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 tsp 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 9×13 casserole dish with some nonstick spray.
- Cut the 10 small biscuits into 6 pieces each.
- Use just 1/4 cup of your enchilada sauce and spread it in the bottom of the casserole dish – just enough to cover it.
- Place 1/2 of the cut biscuits in the dish on the sauce.
- In a bowl, mix the chicken with the remaining 3/4 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 1/2 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.
Similar recipes you’ll enjoy:
- 24 Easiest Ground Beef Crockpot Recipes
- Chipotle Chicken vs Pollo Asado: The Fiery Face-Off
- Quick Weight Watcher Stuffed Peppers
Chicken Enchilada Bubble Up
Ingredients
- 7.5 oz 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
- Preheat the oven to 350F and spray a 9×13 casserole dish with some non stick spray.
- Cut the 10 small biscuits into 6 pieces each.
- Use just 1/4 cup of your enchilada sauce and spread it in the bottom of casserole dish – just enough to cover it.
- Place 1/2 of the cut biscuits in the dish on the sauce.
- In a bowl, mix the chicken with the remaining 3/4 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 1/2 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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used salsa verde instead of red enchilada sauce and made half the pan with black beans and the other half with chicken. Delicious!!
Thanks for the tips 🙂 so glad you enjoyed it
It says 2 cups and then 8 ounces of chicken???
Yes, a cup of chicken weighs out differently as a cup of water
Could this be made in a crock pot instead of the oven?
Hi, I have never attempted a bubble up in the crock pot, I am not sure the biscuits will cook the same, sorry I can’t give a better answer than that 🙁 if you try it please let me know
My husband gives this a solid 9 out of 10. Me too! It was so good?
Yay!! Glad you both loved it 🙂
Chicken Enchilada Bubble Up… Delicious! We don’t care for reduced fat cheese in this house, so I used regular fat sharp cheddar instead. I also used more chicken than this calls for, and added some extra spicy salsa, adjusting the points as necessary when I put the recipe into my tracker. I’m not really much of a cook, and don’t often try new recipes. I’m glad I tried this one. My husband & I thoroughly enjoyed it. Thank you, Ms Drizzle!
Hi Rita, I am so glad both you and your husband enjoyed it 🙂
Holy Amazing!!! I used diced tomatoes with green chilies instead of a regular tomatoes. Oh the flavor was amazing, my husband loved it! I love your recipes.
Yay, so glad you both enjoyed it 🙂
Just tried this tonight and it was so yummy!! Thank you so much for your talent in creating low point recipes that are hearty and delicious!
Hi Erin, I’m so glad you enjoyed it .. thanks for your kind words 🙂
My kids are vegetarian so I made the recipe with a cup of black beans and a cup of corn instead of chicken and it was fantastic! They loved and gobbled it up! THANKS!
Hi Erin, that sounds great, so glad you made it work for your family and thanks for sharing for others who might be looking for a vegetarian dish 🙂
Delish! Can you prep it , freeze it and bake it later?
Yes, totally! Wrap it in foil and don’t let it stay frozen too long or else it will take on that freezer burn taste.
Kate, this is a crazy good recipe! I didn’t have a fresh tomato, so added a drained can of diced tomatoes with green chilies. I think this prevented the bubble up casserole from being real solid to remove from the pan. It didn’t matter really, as the flavor was awesome and it was still so colorful as I scooped it onto our plates. Thanks for another winner!