Skinny Green Chicken Enchilada Bubble Up
WW Points: 5 Purple, 5 Blue, 6 GreenModified from original recipe at https://drizzlemeskinny.com/chicken-enchilada-bubble/.
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 9x13 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.