Wednesday, January 15, 2014

Bubble Up Mexican Casserole

Today's recipe is another delicious casserole that is so simple to make.   It's a perfect meal for a busy week night - Bubble Up Mexican Casserole!  Only five ingredients to make this yummy dish - chicken, refrigerator biscuits, enchilada sauce, Rotel (diced tomatoes and green chiles), topped with a Mexican cheese blend.  Oh so good.

My inspiration for the recipe came from the blog, Recipe Diaries' Bubble Up Enchiladas - Weight Watchers Recipes.  If you are looking for a great 10 points plus meal, head over and snag the recipe! 


Bubble Up Mexican Casserole

Ingredients
  • 1 1/2 lbs cooked chicken, diced or shredded (boneless, skinless chicken breasts - rotisserie chicken is great too)
  • 16 oz can refrigerator biscuits
  • 10 oz can enchilada sauce
  • 10 oz can Rotel, original - drain excess liquid
  • 1 1/2 to 2 cups Mexican cheese blend or cheddar (cheese is added after baking for 25 minutes)
Direction
Preheat oven to 350 degrees F.  Spray a 9x13 baking dish with non-stick cooking spray.  Cut biscuits into quarters and place them in a single layer in baking dish - see photos below.  Heat chicken in a skillet on medium heat.  I cooked my chicken breast in olive oil in a skillet on the stove.  Pour enchilada sauce and rotel over cooked chicken and mix well.  Pour chicken mixture evenly over biscuits.  Bake on middle rack of oven for 25 minutes. After 25 minutes, use a toothpick to check to see if the biscuits are cooked through. When ready, remove from oven, evenly top with cheese and place back in oven for an additional 8 to 10 minutes, until cheese has melted and begins to bubble.  Serve topped with your favorite toppings: sour cream, lettuce, onions, tomatoes, olives.  Enjoy!

Tip - black beans, corn and Jalapeños would make a great addition to this dish!



Thanks so much for stopping by!
Cheers!


9 comments:

  1. Yum Mexican food is my second favourite cuisine only after Greek this looks yum!

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  2. Sounds yummy. Can't wait to try. Off to buy some biscuits! Thanks for sharing.

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    1. You're so welcome! Thanks so much for the visit!

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  3. Anything Mexican and I am in!! Looks wonderful Mary and hard to believe it's on the healthy side! Thank you!

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    1. Thank you, Danni! I'll be making this again very soon!

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  4. to cut down the time required to make this on a busy night, use some weekend time to fix the chicken using a slow cooker. I purchase trimmed skinless chicken tenders (or breasts or whatever catches my attention at the time -- boneless too), cut into chunks (trimming off what I can of what they left when they 'trimmed'), quick "brown" in a skillet, deglaze with some chicken broth, put ALL in slow cooker, add the remainder of the can of chicken broth, and set it to cook for a few hours. For me it is done when I can take a wooden spoon or equivalent and press a chunk against the side of the cooker and it 'shreds' itself -- then I drain out the broth, set it aside for another use (I freeze it for soup or whatever), put the chicken chunks in a bowl and stir vigorously with a wooden spoon until it is all shredded or broken down enough to my liking. Package up in freezer ziplocs once cool enough (I actually use a scale and weigh out, labelling the baggies so I can gauge better when I need a # or a half #, etc. -- I usually package in approx. 4 oz sizes and then put teh smaller freezer bags together in a bigger bag or container) -- then when I need chix for a recipe or a meal, I just reach into the freezer, pull out the number of baggies it takes, and viola! no need to deal with cooking raw meat at a time when I'm tired. I do something similar with ground sirloin as well.. only that's even simpler -- put a few pounds in the slow cooker, cover, go stir it about every hour or so to make sure the top doesn't 'dry out' once the fat starts to cook out -- use a potato masher to break up the meat during the cooking, it is easier than a wooden spoon. When no more pink shows, drain the fat off, rinse meat in collander to remove the remaining excess fat, let it cool a bit, then weigh and put in freezer baggies. Again, so much more likely to eat at home when I can just reach in the freezer and grab meat that's already cooked to put in something like this recipe or hamburger helper or quick homemade tacos, etc. ~PMR~

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  5. This would be great with pillsbury corn biscuits

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