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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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Di says
My husband sent this to me so I ran out and got the ingredients as listed and made it right away. I checked after 30. Minutes baking and didn’t seem to be done just by looking at it. I added a total of 10 min to the baking tim. It turned out great! Thank you for sharing. I read all the comments and ignored the nay sayers. Glad I did.
Dee says
Very annoying that there was not way to print without cutting and pasting. I don’t read off my phone while I cook and I also like to take a printed version to the grocery store.
Karly says
There is a print button in the recipe card.
Raelene Y. says
This recipe is delicious and all 5 of my boys loved it which is hard to accomplish with a meal. It’s even better when your husband doesn’t accidently top it with vanilla Greek yogurt instead of sour cream…
Karen says
I have made this several times and love it! I have added black beans, corn, black oilices. I have used green and red enchilada sauce and prefer the green. Trying to figure out how to use corn muffin or corn biscuit batter.
Karly says
You might like this cornbread recipe! https://www.bunsinmyoven.com/mexican-cornbread-casserole/ 🙂
Doug says
Added onion and extra cheese. But we love this.
addy says
do you think croissants in place of biscuits would work?
Karly says
Prebaked croissants or the dough? I’m not sure in either case, but you can certainly try!
Caitlin M. says
One of my favorite recipes! I first saw it on Facebook and me and my husband have made it numerous times since. When some of my friends and I get together to make dinner I love to suggest this dish and it’s always a hit! I love garnishing it different ways depending on what I’m feeling. After reading some comments, I’m interested in adding other things to it such as corn!
Karly says
That’s so great to hear! 🙂
Jillian says
Excellent recipe – it was very tasty. I added a few of my own ingredients to the meat such as poblano pepper, garlic, onion, and black beans… along with more spices and some adobo pepper. I like its versatility! However, it did not work for me as written as far as baking – I had to make some changes and thought I should share.
I started it as-is, biscuits & sauce on bottom and meat on top. I baked it for 30 minutes and the middle wasn’t bubbling up. I gently stirred it up and put more cheese on top (of course) and had to bake it for another 15-20 minutes, keeping an eye on it every 5 minutes or so until it got to the doneness I wanted. The end result looked exactly like yours. I think stirring the meat mix in with the biscuits and sauce prior to baking would yield better results for some.
Debbie says
Is the biscuit can size 5 or 8 biscuits?
Jillian says
I used 5 and it was perfect.
Carolyn says
Hi, just watched your video and got the answer to my question. It looks like a great recipe and really easy. Can’t wait to make it. Thanks again.
Karly says
Glad you found your answer. 🙂
Carolyn says
Hi, I just found you and will definitely be trying some of your recipes. I am a little confused on the preparation of the biscuits in this recipe. It says to slice into 8 small pieces. Am I slicing crosswise in 8 thin layers or cutting crosswise into thick but small pieces? Can’t wait to try it, maybe even tomorrow. Thanks so much for sharing.
Karen says
I cut mine like pizza, and then make them into little balls. Comes out great each time.
Esther Lord says
This is so good and I love how simple it is to prepare !! I have made this a few times eversense I came across your recipe. Thank you so very much for sharing ?
Joyce Lekang says
I will bake the biscuits first as I did not care for their texture in the dish.
Adrienne Kiefiuk says
What size pan did you use for this recipe, a 9X13?
Karly says
Yep, 9×13.
Adrienne Kiefiuk says
What size pan did you use for this recipe, a 9X13?