Bubble-Up Enchilada Casserole

by Jessica on November 4, 2011

Bubble-Up Enchilada Casserole by My Baking Heart

It’s been a little while since I served this to our friends, but it was so incredibly good that I just have to tell you about it.

This casserole has made the rounds on the message boards of WeightWatchers.com, but only a few members have blogged about it. I first saw it on ‘Emily Bites’ and was intrigued by the name. We love our enchiladas around here and it looked like the perfect weeknight meal to prepare after a long day at work. Don’t let the yield fool you, though. It says 6-8 servings, but there’s enough here to feed an army. Well, maybe not an army, but at least enough to last you over the weekend… until I can return home from San Francisco to post about the 2011 Foodbuzz Festival! Have a fabulous weekend and I’ll see you on Tuesday!! 🙂

Bubble-Up Enchilada Casserole by My Baking Heart

Bubble-Up Enchilada Casserole

Yield: 6-8 servings

Ingredients

  • 1 lb ground bison
  • 1 (10 oz) can enchilada sauce
  • 1 (8 oz) can tomato sauce
  • 2 (4 oz) cans chopped green chiles
  • 1 can reduced-fat refrigerator biscuits
  • 1-1/2 c shredded low-fat Mexican cheese

Instructions

Preheat oven to 350 degrees F and spray a 13" x 9" casserole dish with non-stick spray. Brown the bison in a large skillet and drain if needed. Add the cans of enchilada sauce, tomato sauce and chiles, then stir to combine. Cut the refrigerated biscuits into fourths, then stir them into the meat mixture.

Add the mixture evenly to the casserole dish and bake for 25 minutes. Remove from the oven and top with the cheese, then bake an additional 10 minutes. Let the casserole stand for 5 minutes before serving.

Adapted from: WeightWatchers.com & Emily Bites

Notes

PointsPlus™ Value: 8

http://mybakingheart.com/2011/11/04/bubble-up-enchilada-casserole/

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{ 32 comments… read them below or add one }

1 Salad in a Jar November 4, 2011 at 10:49 am

This looks quite interesting and very easy. Just noticed your picture by the hutch. Very cool!

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2 Erin November 7, 2011 at 3:49 pm

Wow I love this! Great idea, I have only seen it in pizza form. Definitely making this soon.

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3 Ellie@fitforthesoul November 7, 2011 at 8:45 pm

Woww this looks sooo good……I’m almost drooling because I’m so hungry too, hah! I’ve never tried bison meat, but I’m dying to have it someday!

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4 cadastru si intabulare November 8, 2011 at 7:26 am

I like this recipe a lot, it is one of my favourites. I`ve tried it this morning and it was very good, thanks for sharing.

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5 Stephanie @ The Travelling Tastebuds November 8, 2011 at 7:41 am

Hi Jessica! It was so nice to meet you at the Foodbuzz Festival this past weekend 🙂 Your blog is sooo pretty… and makes me happy! Maybe it’s the lime green… but it also makes me very very hungry… for key lime pie. But I guess the enchilada casserole will have to do 🙂

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6 Weekend Cowgirl November 8, 2011 at 6:12 pm

This looks like a great winter recipe!

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7 Eliana November 10, 2011 at 1:11 pm

I wish I lived close enough to you to be one of your friends you served this to. Could not look more delicious.

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8 Amanda February 28, 2012 at 8:49 pm

Just tried this recipe. So good, but not all the biscuits were cooked. Anyone else have this problem?

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9 Jessica February 29, 2012 at 1:14 pm

Hi Amanda! I haven’t had this problem before, but you might try leaving it in the oven for a bit longer. I know oven temps vary, so that could be the problem. Let me know if this works – thanks so much for visiting MBH! 🙂

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10 Liz September 1, 2012 at 10:52 am

Where do you buy bison meat? If you can’t find it, what would be the ww point adjustment for lean ground beef?

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11 Jessica September 3, 2012 at 9:15 pm

Hi Liz! Oddly enough, you can actually find bison meat at Wal-Mart!

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12 Tracy October 3, 2012 at 5:29 pm

I made this in a cast iron skillet and just transferred from stove top to oven which reduced the cooking time.

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13 Whitney Morgan October 10, 2012 at 10:13 am

Was just wondering if the points+ value would be the same if I used ground beef instead of Bison?

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14 Jessica October 10, 2012 at 10:38 am

Hi Whitney! From my calculations, it would be the same PointsPlus™ Value if you used the extra-lean variety of ground beef (95/15). Hope this helps! 🙂

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15 LA October 26, 2012 at 10:08 am

This may be one of the best tasting, easiest recipes ever! Love it! I had ground beef on hand and I didn’t have chiles, so I used a little bit of jalapeno instead. Pretty spicy, but still great! My 7 year old ate so much and even asked me to pack it in his lunch the next day. (Which I did and it was still great!) 🙂
I’m wondering though if I could make it ahead (minus the cheese) and bake it later. I wonder if anything would happen to the biscuits from absorbing all the liquid. Have you ever made it ahead of time?

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16 Jessica October 29, 2012 at 12:04 pm

Hi LA! I love hearing feedback like this! I haven’t tried prepping this before I was ready to bake it, so I can’t give you an honest answer… however, it never hurts to try! If you do, please let me know how it turns out. 🙂

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17 Christy January 5, 2013 at 12:44 pm

Love your site. I’m new to doing WW points. How much is one serving of the casserole to equal the given point value?

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18 Jessica January 6, 2013 at 10:19 am

Hi Christy! The PointsPlus™ Value of 8 is based on a 6-8 serving yield. Start off by dividing the casserole into 8 equal servings for 8 PP each. Thanks for reading and I hope to see you around MBH again soon – good luck with your WW journey! 🙂

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19 Joy January 10, 2013 at 6:18 pm

The ingredients list calls for 2 cans of diced chiles but the recipe never uses them. Do you add them with the sauces? Are the biscuits “regular-sized” or grands?

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20 Jessica January 11, 2013 at 10:42 am

Hi Joy – I’ve edited the post to include the chiles. Just an oversight! 🙂 I normally use regular-sized biscuits, but I’m sure the Grands!® will work just fine.

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21 Valerie January 20, 2013 at 2:45 pm

This looks really yummy and easy to make….I’m going to try this next weekend but with venison which I’m pretty sure will have the same PP value, if not less!! Thanks!!

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22 Valerie January 29, 2013 at 6:38 pm

Made it tonight…..super easy and super yummy…..I used ground venison instead of bison!!!
Thanks for the receipe!!

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23 Katrina July 13, 2013 at 10:05 am

My husband and I made Thursday, and it’s delicious. We couldn’t find reduced-fat biscuits, so we used whole-wheat. I would definitely recommend making this!

What is the serving size? I just divided the pan into 8 squares, but since it says 6-8 servings, I was hoping to find a clearer seeing size 🙂

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24 Jessica July 15, 2013 at 11:22 am

Hi Katrina! I calculated points using 1/8 of the dish as the serving size. Let me know if you’d like a recalculated point value for 6 servings!

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25 Deb January 14, 2014 at 8:18 am

I was wondering if you have the nutritional value or calories per serving?? I’m on a calorie count diet and need additional info if you have it. Plan on making this dish. Sounds yummy:)

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26 Jessica January 14, 2014 at 2:10 pm

Hi Deb! I don’t off-hand, but let me see if I can put something together for you. Thanks for reading!

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27 Sanja July 17, 2014 at 10:14 pm

Do you have nutritional info on this? Calories?

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28 Jessica July 21, 2014 at 2:06 pm

Hi Sanja – I don’t, since this recipe is originally from Emily Bites. She might be able to answer you, though! The link to her blog is listed above underneath the recipe.

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29 kathryn stuart August 28, 2014 at 12:26 pm

I am wanting to make your enchiladas but can not find a serving size. Can you help?

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30 Jessica August 28, 2014 at 1:58 pm

Hi Kathryn! Once you’re ready to serve, just divide the pan into 6 to 8 servings. It’s not exact, but I’d guess 1 to 1-1/2 cups for each serving. Hope this helps!

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31 Makenzie October 2, 2014 at 6:45 pm

I just took it out after 25 minutes and the biscuits are not done at all 🙁 sticking it back in for 10.. Hope it works it looks so yummy!!

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32 Jessica October 6, 2014 at 3:41 pm

Hi Makenzie! Did leaving the casserole in for the extra 10 minutes work for you?

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