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Chicken Taco Bubble Up Casserole

This Chicken Taco Bubble Up Casserole is a family favorite! If you love chicken enchiladas then you will love this dish! This Chicken Taco Bubble Up Casserole has everything you love in chicken enchiladas…but instead of tortillas..this recipes uses buttermilk biscuits-rotisserie chicken, corn, black beans, taco seasoning, green chiles, then smothered in delicious enchilada sauce!

Makes 8 servings

It’s like taking all the deliciousness of an enchilada, but using buttermilk biscuits instead of tortillas! It’s a dump and cook method-making for incredibly easy to make!

This Chicken Taco Bubble Up Casserole was adapted from Pillsbury and makes for a quick and easy family friendly meal that’s packed with zero point foods! It’s guaranteed to be on your dinner rotation!

What ingredients do I need to make these Chicken Taco Bubble Up Casserole?

  • Cooked skinless, boneless chicken breast or skinless rotisserie chicken-shredded or cubed. 
  • Taco seasoning mix
  • Black beans– canned. Rinsed and drained. 
  • Green chiles– canned. Diced or chopped. 
  • Frozen whole kernel corn-thawed. 
  • Red or green enchilada sauce 
  • Refrigerated buttermilk biscuits 
  • Reduced fat Mexican cheese blend-shredded.

How do I make this Chicken Taco Bubble Up Casserole?

Preheat oven to 375° degrees.  Spray 13×9-inch (3-quart) baking dish with cooking spray.

In large bowl combine, cook chicken, taco seasoning, black beans, green chiles, corn and enchilada sauce. Stir until well combined.

Separate dough into 8 biscuits; cut each into 8 pieces. Add biscuit pieces to the chicken mixture and stir gently until pieces are coated. 

Spread evenly in baking dish-be sure the biscuits are in a single layer and not layered onto of each other-this will allow the biscuits to cook more evenly. 

Bake 25-28 minutes or until biscuits are golden brown and no longer doughy in center. 

Sprinkle cheese evenly on top of casserole.

Bake for another 3 minutes or until cheese is melted. 

Garnish with fresh cilantro, tomatoes, and fat free sour cream, if desired.

Ingredients: 

  • 3 cups cooked skinless, boneless chicken breast or skinless rotisserie chicken, shredded or cubed 
  • 1 Tbsp taco seasoning mix
  • 1 can (15 oz.) black beans, rinsed and drained 
  • 1 can (4 oz.) green chiles, chopped 
  • 1 cup frozen whole kernel corn, thawed 
  • 2 (10 oz.) cans red or green enchilada sauce 
  • 1 can (8 count) refrigerated buttermilk biscuits 
  • 1/2 cup reduced fat Mexican cheese blend, shredded

Directions:

  1. Preheat oven to 375° degrees. 
  2. Spray 13×9-inch (3-quart) baking dish with cooking spray.
  3. In large bowl combine, cooked chicken, taco seasoning, black beans, green chiles, corn and enchilada sauce. Stir until well combined.
  4. Separate dough into 8 biscuits; cut each into 8 pieces. Add biscuit pieces to the chicken mixture and stir gently until pieces are coated. 
  5. Spread evenly in baking dish-be sure the biscuits are in a single layer and not layered on top of each other-this will allow the biscuits to cook more evenly. 
  6. Bake 25-28 minutes or until biscuits are golden brown and no longer doughy in center. 
  7. Sprinkle casserole with cheese. Bake for another 3 minutes or until cheese is melted. 
  8. Store leftovers in an airtight container in the fridge for 5-7 days or freeze for up to 2 months.

Recipe adapted from Pillsbury

Makes 8 (1 heaping cup) servings

4 WW Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Yield: 8

Chicken Taco Bubble Up Casserole

Chicken Taco Bubble Up Casserole

This Chicken Taco Bubble Up Casserole is a family favorite! If you love chicken enchiladas then you will love this dish! This Chicken Taco Bubble Up Casserole has everything you love in chicken enchiladas…but instead of tortillas..this recipes uses buttermilk biscuits-rotisserie chicken, corn, black beans, taco seasoning, green chiles, then smothered in delicious enchilada sauce!

Author: thepounddropper.com

Prep Time 10 minutes
Cook Time 25 minutes
Additional Time 3 minutes
Total Time 38 minutes

Ingredients

  • 3 cups cooked skinless, boneless chicken breast or skinless rotisserie chicken, shredded or cubed 
  • 1 Tbsp taco seasoning mix
  • 1 can (15 oz.) black beans, rinsed and drained 
  • 1 can (4 oz.) green chiles, chopped 
  • 1 cup frozen whole kernel corn, thawed 
  • 2 (10 oz.) cans red or green enchilada sauce 
  • 1 can (8 count) refrigerated buttermilk biscuits 
  • 1/2 cup reduced fat Mexican cheese blend, shredded

Instructions

    1. Preheat oven to 375° degrees. Spray 13x9-inch (3-quart) baking dish with cooking spray.
    2. In large bowl combine, cooked chicken, taco seasoning, black beans, green chiles, corn and enchilada sauce. Stir until well combined.
    3. Separate dough into 8 biscuits; cut each into 8 pieces. Add biscuit pieces to the chicken mixture and stir gently until pieces are coated. 
    4. Spread mixture evenly in baking dish-be sure the biscuits are in a single layer and not layered on top of each other-this will allow the biscuits to cook more evenly. 
    5. Bake 25-28 minutes or until biscuits are golden brown and no longer doughy in center. 
    6. Sprinkle casserole with cheese. Bake for another 3 minutes or until cheese is melted.
    7. Garnish with chopped cilantro, tomatoes, and fat free sour cream, if desired.
    8. Store leftovers in an airtight container in the fridge for 5-7 days or freeze for up to 2 months.

    Makes 8 ( 1 heaping cup) servings

    4 WW Points® per serving

Notes

Smartpoints: GREEN: 6 smartpoints per serving BLUE/PURPLE: 4 smartpoints per serving.

Nutrition Information:

Yield:

8

Amount Per Serving: Calories: 341Total Fat: 14gCholesterol: 75mgSodium: 250mgCarbohydrates: 29gFiber: 5gSugar: 2gProtein: 24g

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Donna

Tuesday 3rd of September 2024

OMG! This taco chicken bubble up - YUM! I made a half recipe as there is just two of us - we cleaned the pan! I used my left over “salsa verde chicken” I had made over the weekend in the slow cooker, along with the remaining black beans and corn, and added the green chili enchilada sauce. I always have the frozen biscuits so I used 4 - had to bake a little longer, but this will definitely be in our monthly rotation (probably 2 or 3 times month). Thank you for sharing with us!

Terry

Friday 15th of March 2024

Made this last night and while we loved the flavor, not all of the biscuit pieces were thoroughly baked.

Marina

Thursday 14th of March 2024

Made this for dinner and it was easy to throw together and very tasty. I used kirkland canned chicken breast and it turned out great.

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