All recipes, Main meals

Chicken enchilada bubble up

August 27, 2017

I am so excited to share this latest bubble up creation with you all! This chicken enchilada bubble up was AMAZING… and doesn’t it just look so pretty 🙂 I love bubble up’s and I’m pretty sure all of you do too, they are simple and become family favorites! When I decided to create this enchilada dish I went out on a hunt for enchilada sauce and soon learned it is not as easy to find out here in Ontario, maybe if I had tried a specialty store but time was against me for that.. So I quickly turned to my friend Google and searched if “taquera sauce” which is what I found in my local grocery stores was similar to enchilada sauce and yes indeed it was.. The recipe calls for enchilada sauce and if you can find it near you great, but if not then use the taquera sauce. My good friend Dawn ( @life.as.dawn on instagram) and fellow weight watchers Canadian ambassador got a head start on this one and made it for her family last week, they all loved it!! Serves 6 at only 5 freestyle smart points per serving

 

5.0 from 2 reviews
Chicken enchilada bubble up
Author: 
Recipe type: Main meals
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
5 Freestyle, 6SP/6PP per serving
Ingredients
  • 7.5oz package of biscuit dough, I use great value (bought in the U.S) they are similar to pillsbury but pillsbury discontinued the 4 value pack of 7.5 oz tubes, with 10 small biscuits in each, if you can not find the small 7.5oz pack use a larger pack and weigh out the portion you need, I recommend cutting your biscuit pieces smaller as well..
  • 2 cups cooked shredded chicken (8 ounces)
  • 1 cup enchilada sauce
  • 1 diced red pepper
  • 1 diced tomato
  • 1 tsp chili powder
  • 1 cup reduced fat shredded cheese, I use a 3 cheese blend, any is fine.
  • Green onion
  • Diced avocado (optional)
  • Diced fresh cilantro (optional)
Instructions
  1. Preheat oven to 350F, spray a 9x13 casserole dish with some non stick spray.
  2. Cut your 10 small biscuits into 6 pieces each.
  3. Use just ¼ cup of your enchilada sauce and place in bottom of casserole dish just enough to cover it.
  4. Place ½ of your cut biscuits in dish on sauce.
  5. In a bowl mix your chicken with remaining ¾ cup of enchilada sauce, diced peppers, diced tomato and chili powder.
  6. Spoon half of your chicken mixture on top of your biscuits, spreading out evenly.
  7. Sprinkle ½ cup of cheese, then repeat layer, remaining biscuits, remaining chicken mixture and remaining cheese.
  8. Top with diced green onion, loosely cover with foil and bake for 35 minutes, remove foil and bake another 15 minutes.
  9. Top with fresh avocado and fresh cilantro (optional, but the nutritional info does include the avocado)
  10. Cut into 6 equal servings, each one weighing approx 6.5oz, store any leftovers in the fridge, bubble up should freeze well.
Notes
SP freestyle- 5 using WW recipe builder
Smart points- 6 using SP calculator
Points Plus- 6 using PP calculator
Nutritional info per serving .. Calories 224...Fat 9.2g...Sat fat 3.5g...Carbs 20.4g...Fiber 2.1g...Sugars 0.8g...Protein 16.9g using My Fitness Pal

 

 

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10 Comments

  • Reply Sandra August 27, 2017 at 6:58 pm

    You can find enchilada sauce in Metro in Ontario

    • Drizzle
      Reply Drizzle August 30, 2017 at 1:03 pm

      Thank you!! 🙂

  • Reply Susan Scherling August 30, 2017 at 3:33 pm

    How much avocado was included in the recipe?? Thanks! P.S Love your bubble ups!!

    • Drizzle
      Reply Drizzle August 31, 2017 at 9:06 pm

      Thanks, so glad you enjoy them.. I used about 1/2 an avocado

  • Reply Jen September 12, 2017 at 1:54 pm

    Did you include avocado in the points value or do we need to add points for the avocado. Did you use green or red enchilada sauce?

  • Reply Skinny Slow Cooker Chicken and Pinto Bean Tostadas September 17, 2017 at 7:48 pm

    […] (EmilyBites) Crock-Pot Nacho Chicken Stew (SkinnyKitchen) Slow Cooker Beef Tacos (SkinnyTaste) Chicken Enchilada Bubble Up […]

  • Reply Alison September 20, 2017 at 3:05 pm

    I MADE IT THIS PAST WEEKEND AND SEPARATED INTO TUPPERWARE FOR MY LUNCH THIS WEEK! I can’t wait for lunch time. This dish is SOOOOO amazing! Keep the bubble-ups coming!

    • Drizzle
      Reply Drizzle September 21, 2017 at 4:37 pm

      Hi Alison, yay so glad you loved it.. I too loved this one 🙂 hope you enjoy lunch time!!

  • Reply Jess November 20, 2017 at 9:59 am

    When you freeze it, do you freeze it baked? Or before baking? How would you thaw it?

    • Drizzle
      Reply Drizzle November 23, 2017 at 1:44 pm

      Hi Jess, I have not froze it but I think it will freeze ok, definitely after baking it, and likely thaw it out on counter then heat in oven, microwave might make it too soggy

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