and coated in sauce.
9
Spread the dough mixture into the casserole dish and make sure it's in an even layer across the bottom. The mixture should not be piled too thick. Cover the dish with foil and bake for ⏱️ 20 minutes. Remove the foil and bake for ⏱️ 10-15 minutes more, or until the center is baked through.
10
Add the shredded cheese, and bake for another ⏱️ 5-7 minutes. Top with sliced green onions just before serving.
cheese, shredded ($0.94)1 cup
Nutrition Facts
calories
728.68 kcal
fat Content
36.85 g
serving Size
1 Serving
fiber Content
9.38 g
sodium Content
1068.13 mg
protein Content
39.58 g
carbohydrate Content
47.18 g
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