Description
Enchilada Bubble Up Casserole is a comforting and unique dish that combines homemade biscuit dough with flavorful, spicy enchilada sauce, shredded chicken, black beans, and melted cheese. This layered casserole bakes to perfection, delivering a satisfying meal with a delicious blend of Mexican-inspired flavors and hearty textures. Perfect for a family dinner or casual gathering, this recipe is both fun to make and delightful to eat.
Ingredients
Enchilada Sauce
- 1 Tbsp cooking oil
- 1 Tbsp all-purpose flour
- 1 Tbsp chili powder
- 1 cup water
- 2 Tbsp tomato paste
- 1/4 tsp ground cumin
- 1/4 tsp garlic powder
- 1/8 tsp cayenne pepper
- Salt, to taste
Biscuit Dough
- 1/4 cup hot water
- 1 tsp active dry or instant yeast
- 1.5 cups all-purpose flour (plus extra for dusting)
- 1/2 tsp salt
- 2 tsp baking powder
- 1 tsp sugar
- 1 cup heavy cream
Add-Ins
- 2 cups cooked chicken, shredded or chopped
- 1 15oz can black beans, drained
- 1 cup shredded cheese
- 2 green onions, sliced
Instructions
- Prepare the Biscuit Dough: Dissolve the yeast into 1/4 cup hot water and let rest for a few minutes. In a large bowl, combine the all-purpose flour, salt, baking powder, and sugar. Add the heavy cream and yeast water, stirring until a sticky dough forms. Dust your surface with flour, turn out the dough, and knead for about three minutes, adding flour as needed. Shape into a ball, place in a bowl, cover loosely with plastic wrap, and let it rest for one hour.
- Make the Enchilada Sauce: In a small sauce pot, whisk together oil, flour, and chili powder over medium heat until sizzling and bubbling, about one minute. Carefully whisk in water, tomato paste, cumin, garlic powder, and cayenne pepper. Bring to simmer until thickened, then remove from heat and season with salt to taste.
- Combine Filling Ingredients: In a bowl, combine drained black beans, cooked chicken, and the prepared enchilada sauce, stirring to coat evenly.
- Preheat Oven and Prepare Casserole Dish: Preheat your oven to 375ºF (190ºC) and lightly coat an 8×11-inch or 2-quart casserole dish with non-stick spray.
- Cut and Mix Dough with Filling: After the dough has rested, place it on a floured surface and press into a circle or rectangle. Cut into small bite-sized pieces and fold these pieces gently into the bowl with the chicken, beans, and enchilada sauce until evenly combined and coated.
- Assemble and Bake: Spread the dough mixture into an even layer in the casserole dish. Cover with foil and bake for 20 minutes. Remove the foil and continue baking for 10-15 minutes or until the center is cooked through.
- Add Cheese and Finish Baking: Sprinkle shredded cheese over the casserole and bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Remove the casserole from the oven and top with sliced green onions before serving for a fresh, zesty finish.
Notes
- Allowing the biscuit dough to rest for one hour is essential for proper yeast activation and dough rise.
- Feel free to substitute cooked shredded beef or turkey for the chicken if desired.
- This casserole can be made ahead and refrigerated before baking; just add a few extra minutes to the baking time if baking chilled.
- Adjust the cayenne pepper to your preferred spice level for a milder or hotter sauce.
- Use a non-stick spray or butter to grease the casserole dish to prevent sticking.
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Mexican-American
