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.
Sorry – edit – I’m using freestyle points, therefore my question is how the substation effects the freestyle SPper serving?
***substitution…..lol
I couldnt get this down to 5 pts due to the only biscuits I could find was the Pilsbury large ones and only used 6. This made it 6 pts for me. Next time I am going to try the 2 ingredient dough to make it a lot less.
Hi Rebecca, yes I have seen some trying the bubble ups with that, my advice would be to pre bake it first, the biscuits I buy are a small 10 pack, there is 17SP in the whole package
Made this a few days ago using the 2 ingredient dough. I think I added too much dough/not enough sauce. The flavors were nice (could have been spicier), but…all that dough was unpleasant. Would maybe try again with 1/2 as much as I used and maybe increase the enchilada sauce and add in something to make it spicier. I’m sure it was user error…but…well, does anyone want 5/6’s of a pan of this? It’s still in my fridge. 🙂
Hi Joanne, sorry the dough did not work out, personally I am not sure I want to attempt the bubble ups with the 2I dough I just don’t think I am going to like how it bakes, I’ll stick with the biscuits 😉
I failed on this some how the dough on the bottom is still raw but I was so hungry I ate it and picked out the dough! It was good anyways. haha
Oh no, I’m sorry 🙁 I think it might just come down to some ovens vary on cooking times/temps, maybe try pre baking the dough
yes thank you. I am going to try that tonight with the chicken fried rice one.
Hope you enjoyed it 🙂
My dough came out undercooked and still doughy. Not sure where I went wrong.
Did you use the right size biscuits? 7.5oz small package of 10.. if so then perhaps maybe your oven just needs extra time, you can try pre-baking the dough a little
I just made this and had to cheat on my second day of WW because it was SO GOOD I couldn’t have just one serving. Oh my god. I added jalapeños to mine.
Hi Emily, so glad you enjoyed it and hey there are by far worse things you could cheat on than this dish so I’d say that is a win, because you filled up on this your less likely to snack on higher point foods later 🙂
What size pan did you use?
Hi, first line under instructions says 9×13 dish 🙂
If you leave the avocado out how much does it change the freestyle points per serving? I’m fairly new and still trying to get the hang of all this! Thanks.
Hi AJ, 1/2 an avocado is 5 points, so you could probably safely save a point without using it
Food Basics in the Ottawa area carries both the red and the green enchilada sauce.
Thanks Joan 🙂 I will try our food basics here