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.
Preheat oven to 350 degrees F.
Prepare a 9 x 13 inch pan by spraying with nonstick cooking spray.
In a small bowl, mix chicken, black beans and shredded cheese.
In a small saucepan, mix cream of chicken soup and red enchilada sauce. Warm over low heat.
Take each biscuit, and flatten and stretch with your fingers. Fill with approximately 3 Tablespoons chicken filling. Fold over the biscuit and gently seal by pinching with fingers.
Fill the remaining biscuits, and arrange in the 9 x 13 inch pan.
Pour the warmed sauce over the fold-overs.
Bake for 35 minutes or until the biscuits are cooked through.