Life at Cloverhill

Recipe

Enchilada Biscuit Bake

I’m a big lover of all things Tex-Mex (as long as it’s not too spicy!), especially enchiladas, but sometimes I don’t feel like taking the time to fill and roll up all those flour tortilla. A great alternative is to use a can of refrigerator biscuits instead!

 

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You get all the enchilada flavours and filling, with great sauce-coated doughy biscuit bites.

 

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Load it up with sour cream, homemade guacamole and green onions – and you have a delicious meal that is easy enough for a work night. I used shredded chicken that I had cooked and froze earlier this month, making this dish come together quick.

 

What you’ll need:

  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 lb shredded, cooked chicken
  • 1 (15 oz) can black beans
  • 1 cup fresh or frozen corn
  • 1 (10 oz) can enchilada sauce (or make your own! recipe at the bottom of the page!)
  • 1 (8 oz) can tomato sauce
  • 1 (16 oz) can refrigerator biscuits
  • 1-1/4 cup shredded cheese (cheddar, monterrey jack, tex mex or a blend)
  • toppings: green onions, sour cream, guacamole

Preheat oven to 350°F. Grease a 8″ x 11″ casserole dish.

 

In a large pot, heat oil over medium heat. Saute onion for 5 minutes, then add garlic in for another minute. Add chicken, beans and corn to pot.

 

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Stir in the enchilada sauce and tomato sauce.

 

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Remove the biscuits from their package and cut each biscuit into quarters.

 

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Add cut biscuits into mixture and stir to combine.

 

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Spread mixture into prepared casserole dish. Bake for 30 minutes or until biscuits are cooked through.

 

Now it’s time to add the cheese!!! I went with this great blend of Monterrey Jack and cheddar cheese, which has a great slight salsa flavour. Perfect for a Tex Mex dish like this.

 

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Remove casserole dish from the oven and sprinkle cheese on top. Bake for another 15 minutes. Let stand 5-10 minutes before serving.

 

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Serve it up with guacamole, sour cream and green onion.

 

Make your own Enchilada Sauce!

What you’ll need:

  • 2 tbsp olive oil
  • 2 tbsp flour
  • 2 tbsp chili powder
  • 1 tsp cumin
  • 1 (14 oz) can chicken broth OR 1 cube chicken bouillon mixed with 1-1/2 cup water
  • 1 (8 oz) can tomato sauce
  • 1 tsp salt
  • 1/4 tsp garlic powder

Heat oil in a large saucepan. Stir in flour and chili powder, cooking for 1 minute. Stir in remaining ingredients. Bring to a boil and simmer for 10 minutes. 

Use what you need for the enchiladas and then refrigerate the extra sauce or freeze it for another batch.

Printable Version

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