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.
You can find enchilada sauce in Metro in Ontario
Thank you!! 🙂
How much avocado was included in the recipe?? Thanks! P.S Love your bubble ups!!
Thanks, so glad you enjoy them.. I used about 1/2 an avocado
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?
The images show a red enchilada sauce and the avocado is listed as optional, so i’m guessing that means you’d need to add the points.
HI David, as stated in recipe directions (number 9) the nutri info does include the avocado, and the sauce was the only sauce I could find here in Canada, my guess is enchilada sauce will be the exact same in nutri info as the one I used
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!
Hi Alison, yay so glad you loved it.. I too loved this one 🙂 hope you enjoy lunch time!!
When you freeze it, do you freeze it baked? Or before baking? How would you thaw it?
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
This is such a great recipe! Thanks!
So glad you enjoy it 🙂
My wife recently got back into WW and wanted to try a freestyle meal and this was the first one we picked. It turned out amazing! I made the slight change of instead of using a fresh tomato, i used half a can of the Rotel tomatoes with the diced chiles in it since we love the flavor and heat from those, and it was great! Can’t wait to try other recipes on here.
Hi David, so glad you and your wife enjoyed it and I hope you continue to enjoy more recipes 🙂
Do you think I could use the 2-ingredient dough in this recipe instead of store-bought biscuits? I’m worried the 2-ingredient dough might be too dense….?
It is on my to do list to try the 2 ingredient dough in a bubble up, I too have the same concerns, I’ll post it when I try it 🙂
I was thinking of doing this for a super bowl party – I want to be able to take part in the party what do you think or do you have another dish that would work well
Hi Ana, sure I think it would be a great addition, I have lots of appetizers too you might want to look at , or maybe a chili?
Hi Ana, I made this dish following your recipe, but used the 2-ingredient dough instead of store bought biscuit dough. It was a little dense, but yummy. I made my own enchilada sauce because I didn’t have any handy. My whole family loved this dish. The 2-ingredient dough (1/2 cup ea. Self rising flour and 1/2 cup plain non fat greek yogurt) is 6 points. There are six servings in total (therefore the dough adds 1 point per serving). Question-how would this substitution effect that SmartPoints of this recipe per serving?
Hi, just so you know it’s Kate (not Ana) 🙂 I’m glad you all enjoyed it and happy to hear the 2 ID worked well.. so the biscuit pack has 17Sp for the whole roll, your dough would be 5 or 6 depending what brand of flour you used.. so you’d be knocking off approx 10-12 points, my guess is it would go down 2 points per serving but best to do the proper recipe building in the WW app