This enchilada recipe has quite the twist! It’s made with canned biscuit dough instead of enchiladas and it’s so much fun!
My favorite holiday of the year is coming up soon. Any guesses what it is??
Cinco de Mayo.
Apparently, it’s not that big of a deal in Mexico.
Americans have sort of taken it over and turned it into a big taco fest and I’m absolutely, 100 percent okay with big taco fests.
I mean. Taco. Fest.
Who would turn that down?
Taco fests are my jam.
This year, I thought we’d experiment with some other recipes, though.
My family will only eat tacos for 3.423 meals in a row before they start giving me dirty looks.
Enchiladas are always a favorite, but when I got it in my head that I needed enchiladas for dinner, I was all out of tortillas. The horror!
I mean, honestly. We are much more likely to have tortillas in our house than sandwich bread. My husband finds this odd, but you’d think he’d understand me after nearly 20 years of marriage.
So, anyway, when that enchilada craving hit, I improvised and used canned biscuit dough.
I always have tons of tubes of dough in my fridge. Is that weird? I don’t think so! They’re so versatile.
Anyway, I just chopped up some biscuits, coated ’em in enchilada sauce (my favorite kind is from Trader Joe’s, but any canned or homemade sauce works here!), and then threw the rest of the enchilada fixin’s right on top.
Couldn’t be easier than this!
You can totally customize this to fit your family’s tastes!
Use ground or shredded chicken instead of the beef.
Swap out green enchilada sauce for the red.
Add more or less cheese. (I vote for more. Who would use less cheese?!)
Toss in some black beans and chopped tomatoes.
The biscuits “bubble up” as they bake, which is how this gets the name!
You’ll probably notice that I have a lot of Mexican inspired recipes on this blog.
I’m just a white girl in the middle of a bunch of cornfields, so I don’t claim that these are authentic, but they sure hit the spot for my family!
You might like my low carb taco casserole or my fried tacos, too. Oh, and my taco lasagna? Seriously good stuff.
Hope you enjoy! 🙂
Bubble Up Enchilada Bake
Ingredients
- 1 package Pillsbury Grands! biscuit dough
- 10 ounces enchilada sauce
- 1 pound ground beef
- 1 packet taco seasoning
- 4 ounce can diced green chiles
- 1 cup grated cheddar
- 1 cup grated pepper jack or monterey jack
- Cilantro for garnish
- Avocado or guacamole for serving
Instructions
- Preheat oven to 350 degrees.
- Open the biscuits and slice each biscuit into 8 small pieces. Add to a medium bowl and pour the enchilada sauce over the top. Stir to coat.
- Brown the ground beef in a large skillet. Drain the grease and stir in the taco seasoning and 2 tablespoons of water. Stir in the green chiles.
- Pour the biscuits and enchilada sauce into a 9x13 baking dish. Top with the ground beef. Sprinkle the cheese evenly over the top.
- Bake for 30 minutes or until the biscuits are cooked through and the cheese is fully melted.
- Top with cilantro, avocado, sour cream, hot sauce, etc.
Nutrition Information:
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Chelsea Davis says
SUCH a great recipe! I’ve made it several times, but now I do have a question. You have the nutrition information, but approximately how much is a serving? Just 1/6th? Thanks!
Karly says
Hi Chelsea! Yes, we just portion into 6 servings. I didn’t measure portions by volume. So glad you enjoyed the casserole!
Sandra Horhutz says
This is great my husband and I really enjoyed this quick easy! I did use more hamburger than it called for can’t wait to try this with chicken!
Karly says
So glad you enjoyed the recipe, Sandra!
Barbara says
There is just too much dough in this and if you use the ‘grand’ sized biscuits, they don’t get cooked all the way through if you follow this recipe. I would use smaller biscuits or fewer of the large ones. I’d also add another 1/2 pound of ground beef because it seemed like the doughy biscuits were the main attraction here.
Phyllis says
It looked beautiful, but the biscuits were still raw after 40 min of baking, followed the directions very closely. We ate the top of it and it was good. Baked in a glass 13×9 dish.
Karly says
Oh no! Did you cut them into 8 pieces? I’m not sure why they wouldn’t have cooked otherwise.
Wendi says
I adjusted a bit by cooking the biscuits rolled in enchilada sauce in the pan before adding the meat and cheese, I added them then just cooked long enough to melt the cheese
Cheryl says
This recipe was a hit with my family! I added onion to the hamburger, used medium enchilada sauce & topped with sour cream and cilantro!
James says
Great with Pillsbury. I am going to add black olives in next batch.
Melissa B. says
Made this tonight with green enchilada sauce and ground chicken – so yummy – will definitely be making this again!??
Stephanie Gillespie says
This recipe is now a family favorite. Especially my daughter’s boyfriend. He has to go out of town for months at a time and stays in a camper. He takes a lot of frozen meals to cook as he is usually in very rural areas and not many if any restaraunt choices. Do you know if this will freeze well?
Karly says
Hi Stephanie! So glad you like this one! I’m not sure how well this would freeze. My guess is that it would do fine, but I don’t really have a lot of experience with freezer cooking. 🙂
Paula says
This was awesome! I added 1 can black beans and 1bag frozen corn. I also used about 2/3 large can of enchilada sauce because I like things “juicy” and about 12 oz shredded Mexican cheese.
I cooked for 40 minutes. Next time I might try cooking 30 minutes without the cheese so the biscuits might cook better and then add the cheese and cook another 10-15 minutes. I like the biscuits a little chewy, but if someone likes them harder, it MIGHT help to cook without the cheese first. On the other hand, maybe the sauce makes them so they won’t cook more.
Paul says
Hi, I followed the recipe, except I added sautéed garlic and onion to the ground beef. It was delicious and my wife said, “You will be making this again.” Thank you. Also, I want to compliment you on your grammar, lol.
Karen K says
I make this often and each time I do it a little differently each time. Tonight was salsa verde, Cuban black beans, black olives. I always us ground turkey. This is easy and versatile. Thank you for giving me inspiration to mix it up!
ShingleShir says
The taste was absolutely amazing. One substitute… we didn’t have enchilada sauce, but used a can of chili (withoug beans) with just a bit of added water so we could coat the biscuit nuggets. But… once it was cooked, we couldn’t get over the mooshy doughy texture of the biscuits. We saved the leftovers… but we scraped everything off the little “biscuit nuggets” to save (threw out the “nuggets”). Even with that… it sure did taste awesome!
LL says
Everyone loved it. I didn’t have any toppings but I would not skimp out on those! It’s plain, otherwise.