Enchilada Biscuit Bake

I'm a big lover of all things Tex-Mex (as long as it's not too spicy!), especially enchiladas, but sometimes I don't feel like taking the time to fill and roll up all those flour tortilla. A great alternative is to use a can of refrigerator biscuits instead!

You get all the enchilada flavours and filling, with great sauce-coated doughy biscuit bites.

Load it up with sour cream, homemade guacamole and green onions - and you have a delicious meal that is easy enough for a work night. I used shredded chicken that I had cooked and froze earlier this month, making this dish come together quick.

What you'll need:

• 1 tbsp Olive Oil
• 1 medium Onion, diced
• 2 cloves Garlic, minced
• 1 lb shredded, cooked Chicken
• 1 (15 oz) can Black Beans
• 1 cup fresh or frozen Corn
• 1 (10 oz) can Enchilada Sauce (Or make your own! Recipe at the bottom of the page!)
• 1 (8 oz) can Tomato Sauce
• 1 (16 oz) can Refrigerator Biscuits
• 1-1/4 cup shredded Cheese (Cheddar, Monterrey Jack, Tex Mex or a blend)
• Toppings: Green Onions, Sour Cream, Guacamole

Preheat oven to 350°F. Grease a 8" x 11" casserole dish.

In a large pot, heat oil over medium heat. Saute onion for 5 minutes, then add garlic in for another minute. Add chicken, beans and corn to pot.

Stir in the enchilada sauce and tomato sauce.

Remove the biscuits from their package and cut each biscuit into quarters.

Add cut biscuits into mixture and stir to combine.

Spread mixture into prepared casserole dish. Bake for 30 minutes or until biscuits are cooked through.

Now it's time to add the cheese!!! I went with this great blend of Monterrey Jack and cheddar cheese, which has a great slight salsa flavour. Perfect for a Tex Mex dish like this.

Remove casserole dish from the oven and sprinkle cheese on top. Bake for another 15 minutes. Let stand 5-10 minutes before serving.

Serve it up with guacamole, sour cream and green onion.

Make your own Enchilada Sauce!

What you'll need:

• 2 tbsp Olive Oil
• 2 tbsp Flour
• 2 tbsp Chili Powder
• 1 tsp Cumin
• 1 (14 oz) can Chicken Broth OR 1 cube Chicken Bouillon mixed with 1-1/2 cup water
• 1 (8 oz) can Tomato Sauce
• 1 tsp Salt
• 1/4 tsp Garlic Powder

Heat oil in a large saucepan. Stir in flour and chili powder, cooking for 1 minute. Stir in remaining ingredients. Bring to a boil and simmer for 10 minutes. 

Use what you need for the enchiladas and then refrigerate the extra sauce or freeze it for another batch.

Printable Version


- - -
Linked Up To:
Sugar and Dots
Southern Lovely
Milk and Cuddles