Easy Chicken Enchilada Biscuit Bake

Easy Chicken Enchilada Biscuit Bake is the perfect dinner for a busy weeknight. Chicken, black beans and cheese are stuffed into canned, refrigerated biscuits and then baked in a combination of enchilada sauce and cream of chicken soup. The result will have your family licking their plates and begging for more.

Easy Chicken Enchilada Biscuit Bake Recipe

Here’s how this recipe went down. It was a busy Monday night after a long day at work. The kids (and I) were hungry, and I needed to make dinner in a hurry. I open up the pantry and spy a can of red enchilada sauce, cream of chicken soup and black beans. Suddenly, I remember the leftover cooked chicken and a can of refrigerated biscuits in the fridge, the challenge is on.

One of my kiddos’s favorite recipes is Chicken Crescent Bake with Canned Chicken.  So I got to work on making these chicken enchilada turnovers, and the result was fantastic. I love how the biscuits rise in the oven to form the perfect vessel for the chicken enchiladas. Everyone gobbled up this dinner, and they asked for seconds. Mission complete.

If you are looking for inspiration for dinner, look no farther. You can assemble this recipe in less than 10 minutes.  In addition, it includes common ingredients that you probably already have at home or can easily find at the grocery store.

• Diced or shredded chicken – use drained canned chicken, leftover grilled chicken, rotisserie chicken, poached chicken, cooked chicken from the refrigerator or freezer section…you get the point. Almost any chicken will do.
• Shredded cheese – use what you have in the refrigerator. Pre-shredded or shred your own. I tend to use cheddar or Mexican blend.
• Black beans – drain and rinse. You could swap these out for other beans like kidney beans, or leave them out completely.
• Refrigerated, canned biscuits – I like the buttermilk kind vs. the ones with lots of layers.
• Red Enchilada sauce – straight from the grocery store in the Mexican section.
• Cream of chicken soup – Come on, this is a blog about vintage recipes.  This is the base for all vintage sauces.

How to Make Chicken Enchiladas with Canned Chicken

For the full chicken enchilada fold-over recipe, scroll to the bottom of this page. 

1. In a bowl, mix chicken, beans and cheese.
2. Stretch each canned biscuit out with your fingers and add approximately 3 Tablespoons of chicken mixture.
3. Fold over the biscuit, sealing gently, and arrange in a 9 x 13 inch pan.
4. Next, mix enchilada sauce and cream soup in a pan on the stove top until warm; pour over the biscuits.
5. Bake for 35 minutes or until the biscuits are cooked through.

Notes About Easy Chicken Enchilada Turnovers:

• This recipe is inspired by our favorite Chicken Crescent Bake.
• Use whatever type of cooked chicken you have on hand – canned chicken (drained), rotisserie, grilled chicken, poached chicken, etc.
• Find red enchilada sauce in the Mexican aisle at the grocery store or find it online here. If you like some spice, go for the spicy version or use the mild like we did.
• My kids love black beans. You can use whatever kind you have one hand like kidney beans.  Or, leave them out completely.
• If you have leftover filling for these chicken enchilada foldovers, do what grandma would do. For instance, sprinkle it around the turnovers before pouring on the sauce. Don’t waste it.
• Looking for some more kid friendly meal ideas? Try our Spaghetti Pie, One Pot Frisco Melt Hamburger Helper, Cheeseburger Quiche and Cheeseburger Turnovers.
• These Crock Pot Chicken Ranch Nachos look like they would go perfectly with this dish!

Have you tried making desserts with refrigerated canned biscuits?

You have to try this Apricot Cream Kuchen…it’s so delicious!