I’m always on the look out for quick dinner ideas and when I ran across this Bubble Enchilada Bake recipe, I knew I had to give it a try. It had minimal ingredients and a short preparation time. Cooking was only 30 minutes. We’re liking this so far!
Simple ingredients. Granted, I did have to buy the Grands Biscuits since I don’t keep them on hand. The original recipe called for one cup or cheddar and one cup of Monterey jack or pepper jack. I went with pre-shredded Mexican blend. Even better that it was on sale at the grocery store!
Easy enough to brown the meat, and then I added 2 tablespoons of water, 2 tablespoons of my homemade taco seasoning mix and a little can of diced chili peppers. While the meat browned, I cut the biscuits.
I have to admit, I cut the biscuits with my kitchen shears aka trauma scissors, HA! Then tossed the pieces with the enchilada sauce and threw it in a 9X13″ pan. Layered the meat mixture and then sprinkled the cheese on top.
Easy Peasy and into the oven for 30 minutes.
My biscuits didn’t look like the bubbly photo on the recipe but it smelled delicious!
Of course, I had to add some sour cream and cilantro to the top of mine.
So what was the verdict? Is it a keeper?
Hubby said it tasted good and had a “bite”, our term for spicy. By the time he was finished, he decided that it had “too much of a bite”. This could be partially my fault since I used a medium enchilada sauce and I think that made it hotter.
My verdict? I thought it was quite tasty but the ratio of biscuit to meat was not good. It needs a lot more meat and a lot less biscuit since they over ran the dish. Certainly not a carb healthy dish! HA I ate a few biscuits and then ate around them. I could have done without the biscuits altogether but they were what the recipe was named after!
So, the verdict is… not a keeper.