Chicken Enchilada Bubble Up

Published: Jul 15, 2023 by Drizzle · 69 Comments

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Chicken Enchilada Bubble Up is definitely a favorite of the bubble ups. It’s perfect for a Taco Tuesday vibe, or even if you just need something quick and delicious on a chill Wednesday night.

This casserole is so easy to make and absolutely delicious! The chicken and sauce mixture is tucked into a bed of buttery biscuits and topped with a low fat cheesy blend. You won’t even notice that you’re eating something “healthy”. There are only 200 calories per serving, and it’s packed full of protein. The best part is that this casserole feeds six, so you can quickly throw it together for the whole family to enjoy - and maybe even have some leftovers for lunch the next day.

Three reasons why you need to make this recipe!

It’s very low in fat.

Even with the delicious biscuits, each serving is only 4 grams of fat. For a full dinner meal, that’s fantastic. The Chicken Enchilada Bubble Up on the Pillsbury website is 19 grams of fat per serving. That’s a lot for just one meal.

You get to pick your toppings.

Just like with real enchiladas or tacos, the fillings are up to you. Top this chicken enchilada bubble up with your favorite fixings - just make sure to adjust for the points. Check out the topping recommendations below.

You’re not going to miss the tortillas!

Sometimes enchiladas can be hard to cut into if they aren’t baked well. You don’t have to worry about that with this chicken enchilada bubble up. It’s easy to cut and easy to eat - but still packed with flavor.

Ingredients you need to make Chicken Enchilada Bubble Up:

7.5 oz package of Great Value biscuit dough (if you cannot find the small 7.5oz pack use a larger pack and weigh out the portion you need)
2 cups (about 8 oz) cooked shredded chicken
1 cup enchilada sauce
1 diced red pepper
1 diced tomato
1 teaspoon chili powder
1 cup reduced fat shredded cheese
Green onion for topping
Diced avocado (optional) for topping
Diced fresh cilantro (optional) for topping

How to make Chicken Enchilada Bubble Up (step by step):

Preheat the oven to 350F and spray a 9x13 casserole dish with some nonstick spray.
Cut the 10 small biscuits into 6 pieces each.
Use just ¼ cup of your enchilada sauce and spread it in the bottom of the casserole dish - just enough to cover it.
Place ½ of the cut biscuits in the dish on the sauce.
In a bowl, mix the chicken with the remaining ¾ cup of enchilada sauce, diced peppers, diced tomato, and chili powder.
Spoon half of the chicken mixture on top of the biscuits, spreading it out evenly.
Sprinkle ½ cup of cheese, then repeat the layers with the remaining biscuits, chicken mixture, and cheese.
Top with diced green onion then loosely cover with foil and bake for 35 minutes. After 35 minutes, remove the foil and bake for another 15 minutes.
Top with fresh sliced avocado and fresh chopped cilantro (optional).
Cut into 6 equal servings, each one weighing approx 6.5 oz.

Makes 6 servings. Nutrition info per serving: Calories 201, Fat 4 g, Saturated fat 1 g, Carbs 28 g, Fiber 1 g, Sugars 4 g, Sodium 709 mg, Protein 14 g.

WW Points

Pillsbury Buttermilk Biscuit Dough 18 points
Shredded chicken 0 points
Enchilada sauce 2 points
Red pepper 0 points
Diced tomato 0 points
Chili powder 0 points
Reduced fat shredded cheese 14 points
Green onion 0 points
Diced avocado (optional- ¼ of an avocado is 2 points)
Diced fresh cilantro (optional- 0 points)

6 points per serving based on the WW app recipe creator.

If you’re using an older version of WW, check out these points below.

Personal Points- 5-6 depending on your 0PP foods

SP freestyle- (blue & purple) 5 using WW recipe builder

Smart points- (green) 6 using WW recipe builder

Points Plus- 6 using PP calculator

Different ways to change up Chicken Enchilada Bubble Up:

I highly suggest toppings for this casserole. While the bubble up is great by itself, it is even better with some sliced avocado and cilantro on top. You could even add your favorite salsa, salsa verde, or pico de gallo.
Feel free to add corn or black beans if your points allow. They really bulk up the bubble up.
You can use lean ground turkey or lean ground beef if you don’t like chicken.
A great zero point topping is non-fat Greek yogurt (as sour cream).

Tips and Tricks for Making Chicken Enchilada Bubble Up:

This casserole freezes really well and you can do it one of two ways. Bake it in a disposable aluminum pan and freeze the entire casserole once it’s baked. Or, cut it into individual servings, wrap with saran wrap and freeze it that way. Freezing individual servings allows you to pop one in a lunchbox for lunch on the go, or to let one thaw out in the fridge overnight if you know it’s just going to be you for dinner the next night.
It will keep in the fridge for up to seven days if it doesn’t have any avocado on top. I suggest keeping the avocado whole until right before using it. It does not store well in the fridge.

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