Bubble Up Enchiladas

From The Culinary Couple | Adapted from Recipe Diaries

Serves 6.


  • 1 lb lean ground turkey
  • 1 onion, diced
  • 1 (15 oz) can black beans
  • 1 cup frozen corn
  • 1 (10 oz) can enchilada sauce
  • 1 (8 oz) can tomato sauce
  • 1 (16 oz) can refrigerator biscuits
  • 1 1/4 cups shredded Cheddar or Monterrey Jack cheese
  • green onions and guacamole for topping


  1. Preheat the oven to 350°F. Grease an 8×11 casserole dish.
  2. In a large pot set over medium heat, saute the onion and brown the ground turkey, about 5 minutes. Add beans and corn. Stir in a can of enchilada sauce and a can of tomato sauce. Cut the refrigerated biscuits into fourths and add them to the mixture.
  3. Spread everything into the greased casserole dish. Bake for 30 minutes until the biscuits are cooked through. (Use a tooth pick to check the biscuits.) Take the casserole out of oven and sprinkle cheese on top. Bake an additional 15 minutes. Let it stand for 5 minutes before serving. Garnish with green onions and serve with a side of guacamole.