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Creamy Chicken Enchilada Bubble Bake

Creamy Chicken Enchilada Bubble Bake

Recipe Details


YIELD: 6 servings

PREP TIME: 15 minutes

TOTAL TIME: 50 minutes

Creamy Chicken Enchilada Bubble Bake

2 cans (7.5 oz each) refrigerated biscuits

3 chicken breasts, cooked, shredded (about 2 cups)

1 can (10.75 oz) cream of chicken soup

2 cans (4 oz each) chopped green chiles

2 cups sour cream

2 cups shredded Monterey Jack cheese (8 oz)

1/4 cup coarsely chopped fresh cilantro

1 avocado, peeled, pitted and diced

  1. Heat oven to 350°F. Separate biscuits; cut each biscuit into fourths.
  2. In a large bowl, stir together chicken, soup, chiles, sour cream and 1 cup of the cheese. Stir in biscuit pieces. Spread mixture evenly in a greased PYREX® EASY GRAB® ATLANTIC BLUE 3-QT OBLONG BAKING DISH. Sprinkle with remaining 1 cup cheese.
  3. Bake uncovered 25 to 30 minutes or until biscuits are puffed and cheese is melted. Let stand 5 minutes before serving. Garnish with cilantro and avocado.

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