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This enchilada recipe has quite the twist! It’s made with canned biscuit dough instead of enchiladas and it’s so much fun!
My favorite holiday of the year is coming up soon. Any guesses what it is??
Cinco de Mayo.
Apparently, it’s not that big of a deal in Mexico.
Americans have sort of taken it over and turned it into a big taco fest and I’m absolutely, 100 percent okay with big taco fests.
I mean. Taco. Fest.
Who would turn that down?
Taco fests are my jam.
This year, I thought we’d experiment with some other recipes, though.
My family will only eat tacos for 3.423 meals in a row before they start giving me dirty looks.
Enchiladas are always a favorite, but when I got it in my head that I needed enchiladas for dinner, I was all out of tortillas. The horror!
I mean, honestly. We are much more likely to have tortillas in our house than sandwich bread. My husband finds this odd, but you’d think he’d understand me after nearly 20 years of marriage.
So, anyway, when that enchilada craving hit, I improvised and used canned biscuit dough.
I always have tons of tubes of dough in my fridge. Is that weird? I don’t think so! They’re so versatile.
Anyway, I just chopped up some biscuits, coated ’em in enchilada sauce (my favorite kind is from Trader Joe’s, but any canned or homemade sauce works here!), and then threw the rest of the enchilada fixin’s right on top.
Couldn’t be easier than this!
You can totally customize this to fit your family’s tastes!
Use ground or shredded chicken instead of the beef.
Swap out green enchilada sauce for the red.
Add more or less cheese. (I vote for more. Who would use less cheese?!)
Toss in some black beans and chopped tomatoes.
The biscuits “bubble up” as they bake, which is how this gets the name!
You’ll probably notice that I have a lot of Mexican inspired recipes on this blog.
I’m just a white girl in the middle of a bunch of cornfields, so I don’t claim that these are authentic, but they sure hit the spot for my family!
You might like my low carb taco casserole or my fried tacos, too. Oh, and my taco lasagna? Seriously good stuff.
Hope you enjoy! 🙂
Bubble Up Enchilada Bake
Ingredients
- 1 package Pillsbury Grands! biscuit dough
- 10 ounces enchilada sauce
- 1 pound ground beef
- 1 packet taco seasoning
- 4 ounce can diced green chiles
- 1 cup grated cheddar
- 1 cup grated pepper jack or monterey jack
- Cilantro for garnish
- Avocado or guacamole for serving
Instructions
- Preheat oven to 350 degrees.
- Open the biscuits and slice each biscuit into 8 small pieces. Add to a medium bowl and pour the enchilada sauce over the top. Stir to coat.
- Brown the ground beef in a large skillet. Drain the grease and stir in the taco seasoning and 2 tablespoons of water. Stir in the green chiles.
- Pour the biscuits and enchilada sauce into a 9x13 baking dish. Top with the ground beef. Sprinkle the cheese evenly over the top.
- Bake for 30 minutes or until the biscuits are cooked through and the cheese is fully melted.
- Top with cilantro, avocado, sour cream, hot sauce, etc.
Nutrition Information:
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Deidra says
All I have are crescent rolls, we’ll give that a whirl and see how it turns out!
Deidra says
Also made my own enchilada sauce. Fingers crossed.
Karly says
Curious how it turned out with crescent rolls?
Marit says
Any substitute recipe for the biscuit? Can’t get those here and don’t know what kind of biscuit dough it is. Thanks!
Karly says
I would probably just recommend you make regular enchiladas, as the only big difference here is the biscuits.
Jacqueline Acree says
Quit being haters!!!! So what if it is all homemade Mexican ingredients. My grandsons are gonna love it and they don’t care how it’s made!
Mary says
My biscuits did not get done in 30 minutes
Karly says
Sorry to hear that. As stated in the recipe, keep baking until the biscuits are cooked through. Some ovens bake hotter/cooler than others, so there aren’t usually absolutes in terms of baking times.
Linda says
For a nearly lifelong non-cook, this recipe is a dream!!! It is so simple and easy to prepare, and it’s wonderfully delicious! Thank you, thank you, thank you!
Natalia says
Love this meal! I decided to start looking for new recipes and i really emjoyed this one! I was wondering if you happenes to know how many calories pero serving does this have and how many servings?
Bobbie says
.
Taylor says
The biscuits dont get soggy
Karly says
You have to cook the recipe for the full amount of time and they cook through perfectly. Not soggy at all.
Azra says
Do you cover with foil when baking?
Karly says
Nope!
Marsha says
This was not good at all. The biscuit were mushie. Just gross
Karly says
Sounds like you needed to cook it longer to allow the biscuits to cook through.
Heather says
Can’t wait to try this. Bake for 20 or 30 minutes? Video says 20, recipe says 30.
Karly says
Oh, good catch! You’ll want to bake it for 30 minutes to ensure the biscuits cook all the way through. 🙂
Lisa Wydra says
Made this tonight. Used ground turkey. Big hit.
Patricia Hockman says
Can this be made in Crockpot I’m giving it a try
Karly says
I haven’t attempted this in a crockpot. I’d be a little worried about the biscuits cooking properly.
Jennifer says
Can this be prepared with the unbaked dough a day ahead of time and baked when ready? I want to make this for Christmas dinner (we’re having Mexican themed food) but want to put it together on Friday night and bake it on sunday. I’m just worried the biscuits won’t bake right. Does that make sense? 🙂
Karly says
I haven’t tried it, but my gut tells me no. I think the biscuits would get a little funky. 🙂
Linda says
Going to make this for sure, Looks dee-lish! Need a great recipe for chicken enchiladas using flour tortillas.
Karly says
These are a family favorite: https://www.bunsinmyoven.com/cream-cheese-chicken-enchiladas/