Bubble Up Enchiladas is a casserole dish made with layers of biscuits, ground turkey, enchilada sauce, and topped with cheese. Only 4 ingredients are needed to make them! They call it Bubble Up because of the biscuits "bubble up" when they bake in the oven.
This was a popular Weight Watcher Recipe back in the days when Weight Watchers had their Points Plus Program. Of course, now since the program is called Freestyle, there are alternatives to making this dish even lower in points by using the 2 Ingredient Dough Recipe for Biscuits. I have tried this method before and it does work. You just have to cook the biscuits for longer.
If you love WW recipes please try White Chicken Enchiladas, Crock Pot Creamy Italian Chicken, or Weight Watchers Baked Apples.
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Ingredients for Bubble-Up Enchiladas
- Enchilada Sauce: I made this using my favorite Enchilada sauce ever which is from Trader Joe's. You might have heard stories of people having to travel for miles just to get to a Trader Joe's (Which is me of course) Whenever I go to Minneapolis (3oo some miles away) to visit my brother I like to stalk up on this sauce. Of course, you can use whatever brands that YOU LOVE for this or make your own.
- Canned Biscuits - look for cans that say reduced fat on them.
- Cheese - Fat-Free cheddar can be subbed for Mexican Cheese blend.
- Ground Turkey - 99% lean ground turkey is now zero points on Freestyle and this will help get the points of this dish down low. I also like to use to use 93% or 96% lean ground beef for this as well because who doesn't love a beef enchilada? Just make sure if you use a different protein to adjust the points in the recipe builder.
- See the recipe card below for a full list of ingredients and measurements.
Substitution Tips
- Use the recipe for 2 Ingredient Dough to make your Biscuits. This will help lower the points tremendously!
- Fat-Free Cheddar can be subbed for Mexican Cheese Blend. This cheese can be found at stores like Aldi or Wal-Mart.
- If you don't like using canned Enchilada Sauce, make your own Enchilada sauce.
How to Make Bubble-Up Enchiladas
Step 1: Preheat oven to 350 degrees. Brown turkey or ground beef and drain any fat if needed. Mix in a can of enchilada sauce and tomato sauce.
Step 2: Cut the refrigerated biscuits into fourths. Place the biscuits in a single layer in a greased casserole dish.
Step 3: Spread the ground beef mixture over the biscuit layer in the casserole dish and place it in the oven.
Recipe Tip: Usually I use a tooth pick to see if the biscuits are done.
Step 4: Take out of oven and sprinkle cheese on top. Bake for an additional 10 minutes. Let stand for 5 minutes before serving.
Pro Tips for Bubble Up Enchiladas
- Don't overmix the dough: If your recipe uses biscuits or refrigerated dough, gently mix and combine the ingredients so the pieces stay light and tender.
- Cut the biscuits evenly: Cutting the biscuit dough into similar-sized pieces helps everything cook evenly.
- Don't overcrowd the baking dish: Spread the ingredients out evenly so the biscuit pieces have room to puff up and cook through.
- Use your favorite enchilada sauce: Mild, medium, or hot enchilada sauce can be used depending on how much spice you like.
- Add the cheese near the end if needed: If the cheese starts browning too quickly, loosely cover the dish with foil while the enchiladas finish cooking.
- Let it rest before serving: Give the casserole a few minutes to cool after coming out of the oven. This makes it easier to scoop and serve.
Serving Suggestions
Bubble Up Enchiladas make an easy weeknight dinner and are hearty enough to serve on their own. For a complete meal, pair them with Mexican rice, black beans, refried beans, or a simple green salad.
Add your favorite toppings just before serving. Diced avocado, sliced green onions, fresh cilantro, diced tomatoes, sour cream, salsa, or sliced jalapeños are all delicious options.
This casserole is also great for potlucks, family dinners, and casual gatherings because it can be prepared in one baking dish and served straight from the oven.
Storage and Freezing
Store leftover Bubble Up Enchiladas in an airtight container or cover the baking dish tightly and refrigerate for up to 3 to 4 days. Reheat individual portions in the microwave or warm larger portions in the oven until heated through.
To freeze: Allow the casserole to cool completely, then transfer portions to freezer-safe containers or wrap the baking dish tightly with plastic wrap and aluminum foil. Freeze for up to 2 to 3 months.
If you tried this Bubble Up Enchiladas or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below. I love hearing from you! Follow along on Tiktok @jennarecipediaries
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Bubble Up Enchiladas - Weight Watcher Recipes
- Prep Time: 10 min
- Cook Time: 35min
- Total Time: 45min
- Yield: 6 1x
- Category: Casserole
- Method: Oven
- Cuisine: American
Description
Bubble Up Enchiladas is a casserole dish made with layers of biscuits, ground turkey and enchilada sauce, and topped with cheese. They call it Bubble Up because of the biscuits "bubble up" when they bake in the oven.
Ingredients
- 1lb of lean ground turkey or lean ground beef
- 1 (10 ounce) can enchilada sauce
- 1 (8oz ) can of tomato sauce (this is optional)
- 1 16 oz can reduced fat refrigerator biscuits
- 1 ¼ cups shredded low fat Mexican Cheese
- Extra Ingredients: Green Onions, black olives, salsa, etc. Fat Free Sour Cream
Instructions
- Preheat oven to 350 degrees. Brown turkey and drain if needed. Mix in a can of enchilada sauce and tomato sauce.
- Cut the refrigerated biscuits into fourths and add the meat over the biscuits. Then you just dump it all in a greased casserole (I use 8 X 11) and bake for 25 minutes until the biscuits are cooked through.
- Usually I use a tooth pick to see if the biscuits are done.
- Take out of oven and sprinkle cheese on top. Bake for an additional 10 minutes. Let stand for 5 minutes before serving.
Notes
WW Points: 11 Click here to see in recipe builder (will have to log in)
Nutrition
- Serving Size: ⅙th of the recipe
- Calories: 372
- Sugar: 8
- Fat: 11
- Saturated Fat: 4
- Carbohydrates: 41
- Protein: 29
Cindy Eggleston says
why don't you have your recipes printer friendly? I love them but like to print them out but would like to print out just the recipe, not everything on the whole page,
thanks!
Susie says
This was soo nummy!! My kids LOVED it, Super easy to make, My daughter enjoyed helping with it. Thanks so much for the Post.
Jenny says
I see you say it serves 6. Do you think one serving is about a cup?
Valerie says
OMG these were so good! I tweaked the recipe for more flavor. I used chicken breast and then shredded it. Sprinkled a packet of taco seasoning on the chicken. Once chicken was cooked and shredded I added a cup of corn, a cup of black beans, diced green onion, 1/2 a small jar chopped green chiles, 1/2 a small jar diced jalapeños, and then the enchilada sauce and tomato sauce. I also mixed half the cheese (low fat Monterey Jack) into the meat/sauce mixture. The only thing I will do different next time is bake it in the oven for 25 minutes and then top with the remaining cheese and then bake another 10 minutes. This time I topped with the cheese and then baked but my cheese was starting to burn but the biscuits were not quite done. So I will bake it for a bit first before topping with cheese. Soooo good! My man ate 2 giant portions. I served with sour cream and olives. I calculated it on WW and if you cut it into 8 servings its 11 points a serving. But it's a huge serving. You could certainly cut it into more servings for less points.
Brenda says
I made this tonight and it was awesome! Even my picky husband love it. I added black beans and corn. 😎
Kaitlin says
I came across this recipe some time last year and have been making it regularly since then. It is a definite staple in our house and I love that I can make it ahead of time to either stick it in the oven after work, or make it and freeze it for nights I'm not home to make dinner! Thanks!
rene'e says
I wasn't sure how I would like this...I just made it and we loved it!!! I took others advice and added green chiles, black beans, onion, cumin - I also used half lean chop meat as well as half italian turkey ground meat. It turned out perfect. I noticed several mentioned about the biscuts, I tossed mine through-out the cooking time so the ones that were on button were brought to the top - this really made a difference. Definitly a keeper! Thank You! 10pt plus - 6 serving, I just did all the calculations with the extras I added
Christa says
Greetings! Thanks so much for this delicious recipe. I have featured it at http://foodtothemax.wordpress.com/2013/05/08/bubble-up-enchiladas/ -- We want to try this as a dip next time, cause the goop would be perfect for scooping!
Crystal says
I always make this with the mild green chile enchilada sauce. My family of 5 loves it! Thanks for sharing the yummy recipe!
Whitney says
Made this tonight with some changes as suggested by others: added onions to my ground deer (instead of turkey), added chili powder, cumin, and red pepper flakes to the meat mixture. Added rotel and black beans (rinsed) to the enchilada sauce. It was excellent!! Will defnitely be making again. I didn't have time to go down to Trader Joes (the closest is about 45 mins away), so I used Kroger brand fire-roasted red enchilada sauce. Quite tasty.