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Chicken Enchilada Bubble-Up Bake – Easy Dinner Casserole Recipe

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Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!

2 cups shredded deli rotisserie chicken
1 can (15 oz-ish) black beans, drained and rinsed
1 can (10 oz) red enchilada sauce
1/2 cup salsa
1 can (16.3 oz) Pillsbury Grands! Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)
1 cup shredded Mexican or Fiesta cheese blend (4 oz)
optional: chopped green onions for garnish


1:  Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.

2:  Add chicken, beans, enchilada sauce and salsa to a pot or pan and heat over medium-high heat, stirring occasionally, 3 to 4 minutes or until hot. Spoon into baking dish.

3:  Separate dough into 8 biscuits. Cut each biscuit into 8 pieces.

4:  Add biscuit pieces to chicken mixture, stirring gently until pieces are coated.

5:  Bake 25 to 28 minutes or until biscuits are deep golden brown and thoroughly baked. Sprinkle cheese evenly over top and bake 4 to 5 minutes longer or until cheese is melted. Sprinkle with green onions, if desired.

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Darlene’s Tips:  Serve this topped with your favorite Mexican toppings, such as sour cream, diced tomatoes, chopped onions, guacamole, additional salsa, chopped fresh cilantro… whatever you like!  If you like it hot, use hot salsa, hot enchilada sauce and add some jalapeno peppers.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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