Chicken Enchilada Bubble Up

4.89 from 9 votes

6 ww points, 5-6PP, 5SP blue & purple, 6SP green

Prep Time15

Cook Time50

Total Time1 5

Course: Main meals

Servings:

Author: Drizzle

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

Preheat the oven to 350F and spray a 9x13 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.

6 WW points

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