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Jan 08

Recipe Makeover: Bubble Up Enchilada Casserole

Bubble Up Enchilada Casserole

You may be thinking “haven’t I see this recipe on here before?” and if you are, the answer is…kind of. Bubble Up Enchilada Casserole is one of the first recipes I ever posted and it’s been one of the most popular as well. While I’ve always been a big fan of the flavors (what’s not to like?) I never found the original very filling for the points. I actually wavered about whether to post it in the first place. When people would rave about the recipe, I used to think “really?” because although it was delicious, it just didn’t satisfy me.

I’ve been meaning to make some adjustments to the recipe for a while now, especially since some of the ingredients I originally used have become difficult to find. This time I used leaner ground turkey (and more of it), regular (as opposed to reduced fat) biscuits, a little less cheese and I added a can of black beans to make the dish more filling. I know a lot of people really liked the original recipe, but I urge you to try it this way – it’s so much better!  I was definitely satisfied with one serving and I loved the addition of black beans to the flavor profile. This is the way I wish the recipe had turned out the first time! I’m keeping the old version on the site, but even if you loved it that way I think you should give this makeover a try. You won’t regret it! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!

Bubble Up Enchilada Casserole

Bubble Up Enchilada Casserole
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5 from 2 votes
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Recipe Makeover: Bubble Up Enchilada Casserole

This Bubble Up Enchilada Casserole is filling, delicious and easy to make for a weeknight meal!


  • 1 ¼ lbs extra lean ground turkey breast
  • 1 (10 oz can) enchilada sauce
  • 1 (8 oz can) tomato sauce
  • 1 (15 oz can) black beans, drained and rinsed
  • 1 (7.5 oz can) refrigerator biscuits, cut into quarters (I used my store brand Wegmans “Homestyle” biscuits)
  • 1 cup shredded low fat Mexican Cheese, I used Weight Watchers brand


  • Preheat oven to 350 degrees. Lightly mist a 9 x 13 baking dish with cooking spray and set aside.
  • Brown turkey in a large skillet or sauté pan.
  • Add the enchilada sauce, tomato sauce and black beans and stir to combine. Stir the biscuit pieces into the meat mixture.
  • Transfer the entire mixture to the prepared baking dish and spread out evenly. Bake for 25 minutes. Remove from the oven and sprinkle the cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.


To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Nutrition Information:
323 calories, 38 g carbs, 6 g sugars, 5 g fat, 2 g saturated fat, 32 g protein, 4 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/6th of the recipe) serving: (SP calculated using the recipe builder on weightwatchers.com)
Green: 8 SmartPoints/ Blue: 5 SmartPoints/ Purple: 5 SmartPoints
Weight Watchers Points Plus:
7 per serving (P+ calculated using the recipe builder on weightwatchers.com)

Bubble Up Enchilada Casserole

201 comments on “Recipe Makeover: Bubble Up Enchilada Casserole”

  1. Looks delicious! I was thinking of adapting with super lean beef and fat free refried beans. Do you think the beans would behave strangely since they are a much different consistency than black beans?

  2. When I made this from the old recipe…I added black beans! Yum! This one looks good and I will definitely give it a try!

  3. AP – It might be a little mushy? I guess the only way to find out is to try it!

    Krystal – Great minds think alike! 🙂

  4. Givin this a try tonight for dinner! It looks delish and is kidlet friendly too! Its in the oven right now 🙂

  5. I can’t do ground turkey but I plugged this into the recipe builder using lean ground beef and it came out to be 10 pts+. I’m definitely going to give it a try!

  6. I usually add black beans to mine as well. And sometimes I throw in 1/2 – 1 cup of frozen corn. Very versatile recipe!

  7. This looks so good! I’m rounding up some ground turkey recipes to feature on my blog next Tuesday. Would it be alright if I feature yours?

  8. This looks so good! Do you think it would reheat ok in the microwave?

  9. I’ve seen people add beans to this before, even corn.

  10. yummm!! I’m definitely making this recipe this week! I already have most of the ingredients for it at home already! 🙂

  11. FYI, just for funsies, if you have a large cast iron pan, you can brown the meat in that, mix in everything and just pop it straight into the oven. It cooks up great and makes it a truly ONE DISH meal. 🙂 I’m making this tonight and trying it with the black beans!

  12. Hi Emily –

    I made some tweaks to your original recipe that you may want to try! I use mild green chile enchilada sauce instead of red, add some cumin and garlic powder while browning the meat and I also add about 1/2 of an onion, chopped. Gives the flavor a little more depth and is super delicious!

    I love you blog – you ALWAYS help me out when I’m in a pinch!

  13. This recipe is in the oven as we speak! I substituted boneless, skinless chicken breasts for the turkey since my family isn’t too fond of turkey. Hoping this tastes as good as it looked before it went into the oven! If it does, I think I’ll tweak it with some poblano peppers, maybe try it with a cheese cream sauce (one that is lower in calories with a Neufchatel cream cheese, Chihuahua cheese, and buttermilk), and definitely some green onions! Great recipe, the house is smelling like a Mexican restaurant already!

  14. All your tweaks and additions sound delicious! You all are so creative, and yes, this is a very versatile recipe!

    Lana – I microwaved my leftovers and thought they were delicious!

  15. Mmm this looks SO delicious! Comfort food at its finest, fabulous recipe! 🙂

  16. I really like your addition of the beans. I’m a huge fan of them; especially in Mexican food. This looks perfect!

  17. Thanks Kelly! I love me some comfort food. 🙂

    Julie – I love black beans too! Hope you like it!

  18. Made this except subbed the ground turkey for Morningstar Farms meatless crumbles!! Sooo good!

  19. Yum! My boyfriend and I just had it for dinner 🙂 I added a little taco seasoning bc I love spicy food. I also crushed up a couple tortilla chips and sprinkled on top right before eating… I know that adds points but I love the crunch!! and of course a dollop of fat free sour cream!

  20. Another great recipe that reheats well for lunch! Thanks 🙂

  21. Yum! I had this tonight and modified it as well. I put olive oil in my pan and sauteed half a white onion, a yellow bell pepper, and some garlic. Then added lean turkey meat and browned that seasoning with some cumin, chili powder, and garlic powder. Rather than the tomato sauce, I added salsa and then the enchilada sauce and tossed in a can of green chili’s. Like a previous poster I did this in my cast oron skillet and put it directly into the oven. It was DELISH!

  22. Hey Emily, I’ve got a blog of my own going — more of a personal weight loss story — I’ve been posting the recipes that I’ve tried that I like. Is there any way I could post a few from your website with my personal edits while still giving you credit? I’m not sure how this whole blog thing works…

    I love your recipes so much! 🙂


    • I see you already posted this one! Sure, the way you did it was perfect. The general rule of thumb is that you take your own pictures, re-write the recipe in your own words and ALWAYS credit the blog where you found it with a direct link to the original recipe on their site. You did great! 🙂

  23. I did like the others and added some garlic powder, cumin, and red pepper while browning the meat. This recipe was fabulous! My dad and fiance both gobbled it up!

  24. I am a HUGE fan of your recipes! I haven’t looked at other sites in months! Anyway this recipe was delicious! I really enjoyed it and my husband was very impressed! Thanks for all of your hard work! I did add spinach and mushrooms just to get some veggies in there!

    • Thanks so much, Lani! I’m really glad you loved the recipe. This one is definitely easy to adapt or add to when you want to throw in some extra ingredients. 🙂

  25. going to be making this tonight but I am using ground chicken instead since im not a big fan of ground turkey but I wish I could find a way to make it lower sodium

  26. yeah when I entered it into MFP the biscuits and the Enchilada sauce caused it to be high and i’ve never seen lower sodium enchilada sauce

    • I googled “low sodium enchilada sauce” and there were a ton of recipes listed, so you could always make your own since that’s important to you!

  27. I made this tonight…currently in the oven and can’t wait to try it. My boyfriend and I really like spicy food, so I added a can of Rotel diced tomatoes with habaneros to give it an extra kick.

  28. Hey Emily I made this recipe last night and it was delicious! Couldn’t believe how simple and yummy it was! Only thing is when I entered it into the WW recipe builder it came out to 11 points. Are you sure each serving is 7 points?

    • Yup! I’m 100% positive. I just double checked it in the recipe builder and every ingredient I used is in there correctly! As I said in the ingredients, I did use my store brand biscuits, so if you used a different brand maybe yours were a LOT more points?

    • I made this last night and loved it! I used reduced fat biscuits and also added a can of diced green chiles. The WW recipe builder also put it at 11 points for me. It’s ok though because I found that 1/6 of the recipe is a HUGE serving. Looking forward to leftovers tonight.

  29. I used the store brand biscuits as well-homestyle. I guess I will double check the biscuit nutrition facts because they are not on the WW site and I just selected one of the options that was available. I am really trying to figure out why the points are so high. It was so good.

  30. Has anyone frozen this? I need to make for a large crowd and need to cook ahead-this sounds like a yummy dish!

  31. Made this tonight for dinner…Wonderful! I did however make a rookie mistake and forgot to check the ounce label on my biscuits causing an increase of 2p+ per serving…ack! Good thing I had the extra points to use :o)

  32. Wonderful Valentines evening dinner for my Sweetie and I!

    – we used 96% lean Ground beef and I diced up green onions and Poblano pepper along with 3 cloves of garlic when I browned the meat.
    Thanks so much for the excellent recipe..

  33. Emily, i love your website . . . your recipes, the photos, the commentary, the ease of printing (for most recipes). I made this tonight with a little tweaking. I used leftover rotisserie chicken (breast meat only), and reduced fat crescent rolls since my store didn’t have 7 oz size for reg biscuits. It was amazing! Totally satisfying! Looking forward to making many more of your recipes!!

    • Aw, thank you! There’s actually a green print button at the end of every one of my posts, so they should all be easy to print. People miss it all the time though! I’m so glad you enjoyed this. 🙂

  34. I am loving your site. I’m thinking about making this but with ground chicken and green chili enchilada sauce and maybe pinto beans (not a fan of red sauce or black beans. lol) So I guess it would be a green chili chicken enchilda bubble up cassarole. lol

    Love Love Love ALL your ideas.

  35. Have you ever tried this with whole wheat tortillas instead of biscuits?

  36. Hi Emily! I just recently found your site & love your recipes. They’re so easy to make & use common ingredients which I really enjoy. I tried this one today for the first time & it’s delicious! I had some pico de gallo in my refrigerator & added a little to the recipe & I can’t wait to eat the next serving! Thank you for all of your genius recipe ideas. =)

  37. Can’t wait to try this tonight!! Yum.

  38. I love that you divide your recipes into realistic portion sizes! I see a lot of “light” recipes, but for a 9×13 dish, its broken into 12 portions, to make it look like its low-calorie, but at the end of your tiny portion, you’re still starving…which totally defeats the purpose!

    So, thank you for making the portion sizes realistic and the perfect amount to satisfy!

  39. WE LOVE YOU! Yes, it’s true! This recipe was a big hit! I told the family I was making a casserole and I got grumbles……..that was until they tasted it. The store was out of ground turkey, so I substituted ground chicken breast and it was delicious! It was a win-win situation for everyone! Thank you!

  40. Made this tonight – LOVED IT!!

  41. This recipe is also very easy to make vegan — sub your favorite vegan crumbles for the ground turkey, and find some “accidentally vegan” refrigerator biscuits (Kroger Homestyle is what I buy). I usually add a zucchini to bulk it up a bit more too, and top it with Daiya Vegan Cheese.

  42. I have never been a fan of ground turkey, but this was delicious fresh and reheated the next day, My husband and six year old even loved it! Can’t wait to try more ground turkey recipes!

  43. Made this for dinner tonight – it was a huge hit! My 3 year old and 18 month old both ate a huge helping, and my husband and I loved it as well. Not too surprised, every one of your recipes that I’ve tried have been great.

  44. Found out about your Blog in a recent Weight Watcher meeting and this is the first recipe I made. I’ve been married for 4 years and been making meals from all types of cookbooks for my hubby and tonight he actually said this is probably the BEST meal I’ve ever made! I followed your recipe exactly as written. Thanks so much for creating a WW friendly dinner that tastes great. We try to eat healthy and it looks like your website is going to be my new “go-to” site for healthy meals that actually taste good. Thanks again for the great tasting and simple recipe! I can’t wait to try another one!!!

  45. Funny, I found out about this at my WW meeting too. I decided to try some new recipes and liven up our dinner routine. My husband said he liked it and I should make it again. I used 6 reduced fat Grand’s biscuits cut up as I figured that would be one biscuit per serving. I even thought about adding some green peppers next time to make it even more filling. This is great comfort food Thank you for sharing this! .

  46. Umm yea, this recipe is super guy approved!! Made it for my husband and he LOVED it! Didnt believe it was a WW recipe. Thanks for this! You are awesome!!

  47. Easy, quick, adaptable and super yummy. It’s a total comfort recipe! My family LOVED it and I am making it for the second time this week. As a side note, I added: onions, green pepper, a little cumin, a little chili powder and a little garlic powder.

  48. This is in the oven now!! I added a can of diced green chiles!! can’t wait to dig in!!!

  49. I made this for dinner tonight – It was awesome!!! I subbed diced tomatoes for the tomato sauce and added a little chili powder, garlic, and cumin. I will definitely make it again!

  50. I made this for a family Tamale-Cooking Festival/Latin-themed Reunion…I doubled the recipe and used 1.5 cans of the Pillsbury Grandes Reduced fat Whole Grain homestyle muffins for a little more fiber and (slightly) less fat, and cut them into six pieces each. I also added 1 packet of reduced sodium taco mix to the browned meat I increased the baking time to about 40 minutes before I put the cheese on, but it still worked out famously. THANKS SO MUCH, EMILY!!!! ~Anna

  51. This was so great! Thanks for posting. My husband and I both just started weight watchers and we couldn’t believe this was “7 points”. The biscuits give it a nice sweet taste that I wasn’t expecting.

    I will most definitely make this again.

  52. We really liked this. Made it with extra lean beef. Added a bit of onion, garlic, cumin, and chili powder to the meat as others suggested. Topped each serving with lite sour cream and scallion after the bake. Great! Could be made with shredded chicken, ground chicken, etc.

  53. I was a little concerned about how this would turn out, but it was really yummy. I added some onion, garlic and cumin to the turkey and used HOT and spicy enchilada sauce and it was really delicious. Can’t wait for leftovers tomorrow!

  54. I was worried how this would taste only because of the biscuits, but I made it for dinner tonight and I loved it and so did the boyfriend! I had to make some homemade enchilada sauce because I forgot a can at the store and I added a can of rotel tomatoes and chilies and it’s amazing. I just got done eating it and my boyfriend is working on his second plate. Love it and I’ll be making it again! Also, SUPER easy to make.

  55. I made this tonight & swapped sauteed mushrooms & onions in place of the black beans. My hubby doesn’t like black beans. This recipe is really, really good! Highly recommend it!

  56. I added sliced mushrooms to this because I wanted to make it even heartier. Great result!! (Followed rest of recipe exactly!)

  57. I added sliced mushrooms to this because I wanted to make it even heartier. Great result!! (Followed rest of recipe exactly!)

  58. Made these Friday night… ate two servings. OOPS! Sooo gooood, I’m honestly debating with myself if tonight is too soon to make them again.

  59. We really like the original recipe, but this sounds good, too. We like sliced green onions on top. . . Lots of them!

  60. This was AWESOME! I featured it on my blog for my favorite WW friendly recipes of the week! http://www.cupcakesandcorndogs.com/2013/01/ww-friday-favorites-little-late.html

  61. I used chicken breasts instead, and it was amazing. So glad I found your blog!

  62. I don’t understand how you got your nutrition facts. I added the calories of each ingredient you listed and got 479 calories for a sixth of a casserole. That portion seems large to me anyway, but for an eighth of a casserole I still got 359… Can you tell me what I’m missing?

  63. I think the variance is dependent upon the biscuits chosen. If you look up the nutrition value on fitness pal, I see some that are as little as: 1 biscuit=100 calories, 4 fat, 14 carbs, 2 proteing and as high as: 1 biscuit=170 calories, 7 fat, 25 carbs, 3 protein. Which ends up being 3 points for one and 5 points for the other.

  64. I made this last nite and….it was fantastic! My husband loved it! I added in some green chilies,about 1/2 can of corn,onion and some garlic-garlic(tastefully simple). It made enough that we are haveing left overs for supper tonight. Thanks for all the work you put into posting these recipes.!!

  65. I just made this tonight. Awesome! I used red beans since that is all I had on hand, added corn, onion and an orange bell pepper. Also I made my own sauce. It was great! Even my super picky 8 year old loved it.

  66. Can this be made ahead and frozen? It sounds delicious!

  67. I cant believe this!! Im sitting at the table right now enjoying my 10 PP serving! The flavor is absolutely amazing and the portion is a very good/filling size. I’ve tried 3 recipes from this site already and I am absolutely in love!! Thank you so much Emily for sharing your wonderful delights with us!!!

  68. How much is a Serving?

  69. I have loved every recipe I have made of yours, but this one tops them all. YUM!!!! The flavor of this was amazing, and my super picky 4-year-old even ate all I gave her…that hardly ever happens! I did add half of an onion, diced, to the meat while it was browning, and I had half a small can of diced green chilies that I added with the beans and sauces. Super delish! Thanks, Emily!!

  70. Love this recipe….but my biscuits were still doughy. Funny I poked four of them with a toothpick and they seemed okay, but they were still doughy. I accidentally put in more enchilada sauce then called for. Would that affect the biscuits? And I am at high elevation, would that have something to do with it? Still loved it. I think I might make some cornbread with my leftovers and trash the biscuits this time.

  71. Just had this tonight – delicious! Thank you for another great recipe.

  72. Just had this to ugly and substituted chicken for the turkey. Awesome!

  73. Just wanted to comment—had to make a few substitutions as this is one of my all time favorite quick weeknight meals but I found myself lacking both tomato sauce and enchilada sauce. So I did as PP said and subbed salsa for the tomato sauce and then made enchilada sauce out of a can of crushed tomatoes. Still turned out amazing. I absolutely LOVE how versatile all of your recipes are Em!

  74. I made this tonight, skipping the beans but adding cilantro, corn and frozen spinach. It was pretty delicious, except that not all of the biscuit cooked. I’m not sure if I need a high temperature or for it to cook longer. My oven sucks, so maybe both…

  75. Made this tonight for supper, was afraid that the biscuits would be doughy, but they were NOT. My Dad and I are doing Weight Watchers together and he is a picky eater and this recipe was a winner in his book…it got the “you can make that one again” approval! Thanks, love your website 🙂

  76. Hi Emily,
    Do you cook the biscuits before adding into the dish, or do you cut the raw dough into squares and they cook with all the other food? Thank you so much! I love your website and recipes!!


  77. Made this tonight exactly as per your directions, and it was fantastic! Got a thumb’s up both from my hubby and our picky kiddo! Said kiddo did find it a tiny bit spicy (the enchilada sauce I used was mild, but it must have still had some sick), so I toned hers down for her with a spoonful of light sour cream. Emily, you’ve helped my mealtimes go so much more smoothly. Everything of yours I have made so far is excellent, and everything is so easy to prepare! Oh, for those looking for a good side dish for this, I served it with watermelon and also Warm Mexican Corn Salad, a fantastic recipe I got from another great site–Skinnytaste. It was insanely delicious paired with this!

  78. I made this last night and it was delicious!

  79. I had been eying this recipe for months and I finally got around to making it last night and it was well worth the wait. So quick and easy to put together and we loved it! We served it with a dollop of light sour cream and some fresh salsa and tortilla chips.

    Thanks Emily! You now have another regular reader 🙂

  80. I want to try this recipe, but prefer green enchilada sauce. What would you recommend I use to replace the tomato sauce ( as I’m thinking it would taste funny with the green sauce & tomato sauce).

  81. Can I prepare this meal and freeze it prior to baking it? Then thaw it in the fridge overnight and bake it, like normal?

  82. I imagine the texture of the biscuits would get weird if you freeze prior to baking, but I’ve never tried it. However, I freeze leftovers all the time and it tastes delicious reheated!

  83. I made this tonight and it was awesome. I used 1lb of the super lean ground beef instead of the turkey, a bit of taco seasoning, and I added some onion and corn. It came out incredible. I was totally stuffed after one serving, but it was so good that I could have eaten more. I’m loving these recipes that don’t leave you feeling totally unsatisfied afterwards.

  84. Wonderful recipe Emily! For someone as carb-crazy as myself, it’s nice to have a touch of the biscuit in there. Tastes decadent! I put a dollop of low fat sour cream on top. Absolutely delicious!

    Thanks! –Elizabeth

  85. Outstanding!!! Seasoned turkey with salt, pepper, garlic powder, and cumin. Otherwise followed recipe. Make it! Now! Stop reading reviews and start cooking!!

  86. I may have already posted a comment on this a while ago but it’s worth another one. My husband and I give this two big thumbs up!! I usually make it once a week and we both get excited about enchilada casserole night! It’s great as is, but lately I’ve been adding some cornstarch to the mix to make it even thicker and I actually roll out the biscuit dough and lay it on top of the whole mixture so it puffs up and creates this awesome crust across the top of the casserole (like a chicken pot pie). Either way you go, this recipe is wonderful! I’ve also added sriracha sauce to the mix because we like things super spicy and have contemplated adding corn. I just love how versatile it is. I’ve made it so many times that I don’t even have to look at the recipe anymore because I have it memorized!
    Emily, I’ve never used a single source so many times for recipes as I have with you & your blog. I’ve made way more of your recipes than I have other blogs and even Food Network chefs (Rachael Ray, Giada, etc.) so Thank You!!!!

  87. Phenom! My husband and 3 children (all picky eaters) happily gobbled this up. Woohoo! This time I added corn and in the future will make in my cast iron stock pot to dirty less ditches. Love your site, Emily! Keep up the good work!

  88. My family pronounced it Mexican Sloppy Joes–and not very enthusiastically.

  89. Please can you tell me what I can substitute the biscuits with? I am from London and have no idea what to use! Thank you xx

  90. Is there any reason it HAS to be transferred to a casserole dish? Can’t I brown the turkey in an oven-safe skillet, then stir everything else into the pan and pop the whole thing in the oven? Makes it a one-pot meal…

    • You could certainly do that. I unfortunately didn’t have an oven-approved skillet at the time this was posted, but go for it!

  91. @Laura_B_2014 you could use any recipe for “drop biscuits,” and just drop them in by spoonfuls – 2 tbsp (30mL) or so each. You’ll just have to be careful stirring them in, as they will be more tender and fragile than commercial ones. I like this recipe: http://www.seriouseats.com/2014/06/how-to-make-quick-and-easy-drop-biscuits.html

  92. I sweated a small diced onion in a tablespoon of olive oil, then added a minced garlic clove before adding the turkey to brown. I added some chili powder and ground cumin, as well as some salt and pepper, before adding the sauces. It definitely needed even more chili powder than I used, and maybe some chopped canned green chilis.

  93. Heard about this site from another weight watchers member. I am so glad she shared this web site. I tried this recipe tonight for dinner, it was a success. Made it with shredded chicken breast instead of ground turkey. It was awesome. This is definitely a recipe to repeat.

    • I’m so glad you found me and loved the recipe! Let me know what you make next! 🙂

  94. I’ve made the original recipe & like you felt that it needed something to beef it up a bit. The addition of the black beans was just what it needed!

    I made it again with black beans last night. But I added a can of fire roasted diced green chilies (drained) & I sautéed a small diced onion….adding those to the ground turkey. When served I also topped each plate with a little chopped cilantro.

    I’m on WW’s & I love your site!!

    • Yay, I’m so glad you love the beans and the other additions you made. Sounds great! Thanks for the love <3

  95. I just made this tonight and it is SO good! I’ve never even had enchiladas before haha so I was a little nervous that I wasn’t going to be into it. I added some onion and bell pepper, green chiles and a bit of “hot and spicy” taco seasoning (I was in the mood for spicy!) and it is REALLY good! I just recently came across your blog Emily and I am so excited about it…you make being on WW really easy with all these great recipes! Thank you!

  96. We enjoyed this recipe. After nearly 25 days of temperatures above 90 degrees, I took the advice of an earlier commenter and used my cast iron skillet on the stove top and then “baked” the dish on my propane grill. Turned out perfectly and saved us several degrees in the kitchen!

  97. In oven now looks so yummy

  98. Love this recipe! When I found your website, there was no turning back!

    I don’t do WW, so I’m not sure how this effects the points. But I love adding a can of corn, chopped onion, and a chopped green bell pepper to give this casserole some more bulk! For the black beans, my favorite are the Cuban style from Trader Joe’s. So delicious! Thanks for always posting such practical recipes!!

  99. Just took mine out of the oven. I added a can of corn and a can of diced green chiles. Looks and smells INCREDIBLE! Thank you!

  100. I’m guess I could swap the refrigerated biscuit dough on this recipe as well to eliminate the gluten…Or would you suggest cutting up some corn tortillas into triangles and throwing them in instead? I’m trying to still enjoy my favorite recipes of yours but as gluten free versions!

    • I have a Chicken Enchilada Skillet that uses cut up tortillas if that might be an easier swap for you: http://emilybites.com/2013/06/chicken-enchilada-skillet.html. I honestly don’t know much about gluten free products since I don’t use them myself, so I unfortunately don’t know enough about the gluten free products available to feel confident suggesting GF substitutions. I do think the GF pizza dough you mentioned in another post is worth a shot!

  101. Made this last night and it was very good! After reading other comments I also added onion, jalapeno and bell pepper (all sauteed a little) and I feel like that helped. I also made my own enchilada sauce (hopefully lower in sodium) and added some more spices. My husband and I both enjoyed the dish and are looking forward to leftovers.

    Thanks so much!

  102. I would guess that the people coming up with higher points might be adding 15oz of black beans instead of the cup and a half that comes in a 15oz can, minus the liquid. We have been eating your recipes all week and couldn’t be happier.

  103. Actually even reduced fat biscuits are four to five points a pop. My recipe also came out to 11 pts a serving. What on earth is the calorie count on your biscuits?

  104. Last Saturday was “Emily Day!” I made this casserole, the turkey chili and two of the breakfast cupcake tin recipes (blueberry oatmeal and sausage egg hashbrown cups). This casserole was awesome – it was gobbled up by my family!

    Thanks for your wonderful website! I plan my meals around you!

  105. Made this tonight…although it had delicious flavor, I had to serve it in bowls because it was more like enchilada soup than casserole :-/ what did I do wrong? Only thing I did differnt was i used low fat croissants instead of biscuits (I figured the PTS and it came to 7pps) couldn’t find appropriate biscuits.

  106. Am I the only one who noticed the recipe calls for a 7.5 ounce can of biscuits? I’m sure her points calculation is correct based on that size can.

  107. My first time making a recipe from your blog. So good! I am a vegetarian so I didn’t use ground turkey, instead I sauteed mushrooms, onions and tri-color pepper strips. The pp value actually came down a point too, but it was more like a soup. it was so good though! Can’t wait to try more recipes.

  108. This is SO FREAKING DELICIOUS!!!!! Just made this for lunch and it was amazing — tastes like a cheat meal! We will definitely make this again….and again! Thank you!

    Modifications: used ground chicken instead of turkey and cooked the meat with red onion and some diced green chiles with garlic powder and cumin seasonings. Since the chicken is extra lean and only 1lb. the points worked out to be the same.

  109. Excellent flavor! My grandson, age 10, (with my assistance) is very excited to make a double batch for his parents, for Mothers Day, and his other grandparents. Our addition to your delicious recipe: black olives.

    • Mmm, I love olives – sounds great! I love that you’re cooking it with you grandson!

  110. Oh my, I think I’m the last Weight Watcher to try this recipe, but boy is it good. So simple to make, but really really tasty! Thanks for the recipe. I had it over shredded lettuce and it was just fabulous. I can’t wait to experiment with other versions soon, maybe pizza bubble up next???

  111. I built this recipe in the WW recipe builder using the new Smartpoints and it comes out to 10. I believe the biscuits went up in points on the new program.

    • I used my store brand biscuits (Wegmans) to calculate this because that’s what I use. If you use a different brand then the points may be different! I’m not sure about other brands.

  112. My husband and I loved this!!!! Seasoned meat w taco seasoning and jalapeños. Substituted ranch beans for black beans and topped with lettuce and tomatoes. Tasted very similar to Indian taco with the biscuits in the meat. So good!! I just found your web page this month and have loved every recipe I have tried.

  113. Definitely BF approved! He’s on his second helping. I added some cayenne to make it spicy and also a can of rotel. Definitely a winner!

  114. Do you think this would freeze well? I am so excited to make this but it’s just me and my incredibly picky 2 year old in my house.

    • Hi Jessica,
      I very rarely freeze my leftovers, so I am in no way an expert on freezing. The best way for you to find out is to try freezing it! If you do, please report back in the comments because there are likely other readers wondering the same thing. I’ll appreciate you testing it out! 🙂

  115. Absolutely delicious! Big hit in my house and I have a little bit left to take for lunch tomorrow.. thank you for posting such a great tasting recipe

  116. Why did you use regular as opposed to reduced fat biscuits?

    • I don’t believe they make the reduced fat biscuits in that size can anymore. The regular biscuits I use have pretty good nutrition facts anyway 🙂

  117. When you say extra lean ground turkey, is that the 93% fat free? I only have that at my store or the ground turkey breast. Thanks!

  118. I used venison instead of turkey. And silly me didn’t double check before she started cooking and had to use diced tomatoes instead of tomato sauce so to make up for the missing liquid I didn’t drain the beans but now it looks a bit soupy with the biscuits on top and the meat down below. Hope it tastes good though. Excited to taste. I agree if it turns out okay even being soupy, I think some corn and green onions will be added.

  119. I just made this tonight and it was so good! Great recipe!

  120. Made this last night with a rotisserie chicken (skin removed) and an added can of green chilies and it was to die for! All the boys had seconds. I love the large portion size, it definitely filled me up. Served with RF sour cream on a bed of shredded lettuce.

  121. I made this a few weeks ago and followed the directions exactly as written. Today, I decided to make it with some modifications. I added a bell pepper (orange is what I had on hand), onion, jalapeño with seeds, and cilantro to the meat mixture. Then, I served with shredded lettuce, jalapeño, and a dollop of greek yogurt on top and it was out of this world. It went from good the first time to phenomenal this go round. Thanks for all of the wonderful recipes, Emily!

  122. Is “extra lean turkey” the same thing as 93%? Or is it more like 99%?

  123. Hoe many biscuits were in your can? And did you use regular or flaky layer?

  124. Instead of black beans try Hoppin John….also I added sliced mushrooms and onions… Lightly browned in skillet

  125. Try hoppin John instead of black beans

  126. I made this on Sunday for my lunches this week. My 9 year old LOVED it and my husband tried a bite and said we could fix it for dinner sometime too. Thank you for having delicious and easy recipes to fix that help me stay on my journey to health and fitness. I love this recipe and will definitely add it to my pile to make again.

  127. I made this today and when I put the recipe in the weight watchers recipe builder it came out to 12 points for 6 servings it came out to 12 points. Anybody else having this problem? I am really trying to stick to my points so I was a little disappointed,with that said THIS WAS DELICIOUS EVEN MY HUSBAND LOVED IT and asked me to make it for our next get together with friends

  128. Just like the latest comment, I just put this into the recipe builder and it’s come out to 9 points. It’s a little disappointing when I find a recipe on your site that I make and love because of low points but then add it to my recipes on WW and it’s not the correct points. I’ve looked at it several times and can’t seem to figure out what I’m missing or not listing correctly to get the same points you’re listing. Could it possibly be for 8 servings? I have everything in there the same as here but for 6 servings (as listed above) it’s 9SP. I just changed it to 8 servings and now it’s saying 7SP.

    • Nope, I’m sure that I calculated this correctly with the brands and ingredients I used. As always, I am providing the points I calculated as a courtesy and a guideline, but you may get different result based on the brands and ingredients you use yourself. I’m guessing perhaps my store brand biscuits are less points than the name brand ones? Here’s a link: https://www.wegmans.com/products/dairy/biscuits-and-rolls/biscuit/biscuits-homestyle.html. My local grocery stores all sell their own brand of biscuits and don’t even have the smaller tubes of the name-brand kind. The cheese I used could be less, the enchilada sauce, etc. I’m sorry that you are disappointed that we ended up with different SP values. That’s definitely always a possibility on any site, cookbook, etc. Brands’ nutrition info can vary quite a bit! I hope you enjoy the recipe anyway and that you’ll continue to cook along with me. 🙂

  129. Can you make this the day before, refrigerate it and put in oven next day when I get home from work. You always have to calculate a recipe with the products that you are using as there are slight variations in points with different store vs brand name products. Thanks for this recipe!! Can’t wait to try it. I am also going to add some chopped onion.

    • Hi Eileen, I haven’t done that before but I don’t see why not, so I think it would work! I have heard of Pyrex style dishes exploding in the oven if you put them directly from cold to hot, so I would let it sit out for a little bit before transferring to the oven if you’re using a glass dish. Hope you love it!

  130. Thanks I will let you know if making making it ahead works

  131. Delicious as always! Love your recipes!

  132. This was delicious! Great dish @emilybites

  133. How to modify this to add more vegetables? Fewer biscuits?

    • You can add more vegetables, you shouldn’t have to reduce the number of biscuits. If you add a LOT more you may end up wanting to add more sauce. You’ll probably have to eyeball it 🙂

  134. How did you get 7 points? My recipe says 62 points for the whole thing, and that’s using only 1 pound of Lean Turkey

  135. So 5 years later I’m still making this. While it’s not clean eating friendly (canned items ) it’s freakin delicious , fast, and tastes great all week. So on a day like today where I’m being super lazy with meal prep I just made this and I’m set for the week! WIN!
    Recommended to my equally lazy coworkers. 😉

    I always add green bell pepper just for a little extra flavor.

  136. Do you think you could make this with homemade biscuit dough? I really hate can biscuits.

  137. Made this casserole this evening. I did add 1/2 tsp of chili powder just to spice it up a little. Had bought mild enchilada sauce. There was only hot and mild. If there had been a medium would have bought that. Did enjoy it and was easy to make.

  138. I will be making this tonight. Thanks so much for posting! I have made the Chicken Pot Pasta and it was amazing! To all those asking about points, my understanding is that we only count points on items that that are not zero points… Am i wrong?

  139. I just made this and it’s super good! However mine is very soupy. I used the correct amounts of everything-I couldn’t find a 7.5 oz can of biscuits so I even use a 10 oz can and baked everything the proper time, but still soupy. Has this happened to anyone else or does anyone have any suggestions?
    It’s so good though!!! I really do love it.

    • So I’m an idiot and used too big a can of enchilada sauce. I will absolutely make this again (and use the proper size can)
      It’s delicious!!!!

  140. Just made this tonight and it was delicious!! I topped it with some sour cream and lettuce. So quick and easy! Love all of your recipes!

  141. Sound good.  Can you use this recipe as a freeze ahead bake? I am nervous about the biscuit freezing. 

  142. This was ridiculously easy to make and pretty tasty!  I think I may season the meat with some chili powder and cumin next time but I’ll definitely be making this again. 

  143. Emily, thanks for another winner! The American living in Singapore here. Coming from Texas it was good to get my Mexican food fix. Such an easy recipe. Although, I hardly ever find low fat cheese here so had to take a hit on the points on full fat. I also can’t find enchilada sauce in cans. Make my own. It’s easy. See https://damndelicious.net/?s=enchilada+sauce. I also can’t buy ground turkey but can buy ground chicken breast. Excellent. And I thought the portion was generous. I know it’ll reheat well. Now to try more of your bubble up recipes. This was my first! I’m obviously WAAAAAY behind.

  144. I made this and it was delicious! I made a few tweaks by making my own enchilada sauce and also instead of using store bought biscuits I used the dough for the two ingredient pizza or bagel dough making the points fewer. I also added a can of corn too. It was really good!

    Now I want to make Bubble Up Pizza Casserole! I love, love, love your website and your recipes! Thank you so much!  

  145. After 40 minutes in the oven a lot of my dough was still raw. Did I add too much sauce? 

  146. Yum! I added a diced bell pepper when i was browning the ground turkey because I always try and sneak in a vegetable whenever I can, added some taco seasoning, and then topped it with some green onions at the end. Really good

  147. I use venison. I like this recipe because I don’t taste the gaminess of the meat. It has become fairly regular in the rotation.5 stars

  148. Another winning recipe that we’ll enjoy again! I haven’t made the original recipe, but this updated one is very filling and delicious. I added some minced onion and a cup of corn. I took the advice of an early reviewer and made it a one-pan dish by using my large cast iron skillet. It was nice to have only one pan to clean up!5 stars

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