Grab your Margarita and enjoy this simple recipe on Cinco de Mayo!
Chicken Enchilada Bubble-Up Bake
2 cups shredded deli rotisserie chicken
1 can (15 oz) black beans, drained, rinsed
1 can (10 oz) red enchilada sauce
1/2 cup Thick ‘n Chunky salsa
1 can (16.3 oz) refrigerated buttermilk biscuits (8 biscuits)
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons sliced green onions (2 medium), if desired
1 Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
2 In 10-inch nonstick skillet, cook chicken, beans, enchilada sauce and salsa over medium-high heat, stirring occasionally, 3 to 4 minutes or until hot. Spoon into baking dish.
3 Meanwhile, separate dough into 8 biscuits. Cut each into 8 pieces.
4 Add biscuit pieces to chicken mixture, stirring gently until pieces are coated.
5 Bake 25 to 28 minutes or until biscuits are deep golden brown and thoroughly baked. Sprinkle cheese evenly over top; bake 4 to 5 minutes longer or until cheese is melted. Sprinkle with green onions. Serve with additional salsa, if desired.