Enchilada Bubble Up Casserole

Method10 steps · about 1 hr 55 min

1. 1

   Step 1: Begin the biscuit dough first, so it can rest for one hour. Dissolve the yeast into 1/4 cup warm water at the temperature recommended on the yeast package. Let that sit for a few minutes.

   Uses 1/4 cup warm water for yeast · 1 tsp active dry yeast (or instant yeast)

2. 2

   Step 2: In a large bowl, stir together the all-purpose flour (1 1/2 cups), salt (1/2 tsp), baking powder (2 tsp), and sugar (1 tsp). Finally, add the heavy cream (1 cup) and yeast water, and stir until a sticky ball of dough forms.

   Uses 1 1/2 cups all-purpose flour for dough · 1/2 tsp salt for dough · 2 tsp baking powder · 1 tsp granulated sugar · 1 cup heavy cream · yeast mixture

3. 3

   Step 3: Dust the sticky dough with flour and then turn it out onto a well floured surface. Knead the dough for about three minutes, adding flour as you go to keep it from sticking. Form the dough into a ball, place it back in the bowl, cover it loosely with plastic, and let it rest for one hour.

   Rest Dough · 60 minUses dough · Additional flour for dusting

4. 4

   Step 4: In the mean time, make the enchilada sauce. Add the oil (1 Tbsp), flour (1 Tbsp), and chili powder to a small sauce pot. Whisk the ingredients together and place over a medium burner. Allow the mixture to begin to sizzle and bubble, and continue to cook and whisk for about one minute.

   Uses 1 Tbsp cooking oil · 1 Tbsp all-purpose flour for sauce · 1 Tbsp mild chili powder blend

5. 5

   Step 5: Carefully whisk in the water (1 cup), tomato paste (2 Tbsp), cumin (1/4 tsp), garlic powder (1/4 tsp), and cayenne pepper (1/8 tsp). Allow the mixture to come up to a simmer again, at which point it will thicken. Remove it from the heat and add salt (to taste) to taste.

   Uses chili roux · 1 cup water for sauce · 2 Tbsp tomato paste · 1/4 tsp ground cumin · 1/4 tsp garlic powder · 1/8 tsp cayenne pepper · Salt for sauce, to taste

6. 6

   Step 6: Drain the black beans and add them to a bowl along with the cooked chicken (2 cups). Add the enchilada sauce and stir them together until everything is coated.

   Uses enchilada sauce · 2 cups cooked shredded chicken · 1 15-oz can black beans, drained

7. 7

   Step 7: After the dough has been resting for one hour, begin to preheat the oven to 375ºF. Coat an 8x11" or 2 quart casserole dish with non-stick spray.

   Uses Nonstick cooking spray for the casserole dish

8. 8

   Step 8: Take the dough out of the bowl and place it on a well floured surface. Press it down into a circle or rectangle, and then cut it into small, bite-sized pieces. Add the pieces to the bowl with the chicken, beans, and enchilada sauce, and carefully fold them together until evenly combined and coated in sauce.

   Uses rested dough · Additional flour for dusting · chicken and black bean filling

9. 9

   Step 9: Spread the dough mixture into the casserole dish and make sure it's in an even layer across the bottom. The mixture should not be piled too thick. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for 10-15 minutes more, or until the center is baked through.

   Bake covered for 20 minutes, then uncover for 10–15 minutes · 20 minUses dough and filling mixture · coated casserole dish

10. 10

    Step 10: Add the shredded cheese (1 cup), and bake for another 5-7 minutes. Top with sliced green onions (2) just before serving.

    Uses baked casserole · 1 cup shredded cheese · 2 green onions, sliced