This recipe is so simple, less than 10 ingredients total, and yet, it’s one of my favorites and one of the most saved recipes I’ve shared on Whisk. I introduce you to Skinny Green Chicken Enchilada Bubble Up. Aside from the existing flavors, this dish oddly has a creamy texture (though there’s no cream) and a smoky flavor as well!
Weight Watchers
WW Points: 5 Purple, 5 Blue, 6 Green
5
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6
Whisk
Find on whisk here.
Ingredients
Chicken Breast: I used boneless, skinless chicken breast.
Salsa Verde: You can also use green enchilada sauce, but I use salsa verde which is 0 points on all WW plans.
Green Chiles: for flavor.
Poblano Pepper: for flavor.
Chili Powder: for flavor.
Biscuit Dough: I use the 7.5 oz. can of buttermilk biscuits from Walmart. You can use the biscuit dough of your choice, just be sure to calculate the points accordingly.
Cheese: I use a reduced-fat fiesta blend shredded cheese. I also recommend using fat-free cheddar or reduced-fat mozzarella.
Green Onion: for garnish.
Skinny Green Chicken Enchilada Bubble Up
Ingredients
- 7.5 oz biscuit dough (cut into 6 pieces each)
- 2 cups chicken breast (cooked, shredded)
- 16 oz salsa verde (divided)
- 1 poblano pepper (diced)
- 4 oz diced green chiles (canned)
- 1 tsp chili powder
- 1 cup reduced fat shredded cheese
- 3 green onion
Garnish Options (not included in nutritional info or points)
- cilantro (optional)
- avocado (optional)
Instructions
- Preheat oven to 350F, spray a 9×13 casserole dish with some non stick spray.
- Cut your 10 small biscuits into 6 pieces each.
- Pour 1/4 cup of your salsa verde into bottom of casserole dish and spread evenly across the bottom.
- Place 1/2 of your cut biscuits in dish on sauce.
- In a separate bowl, mix your 2 cups of shredded chicken with remaining salsa verde, diced poblano pepper, 4 oz diced green chiles, and 1 tsp chili powder.
- Spread half of your chicken mixture evenly on top of your biscuits.
- Sprinkle 1/2 cup of reduced fat shredded cheese, then repeat layer, remaining biscuits, remaining chicken mixture, and remaining cheese. (You can also save the full 1 cup of cheese for the top if you prefer.)
- Top with diced green onion, loosely cover with foil and bake for 35 minutes. Then remove foil and bake another 15 minutes.
- Cut into 6 equal servings. Store any leftovers in the fridge. Bubble up should also freeze well.
