Description
Cheesy Chicken Enchilada Biscuit Bake is a hearty, family-friendly casserole featuring tender chicken, flaky biscuit pieces, creamy enchilada sauce, and plenty of melted cheese. This easy one-pan dinner delivers all the flavors of chicken enchiladas with the comforting texture of a biscuit bake.
Ingredients
- 1 can (16 oz) refrigerated biscuit dough, cut into quarters
- 3 cups cooked chicken, shredded
- 1 can (10 oz) red enchilada sauce
- 1 cup sour cream
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 can (4 oz) diced green chiles, drained
- 1 cup corn kernels
- 2 cups shredded Mexican cheese blend
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped cilantro
- Sliced green onions for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine shredded chicken, enchilada sauce, sour cream, chili powder, garlic powder, cumin, smoked paprika, green chiles, and corn.
- Fold in 1 1/2 cups of the Mexican cheese blend.
- Spread the chicken mixture evenly into the prepared baking dish.
- Arrange the biscuit pieces evenly over the chicken mixture, lightly pressing them into the sauce.
- Sprinkle the remaining Mexican cheese blend and cheddar cheese over the top.
- Bake uncovered for 30-35 minutes, or until the biscuits are golden brown and cooked through and the cheese is bubbly.
- Allow the casserole to rest for 5 minutes before serving.
- Garnish with chopped cilantro and sliced green onions.
Notes
- Rotisserie chicken is an excellent time-saving option.
- Add sliced jalapeños for extra heat.
- Monterey Jack or Pepper Jack cheese can replace the Mexican cheese blend.
- Cover loosely with foil if the biscuits brown too quickly.
- Store leftovers in the refrigerator for up to 3 days and reheat in the oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-American