Chicken Enchilada Casserole
Last week I had a craving for some good, authentic Mexican food. But of course, I live in New England where real authentic Mexican food is pretty scarce. I decided to whip up some homemade Buritos and this lip smacking, easy, cheesy, Chicken Enchilada Casserole. My daughter told me that I should cook Mexican food every night. My oldest son stood with me in the kitchen after everyone else had gone to bed eating the leftovers.
It’s a big hit! I thought it might be given the popularity of Bubble Pizza in this house. This makes a great meal served with typical taco toppings, can be cut into appetizer or party fare pieces and is probably a must have recipe for Super Bowl when it happens. (Go Pats!) We’ll definitely be incorporating this into our future Mexican food nights! Tacos, fajitas, burritos, enchiladas… ohhh, YUMMY!
You can also make this recipe with ground beef or turkey. My recipe below is a slight variation of Betty Crocker’s Enchilada Bubble Bake recipe here!
Chicken Enchilada Casserole Recipe
- 1 Can Pillsbury Homestyle Biscuits (each quartered, unprepared)
- 1 Can Enchilada Sauce
- 8 oz. Tomato Sauce
- 1lb Cooked, Shredded Chicken Breast}
- 1 Can Green Chiles
- Optional Can of Black Beans (My kids would have put the kabosh on the whole meal over these!)
- 1 Cup Shredded Mexican Variety Cheese
Add a dash of olive oil to skillet. Heat shredded chicken and chiles together. Stir in enchilada and tomato sauces. Simmer on low for about 10 minutes.
Preheat oven to 350 degrees. Grease a 13×9 baking dish.
Place quartered biscuits into a large bowl. Mix in the chicken sauce. All biscuit pieces should be well coated in the sauce mixture.
Pour the biscuits into your greased baking dish. Bake for 20 minutes, cover with cheese and bake an additional 5-10 minutes or until cheese is melted.
Serve with sour cream, Spanish rice, salsa, lettuce, tomatoes, black olives (Oh! I’m going to mix black olives in with this before baking next time!), etc.
Do you like Mexican food? What are your favorites?