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Jan 08
121

Recipe Makeover: Bubble Up Enchilada Casserole

You may be thinking “haven’t I see this recipe on here before?” and if you are, the answer is…kind of. Bubble Up Enchilada Casserole is one of the first recipes I ever posted and it’s been one of the most popular as well. While I’ve always been a big fan of the flavors (what’s not to like?) I never found the original very filling for the points. I actually wavered about whether to post it in the first place. When people would rave about the recipe, I used to think “really?” because although it was delicious, it just didn’t satisfy me.

I’ve been meaning to make some adjustments to the recipe for a while now, especially since some of the ingredients I originally used have become difficult to find. This time I used leaner ground turkey (and more of it), regular (as opposed to reduced fat) biscuits, a little less cheese and I added a can of black beans to make the dish more filling. I know a lot of people really liked the original recipe, but I urge you to try it this way – it’s so much better!  I was definitely satisfied with one serving and I loved the addition of black beans to the flavor profile. This is the way I wish the recipe had turned out the first time! I’m keeping the old version on the site, but even if you loved it that way I think you should give this makeover a try. You won’t regret it!

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Recipe Makeover: Bubble Up Enchilada Casserole

Yield: 6 servings

Ingredients:

  • 1 ¼ lbs extra lean ground turkey (I used Jennie-O)
  • 1 (10 oz) can enchilada sauce
  • 1 (8 oz) can tomato sauce
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (7.5 oz) can refrigerator biscuits, cut into quarters (I used my store brand Tops “Homestyle” biscuits)
  • 1 cup shredded low fat Mexican Cheese (I used Weight Watchers brand)

Directions:

  1. Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
  2. Brown turkey in a large skillet or sauté pan.
  3. Add the enchilada sauce, tomato sauce and black beans and stir to combine. Stir the biscuit pieces into the meat mixture.
  4. Transfer the entire mixture to the prepared baking dish and spread out evenly. Bake for 25 minutes. Remove from the oven and sprinkle the cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.

Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
307 calories, 34 g carbs, 6 g fat, 32 g protein, 4 g fiber (from myfitnesspal.com)

adapted from multiple message board posts on weightwatchers.com

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121 Responses to “Recipe Makeover: Bubble Up Enchilada Casserole”

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    AP — January 8, 2012 @ 2:24 am

    Looks delicious! I was thinking of adapting with super lean beef and fat free refried beans. Do you think the beans would behave strangely since they are a much different consistency than black beans?

    • Anonymous replied: — April 11th, 2012 @ 10:51 pm

      this is very yummy but hard to make for just 1 person…does it freeze well?

    • Anonymous replied: — October 26th, 2013 @ 1:02 pm

      You’re looking at casserole recipes for one person?

    • Megan replied: — November 4th, 2013 @ 11:29 pm

      Single people get hungry & like casseroles, too.

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    Krystal — January 8, 2012 @ 9:03 am

    When I made this from the old recipe…I added black beans! Yum! This one looks good and I will definitely give it a try!

    • emilybites replied: — April 17th, 2012 @ 7:54 pm

      Hope you love it, Krystal!

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    emilybites — January 9, 2012 @ 1:53 am

    AP – It might be a little mushy? I guess the only way to find out is to try it!

    Krystal – Great minds think alike! :)

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    Anonymous — January 9, 2012 @ 2:42 am

    Givin this a try tonight for dinner! It looks delish and is kidlet friendly too! Its in the oven right now :)

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    Mallory — January 9, 2012 @ 4:17 pm

    I can’t do ground turkey but I plugged this into the recipe builder using lean ground beef and it came out to be 10 pts+. I’m definitely going to give it a try!

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    Michelle — January 9, 2012 @ 4:31 pm

    I usually add black beans to mine as well. And sometimes I throw in 1/2 – 1 cup of frozen corn. Very versatile recipe!

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    Katie @ On the Banks of Squaw Creek — January 9, 2012 @ 10:05 pm

    This looks so good! I’m rounding up some ground turkey recipes to feature on my blog next Tuesday. Would it be alright if I feature yours?

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    Lana — January 10, 2012 @ 8:40 am

    This looks so good! Do you think it would reheat ok in the microwave?

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    Anonymous — January 10, 2012 @ 1:07 pm

    I’ve seen people add beans to this before, even corn.

  10. #
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    Jenna — January 10, 2012 @ 3:24 pm

    yummm!! I’m definitely making this recipe this week! I already have most of the ingredients for it at home already! :)

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    Sandra Bragg — January 10, 2012 @ 8:42 pm

    FYI, just for funsies, if you have a large cast iron pan, you can brown the meat in that, mix in everything and just pop it straight into the oven. It cooks up great and makes it a truly ONE DISH meal. :-) I’m making this tonight and trying it with the black beans!

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    Jenn — January 10, 2012 @ 9:51 pm

    Hi Emily –

    I made some tweaks to your original recipe that you may want to try! I use mild green chile enchilada sauce instead of red, add some cumin and garlic powder while browning the meat and I also add about 1/2 of an onion, chopped. Gives the flavor a little more depth and is super delicious!

    I love you blog – you ALWAYS help me out when I’m in a pinch!

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    Kathleen — January 11, 2012 @ 12:43 am

    This recipe is in the oven as we speak! I substituted boneless, skinless chicken breasts for the turkey since my family isn’t too fond of turkey. Hoping this tastes as good as it looked before it went into the oven! If it does, I think I’ll tweak it with some poblano peppers, maybe try it with a cheese cream sauce (one that is lower in calories with a Neufchatel cream cheese, Chihuahua cheese, and buttermilk), and definitely some green onions! Great recipe, the house is smelling like a Mexican restaurant already!

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    emilybites — January 11, 2012 @ 12:56 am

    All your tweaks and additions sound delicious! You all are so creative, and yes, this is a very versatile recipe!

    Lana – I microwaved my leftovers and thought they were delicious!

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    Kelly | Eat Yourself Skinny — January 11, 2012 @ 1:24 am

    Mmm this looks SO delicious! Comfort food at its finest, fabulous recipe! :)

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    julie — January 11, 2012 @ 2:07 am

    I really like your addition of the beans. I’m a huge fan of them; especially in Mexican food. This looks perfect!

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    emilybites — January 11, 2012 @ 2:45 am

    Thanks Kelly! I love me some comfort food. :)

    Julie – I love black beans too! Hope you like it!

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    Anonymous — January 17, 2012 @ 1:02 am

    Made this except subbed the ground turkey for Morningstar Farms meatless crumbles!! Sooo good!

    • emilybites replied: — January 17th, 2012 @ 2:51 am

      Awesome! Glad you were able to enjoy it vegetarian-style. :)

    • annie replied: — March 31st, 2013 @ 7:46 pm

      any idea how many pp there are with the meatless crumbles?

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    Katherine Q — January 18, 2012 @ 11:56 pm

    Yum! My boyfriend and I just had it for dinner :-) I added a little taco seasoning bc I love spicy food. I also crushed up a couple tortilla chips and sprinkled on top right before eating… I know that adds points but I love the crunch!! and of course a dollop of fat free sour cream!

    • emilybites replied: — January 19th, 2012 @ 1:59 am

      Yum, tortilla chips would be a good add in – I love a little crunch! Glad you both liked it. :)

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    Jennifer — January 21, 2012 @ 2:43 pm

    Another great recipe that reheats well for lunch! Thanks :)

    • emilybites replied: — January 22nd, 2012 @ 12:55 am

      Thanks Jennifer!

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    Anonymous — January 23, 2012 @ 12:20 am

    Yum! I had this tonight and modified it as well. I put olive oil in my pan and sauteed half a white onion, a yellow bell pepper, and some garlic. Then added lean turkey meat and browned that seasoning with some cumin, chili powder, and garlic powder. Rather than the tomato sauce, I added salsa and then the enchilada sauce and tossed in a can of green chili’s. Like a previous poster I did this in my cast oron skillet and put it directly into the oven. It was DELISH!

    • emilybites replied: — January 24th, 2012 @ 3:51 am

      Sounds awesome!! I need to get a cast iron pan…

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    Jordan — January 24, 2012 @ 12:38 am

    Hey Emily, I’ve got a blog of my own going — more of a personal weight loss story — I’ve been posting the recipes that I’ve tried that I like. Is there any way I could post a few from your website with my personal edits while still giving you credit? I’m not sure how this whole blog thing works…

    I love your recipes so much! :)

    –Jordan

    • emilybites replied: — January 24th, 2012 @ 3:50 am

      I see you already posted this one! Sure, the way you did it was perfect. The general rule of thumb is that you take your own pictures, re-write the recipe in your own words and ALWAYS credit the blog where you found it with a direct link to the original recipe on their site. You did great! :)

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    Denielle — January 24, 2012 @ 2:36 pm

    I did like the others and added some garlic powder, cumin, and red pepper while browning the meat. This recipe was fabulous! My dad and fiance both gobbled it up!

    • emilybites replied: — January 24th, 2012 @ 6:21 pm

      Sounds awesome, glad it was a hit with your fam :)

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    Lani Pietsch — January 30, 2012 @ 2:44 am

    I am a HUGE fan of your recipes! I haven’t looked at other sites in months! Anyway this recipe was delicious! I really enjoyed it and my husband was very impressed! Thanks for all of your hard work! I did add spinach and mushrooms just to get some veggies in there!

    • emilybites replied: — January 30th, 2012 @ 3:10 pm

      Thanks so much, Lani! I’m really glad you loved the recipe. This one is definitely easy to adapt or add to when you want to throw in some extra ingredients. :)

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    Kim — January 30, 2012 @ 3:19 pm

    going to be making this tonight but I am using ground chicken instead since im not a big fan of ground turkey but I wish I could find a way to make it lower sodium

    • emilybites replied: — January 30th, 2012 @ 3:22 pm

      I have no idea if this is high in sodium, but the only thing I could imagine that would be making it that way would be the enchilada sauce. You could always make your own or try to find some with lower sodium!

    • Anonymous replied: — July 28th, 2012 @ 3:35 pm

      Actually black beans carry a lot of sodium themselves. I think pinto beans have a little less sodium. Maybe, Kim, you could try those.

    • Stacee Tweedlie replied: — October 16th, 2012 @ 11:42 pm

      You can also buy low or no salt black beans…

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    Kim — January 30, 2012 @ 3:46 pm

    yeah when I entered it into MFP the biscuits and the Enchilada sauce caused it to be high and i’ve never seen lower sodium enchilada sauce

    • emilybites replied: — January 30th, 2012 @ 3:58 pm

      I googled “low sodium enchilada sauce” and there were a ton of recipes listed, so you could always make your own since that’s important to you!

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    Lauren — February 2, 2012 @ 12:10 am

    I made this tonight…currently in the oven and can’t wait to try it. My boyfriend and I really like spicy food, so I added a can of Rotel diced tomatoes with habaneros to give it an extra kick.

    • emilybites replied: — February 2nd, 2012 @ 12:14 am

      Yum! Hope you both love it. :)

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    Anonymous — February 2, 2012 @ 8:45 pm

    Hey Emily I made this recipe last night and it was delicious! Couldn’t believe how simple and yummy it was! Only thing is when I entered it into the WW recipe builder it came out to 11 points. Are you sure each serving is 7 points?

    • emilybites replied: — February 2nd, 2012 @ 8:53 pm

      Yup! I’m 100% positive. I just double checked it in the recipe builder and every ingredient I used is in there correctly! As I said in the ingredients, I did use my store brand biscuits, so if you used a different brand maybe yours were a LOT more points?

    • Heather Gerstl replied: — October 16th, 2012 @ 2:08 pm

      I made this last night and loved it! I used reduced fat biscuits and also added a can of diced green chiles. The WW recipe builder also put it at 11 points for me. It’s ok though because I found that 1/6 of the recipe is a HUGE serving. Looking forward to leftovers tonight.

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    Anonymous — February 2, 2012 @ 8:59 pm

    I used the store brand biscuits as well-homestyle. I guess I will double check the biscuit nutrition facts because they are not on the WW site and I just selected one of the options that was available. I am really trying to figure out why the points are so high. It was so good.

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    b6edb198-557e-11e1-95eb-000bcdcb5194 — February 12, 2012 @ 1:37 pm

    Has anyone frozen this? I need to make for a large crowd and need to cook ahead-this sounds like a yummy dish!

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    Maura — February 14, 2012 @ 1:56 am

    Made this tonight for dinner…Wonderful! I did however make a rookie mistake and forgot to check the ounce label on my biscuits causing an increase of 2p+ per serving…ack! Good thing I had the extra points to use :o)

    • emilybites replied: — February 15th, 2012 @ 7:55 pm

      Happy you loved it! It’s easy to misread those things – happens to the best of us! Glad you had the points. :)

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    Anonymous — February 15, 2012 @ 2:53 am

    Wonderful Valentines evening dinner for my Sweetie and I!

    - we used 96% lean Ground beef and I diced up green onions and Poblano pepper along with 3 cloves of garlic when I browned the meat.
    Thanks so much for the excellent recipe..

    • emilybites replied: — February 15th, 2012 @ 7:55 pm

      Yay, I’m so happy to hear you both liked it. Sounds like you made some good additions. Happy Belated Valentine’s Day!

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    Anonymous — February 21, 2012 @ 3:25 am

    Emily, i love your website . . . your recipes, the photos, the commentary, the ease of printing (for most recipes). I made this tonight with a little tweaking. I used leftover rotisserie chicken (breast meat only), and reduced fat crescent rolls since my store didn’t have 7 oz size for reg biscuits. It was amazing! Totally satisfying! Looking forward to making many more of your recipes!!

    • emilybites replied: — February 21st, 2012 @ 7:56 pm

      Aw, thank you! There’s actually a green print button at the end of every one of my posts, so they should all be easy to print. People miss it all the time though! I’m so glad you enjoyed this. :)

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    Anonymous — February 21, 2012 @ 7:10 pm

    I am loving your site. I’m thinking about making this but with ground chicken and green chili enchilada sauce and maybe pinto beans (not a fan of red sauce or black beans. lol) So I guess it would be a green chili chicken enchilda bubble up cassarole. lol

    Love Love Love ALL your ideas.

    • emilybites replied: — February 21st, 2012 @ 8:00 pm

      Thanks so much! I’m sure it would be delicious that way – let me know!

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    dsl — February 25, 2012 @ 6:20 pm

    Have you ever tried this with whole wheat tortillas instead of biscuits?

    • emilybites replied: — February 25th, 2012 @ 11:28 pm

      Nope! I do have a recipe for traditional chicken enchiladas on here, but the biscuits are the “bubble up” part of this casserole!

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    Anonymous — March 12, 2012 @ 1:08 am

    Hi Emily! I just recently found your site & love your recipes. They’re so easy to make & use common ingredients which I really enjoy. I tried this one today for the first time & it’s delicious! I had some pico de gallo in my refrigerator & added a little to the recipe & I can’t wait to eat the next serving! Thank you for all of your genius recipe ideas. =)

    • emilybites replied: — March 12th, 2012 @ 2:26 am

      Thanks so much for your nice comment! I’m so glad you liked this recipe. It makes great leftovers! Enjoy :)

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    wildbluewonder — March 12, 2012 @ 4:36 pm

    Can’t wait to try this tonight!! Yum.

    • emilybites replied: — March 30th, 2012 @ 11:07 pm

      Hope you love it!

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    Anonymous — March 30, 2012 @ 8:04 pm

    I love that you divide your recipes into realistic portion sizes! I see a lot of “light” recipes, but for a 9×13 dish, its broken into 12 portions, to make it look like its low-calorie, but at the end of your tiny portion, you’re still starving…which totally defeats the purpose!

    So, thank you for making the portion sizes realistic and the perfect amount to satisfy!

    • emilybites replied: — March 30th, 2012 @ 11:10 pm

      Thank you! It always bums me out when I see that too. I love to eat and I want to feel satisfied when I’m done! :)

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    Run Mommy Run — April 2, 2012 @ 11:31 pm

    WE LOVE YOU! Yes, it’s true! This recipe was a big hit! I told the family I was making a casserole and I got grumbles……..that was until they tasted it. The store was out of ground turkey, so I substituted ground chicken breast and it was delicious! It was a win-win situation for everyone! Thank you!

    • emilybites replied: — April 7th, 2012 @ 9:12 pm

      Aw, thanks! I’m so glad everyone loved it :)

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    stratcat45 — May 16, 2012 @ 12:06 am

    Made this tonight – LOVED IT!!

    • emilybites replied: — May 24th, 2012 @ 1:01 am

      Yay! Thanks for telling me :)

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    Kari — June 4, 2012 @ 8:26 pm

    This recipe is also very easy to make vegan — sub your favorite vegan crumbles for the ground turkey, and find some “accidentally vegan” refrigerator biscuits (Kroger Homestyle is what I buy). I usually add a zucchini to bulk it up a bit more too, and top it with Daiya Vegan Cheese.

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    Misty — June 23, 2012 @ 12:11 am

    I have never been a fan of ground turkey, but this was delicious fresh and reheated the next day, My husband and six year old even loved it! Can’t wait to try more ground turkey recipes!

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    Tara Milligan — August 7, 2012 @ 9:42 pm

    Made this for dinner tonight – it was a huge hit! My 3 year old and 18 month old both ate a huge helping, and my husband and I loved it as well. Not too surprised, every one of your recipes that I’ve tried have been great.

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    Jayne — August 12, 2012 @ 10:32 pm

    Found out about your Blog in a recent Weight Watcher meeting and this is the first recipe I made. I’ve been married for 4 years and been making meals from all types of cookbooks for my hubby and tonight he actually said this is probably the BEST meal I’ve ever made! I followed your recipe exactly as written. Thanks so much for creating a WW friendly dinner that tastes great. We try to eat healthy and it looks like your website is going to be my new “go-to” site for healthy meals that actually taste good. Thanks again for the great tasting and simple recipe! I can’t wait to try another one!!!

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    Anonymous — August 16, 2012 @ 12:59 am

    Funny, I found out about this at my WW meeting too. I decided to try some new recipes and liven up our dinner routine. My husband said he liked it and I should make it again. I used 6 reduced fat Grand’s biscuits cut up as I figured that would be one biscuit per serving. I even thought about adding some green peppers next time to make it even more filling. This is great comfort food Thank you for sharing this! .

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    newwifey — August 16, 2012 @ 2:40 am

    Umm yea, this recipe is super guy approved!! Made it for my husband and he LOVED it! Didnt believe it was a WW recipe. Thanks for this! You are awesome!!

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    Anonymous — August 28, 2012 @ 12:00 am

    Easy, quick, adaptable and super yummy. It’s a total comfort recipe! My family LOVED it and I am making it for the second time this week. As a side note, I added: onions, green pepper, a little cumin, a little chili powder and a little garlic powder.

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    LauraM — August 29, 2012 @ 1:23 am

    This is in the oven now!! I added a can of diced green chiles!! can’t wait to dig in!!!

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    smashleypdx — August 31, 2012 @ 12:16 am

    I made this for dinner tonight – It was awesome!!! I subbed diced tomatoes for the tomato sauce and added a little chili powder, garlic, and cumin. I will definitely make it again!

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    Anonymous — September 1, 2012 @ 5:43 pm

    I made this for a family Tamale-Cooking Festival/Latin-themed Reunion…I doubled the recipe and used 1.5 cans of the Pillsbury Grandes Reduced fat Whole Grain homestyle muffins for a little more fiber and (slightly) less fat, and cut them into six pieces each. I also added 1 packet of reduced sodium taco mix to the browned meat I increased the baking time to about 40 minutes before I put the cheese on, but it still worked out famously. THANKS SO MUCH, EMILY!!!! ~Anna

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    Anonymous — September 16, 2012 @ 2:02 am

    This was so great! Thanks for posting. My husband and I both just started weight watchers and we couldn’t believe this was “7 points”. The biscuits give it a nice sweet taste that I wasn’t expecting.

    I will most definitely make this again.

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    Anonymous — September 21, 2012 @ 12:55 am

    We really liked this. Made it with extra lean beef. Added a bit of onion, garlic, cumin, and chili powder to the meat as others suggested. Topped each serving with lite sour cream and scallion after the bake. Great! Could be made with shredded chicken, ground chicken, etc.

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    Guinness Gal — September 22, 2012 @ 1:51 am

    I was a little concerned about how this would turn out, but it was really yummy. I added some onion, garlic and cumin to the turkey and used HOT and spicy enchilada sauce and it was really delicious. Can’t wait for leftovers tomorrow!

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    A Bit Prissy — October 18, 2012 @ 1:00 am

    I was worried how this would taste only because of the biscuits, but I made it for dinner tonight and I loved it and so did the boyfriend! I had to make some homemade enchilada sauce because I forgot a can at the store and I added a can of rotel tomatoes and chilies and it’s amazing. I just got done eating it and my boyfriend is working on his second plate. Love it and I’ll be making it again! Also, SUPER easy to make.

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    Kristen T. (ww member) — October 30, 2012 @ 11:41 pm

    I made this tonight & swapped sauteed mushrooms & onions in place of the black beans. My hubby doesn’t like black beans. This recipe is really, really good! Highly recommend it!

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    Kate Balconi — November 17, 2012 @ 11:20 pm

    I added sliced mushrooms to this because I wanted to make it even heartier. Great result!! (Followed rest of recipe exactly!)

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    Kate Balconi — November 17, 2012 @ 11:29 pm

    I added sliced mushrooms to this because I wanted to make it even heartier. Great result!! (Followed rest of recipe exactly!)

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    Jaime — January 7, 2013 @ 7:34 pm

    Made these Friday night… ate two servings. OOPS! Sooo gooood, I’m honestly debating with myself if tonight is too soon to make them again.

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    Anonymous — January 12, 2013 @ 9:48 pm

    We really like the original recipe, but this sounds good, too. We like sliced green onions on top. . . Lots of them!

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    Amanda - Cupcakes and Corndogs — January 14, 2013 @ 4:18 pm

    This was AWESOME! I featured it on my blog for my favorite WW friendly recipes of the week! http://www.cupcakesandcorndogs.com/2013/01/ww-friday-favorites-little-late.html

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    Anonymous — January 14, 2013 @ 5:50 pm

    I used chicken breasts instead, and it was amazing. So glad I found your blog!

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    NoworNever12 — January 15, 2013 @ 2:39 am

    I don’t understand how you got your nutrition facts. I added the calories of each ingredient you listed and got 479 calories for a sixth of a casserole. That portion seems large to me anyway, but for an eighth of a casserole I still got 359… Can you tell me what I’m missing?

    • Anonymous replied: — January 20th, 2013 @ 1:20 am

      I think the variance is dependent upon the biscuits chosen. If you look up the nutrition value on fitness pal, I see some that are as little as: 1 biscuit=100 calories, 4 fat, 14 carbs, 2 proteing and as high as: 1 biscuit=170 calories, 7 fat, 25 carbs, 3 protein. Which ends up being 3 points for one and 5 points for the other.

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    Anonymous — January 20, 2013 @ 1:20 am

    I think the variance is dependent upon the biscuits chosen. If you look up the nutrition value on fitness pal, I see some that are as little as: 1 biscuit=100 calories, 4 fat, 14 carbs, 2 proteing and as high as: 1 biscuit=170 calories, 7 fat, 25 carbs, 3 protein. Which ends up being 3 points for one and 5 points for the other.

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    Anonymous — February 12, 2013 @ 11:11 am

    I made this last nite and….it was fantastic! My husband loved it! I added in some green chilies,about 1/2 can of corn,onion and some garlic-garlic(tastefully simple). It made enough that we are haveing left overs for supper tonight. Thanks for all the work you put into posting these recipes.!!

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    Anonymous — February 20, 2013 @ 12:21 am

    I just made this tonight. Awesome! I used red beans since that is all I had on hand, added corn, onion and an orange bell pepper. Also I made my own sauce. It was great! Even my super picky 8 year old loved it.

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    Accidentally Wonderful — February 21, 2013 @ 4:32 pm

    Can this be made ahead and frozen? It sounds delicious!

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    Ness P — February 26, 2013 @ 12:16 am

    I cant believe this!! Im sitting at the table right now enjoying my 10 PP serving! The flavor is absolutely amazing and the portion is a very good/filling size. I’ve tried 3 recipes from this site already and I am absolutely in love!! Thank you so much Emily for sharing your wonderful delights with us!!!

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    Anonymous — April 3, 2013 @ 9:55 pm

    How much is a Serving?
    Cindy

    • Anonymous replied: — May 21st, 2013 @ 3:19 am

      You just have to divide the pan into 6 servings, so eyeball it.

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    Erin — April 15, 2013 @ 11:57 pm

    I have loved every recipe I have made of yours, but this one tops them all. YUM!!!! The flavor of this was amazing, and my super picky 4-year-old even ate all I gave her…that hardly ever happens! I did add half of an onion, diced, to the meat while it was browning, and I had half a small can of diced green chilies that I added with the beans and sauces. Super delish! Thanks, Emily!!

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    Anonymous — April 27, 2013 @ 2:36 am

    Love this recipe….but my biscuits were still doughy. Funny I poked four of them with a toothpick and they seemed okay, but they were still doughy. I accidentally put in more enchilada sauce then called for. Would that affect the biscuits? And I am at high elevation, would that have something to do with it? Still loved it. I think I might make some cornbread with my leftovers and trash the biscuits this time.

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    Anonymous — May 13, 2013 @ 12:00 am

    Just had this tonight – delicious! Thank you for another great recipe.

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    Anonymous — May 19, 2013 @ 11:18 pm

    Just had this to ugly and substituted chicken for the turkey. Awesome!

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    Cassie — June 11, 2013 @ 2:59 pm

    Just wanted to comment—had to make a few substitutions as this is one of my all time favorite quick weeknight meals but I found myself lacking both tomato sauce and enchilada sauce. So I did as PP said and subbed salsa for the tomato sauce and then made enchilada sauce out of a can of crushed tomatoes. Still turned out amazing. I absolutely LOVE how versatile all of your recipes are Em!

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    Sarawackadoo — June 13, 2013 @ 4:54 am

    I made this tonight, skipping the beans but adding cilantro, corn and frozen spinach. It was pretty delicious, except that not all of the biscuit cooked. I’m not sure if I need a high temperature or for it to cook longer. My oven sucks, so maybe both…

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    Amanda — June 13, 2013 @ 11:59 pm

    Made this tonight for supper, was afraid that the biscuits would be doughy, but they were NOT. My Dad and I are doing Weight Watchers together and he is a picky eater and this recipe was a winner in his book…it got the “you can make that one again” approval! Thanks, love your website :)

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    Emily C — July 17, 2013 @ 2:41 am

    Hi Emily,
    Do you cook the biscuits before adding into the dish, or do you cut the raw dough into squares and they cook with all the other food? Thank you so much! I love your website and recipes!!

    Sincerely,
    Emily

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    Anonymous — July 23, 2013 @ 2:17 am

    Made this tonight exactly as per your directions, and it was fantastic! Got a thumb’s up both from my hubby and our picky kiddo! Said kiddo did find it a tiny bit spicy (the enchilada sauce I used was mild, but it must have still had some sick), so I toned hers down for her with a spoonful of light sour cream. Emily, you’ve helped my mealtimes go so much more smoothly. Everything of yours I have made so far is excellent, and everything is so easy to prepare! Oh, for those looking for a good side dish for this, I served it with watermelon and also Warm Mexican Corn Salad, a fantastic recipe I got from another great site–Skinnytaste. It was insanely delicious paired with this!

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    Anonymous — July 24, 2013 @ 1:56 pm

    I made this last night and it was delicious!

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    Anonymous — July 30, 2013 @ 2:29 pm

    I had been eying this recipe for months and I finally got around to making it last night and it was well worth the wait. So quick and easy to put together and we loved it! We served it with a dollop of light sour cream and some fresh salsa and tortilla chips.

    Thanks Emily! You now have another regular reader :)

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    Unknown — August 1, 2013 @ 7:18 pm

    I want to try this recipe, but prefer green enchilada sauce. What would you recommend I use to replace the tomato sauce ( as I’m thinking it would taste funny with the green sauce & tomato sauce).
    Thanks!!

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    Anonymous — September 30, 2013 @ 8:12 pm

    Can I prepare this meal and freeze it prior to baking it? Then thaw it in the fridge overnight and bake it, like normal?

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    Anonymous — October 2, 2013 @ 4:33 pm

    I imagine the texture of the biscuits would get weird if you freeze prior to baking, but I’ve never tried it. However, I freeze leftovers all the time and it tastes delicious reheated!

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    Anonymous — October 3, 2013 @ 2:29 am

    I made this tonight and it was awesome. I used 1lb of the super lean ground beef instead of the turkey, a bit of taco seasoning, and I added some onion and corn. It came out incredible. I was totally stuffed after one serving, but it was so good that I could have eaten more. I’m loving these recipes that don’t leave you feeling totally unsatisfied afterwards.

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    Anonymous — January 21, 2014 @ 1:36 am

    Wonderful recipe Emily! For someone as carb-crazy as myself, it’s nice to have a touch of the biscuit in there. Tastes decadent! I put a dollop of low fat sour cream on top. Absolutely delicious!

    Thanks! –Elizabeth

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    Anonymous — January 23, 2014 @ 12:45 am

    Outstanding!!! Seasoned turkey with salt, pepper, garlic powder, and cumin. Otherwise followed recipe. Make it! Now! Stop reading reviews and start cooking!!

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    Sarah — February 5, 2014 @ 7:58 pm

    I may have already posted a comment on this a while ago but it’s worth another one. My husband and I give this two big thumbs up!! I usually make it once a week and we both get excited about enchilada casserole night! It’s great as is, but lately I’ve been adding some cornstarch to the mix to make it even thicker and I actually roll out the biscuit dough and lay it on top of the whole mixture so it puffs up and creates this awesome crust across the top of the casserole (like a chicken pot pie). Either way you go, this recipe is wonderful! I’ve also added sriracha sauce to the mix because we like things super spicy and have contemplated adding corn. I just love how versatile it is. I’ve made it so many times that I don’t even have to look at the recipe anymore because I have it memorized!
    Emily, I’ve never used a single source so many times for recipes as I have with you & your blog. I’ve made way more of your recipes than I have other blogs and even Food Network chefs (Rachael Ray, Giada, etc.) so Thank You!!!!

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