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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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Sara says
Wanted to make this for a family in need, do you think it would turn out good if it was prepared a day in advance and baked the next day by the family??? My family loved this by the way. Thank you for sharing
Karly says
I’m not sure this would hold up well like that. The biscuit dough might not react well being covered in liquid for so long.
Linda Weirum says
Came across this recipe on FB. Decided to try it out of sheer curiosity. To begin with, it was probably the easiest and fastest casserole I’ve made. Secondly, it was delicious. I expected it to ber more doughy but it wasn’t, which is a good thing. I could only describe it to a friend as a deep dish enchilada pizza. Has anyone ever tried baking this in muffin tins as little appetizer bites?
Karly says
Glad you enjoyed this one! I think this would be fine in muffin tins with just a couple of pieces of dough per cup. Great idea!
Linda says
Came across this recipe on FB. Decided to try it out of sheer curiosity. To begin with, it was probably the easiest and fastest casserole I’ve made. Secondly, it was delicious. I expected it to ber more doughy but it wasn’t, which is a good thing. I could only describe it to a friend as a deep dish enchilada pizza. Has anyone ever tried baking this in muffin tins as little appetizer bites?
Rose says
Hello, I was wondering what you would recommend to substitute the meat for veggie options? Thanks.
Bj says
I love this recipe! Found ot on facebook months back and its become a regular meal, i love mixing it up sometimes ill throw bacon onions corn or mushrooms, possibilities are endless
Karly says
So glad to hear that!
Christine Whithead says
Thanks for your response…not fond of quinoa…it’s a texture thing..lol. I’ll be watching
for ore recipes. Enjoy your 4th holiday! ?????
Christine Whitehead says
How about an easy Mexican rice…..love Mexican! Love your site, Karly! I’m newly retired so I have more time for making yummy dishes! That enchilada dish was such a winner!
Karly says
I don’t have a Mexican rice on the site, but I do have other Mexican inspired recipes you might like! 🙂 I love Mexican flavors too!
Niki Clarridge says
Add a cup of salsa when making normal white rice.
Christine Whitehead says
I’ve Made this twice and it was well applauded! Definitely is at the top of my pot luck list! Look forward to other recipes. Thank you…..Christine Whitehead, Richmond, VA ???
Karly says
That’s great to hear!
Christine Whitehead says
I’ve Made this twice and it was well applauded! Definitely is at the top of my pot luck list! Look forward to other recipes. Thank you…..Christine Whitehead, Richmond, VA ???
Darlene E. Lockrem says
Hi Karly: I’m a grandma, great grandma, wife, mother & I love to cook. I just wanted to drop you a line to tell you how much I love your site & your recipes – you rock girl! I love having my family come in and we plan potlucks where everyone brings a dish (I will add, it get’s really interesting to say the least), I’ve gone to your website and thrown together one of your recipes more than once and they’ve always been excepted with great reviews. Keep up the good work honey, Nana is out here rooting for you.
Karly says
Thank you so much, Darlene! Such a sweet comment and I’m so happy you enjoy the site and recipes! Enjoy those potlucks – they sound so fun! 🙂
Tammy says
Loved it! I did modify it a little. I used croissants since I did not have biscuits. I sautéed onions and garlic and then added the hamburger. I used pepper and a lot more taco seasoning too. Once I layered the meat in, I added little bits of cream cheese throughout then put shredded cheese on top. We couldn’t stop eating it!
Lauren Verkamp says
Making this tonight!! Looks so yummy:)) I may have missed it but do you know how many servings this makes and how much per serving?
Karly says
This makes a 9×13 dish worth of food – I’d consider that about 6 servings. 🙂
Karen Harris says
Anyone have nutritional info for this casserole?
Heather says
I added white rice and black beans. Yum!
Karly says
Great additions!
Laura says
This is our favorite recipe, and I switched to store brand biscuits…they didn’t cook the same as the Pillsbury ones do. They were almost raw after being in the oven for 30 minutes. That’s what I get for cheating on the dough boy!
Karly says
Oh, that’s good to know! Never cheat on the dough boy! 🙂