~Enchilada Biscuits!

Once in a while it’s fun to take what’s normally a big, fattening, deliciously LARGE meal, and turn it into an adorable little, portion controlled 3 biter!

Enchiladas are just perfect for this concept because we all know once you start digging deep into that huge casserole of melty Cheese…get those fat pants on, because you’re done for!  With these Enchilada Biscuits, you can actually stay in pants that have a button..lol!

Each delicious bundle is filled with spicy, cheesy Chicken, nestled in between flaky Biscuit layers!  They puff up and transform into the most simple and succulent Enchiladas EVER!

~Grab a Margarita..and do this! :)

What you’ll need for 8 Enchi-biscuits..double accordingly for more:

1 can of Pillsbury Grands Flaky Layers biscuits (8 count)

1-12.5 oz. can of Chicken (or you can shred your own fresh Chicken)

1-10 oz. can of Cream of Chicken Soup

1-14.5 oz, can of Diced Tomatoes with Green Chiles..drained!

1.5 cups Shredded Cheddar..or a Mexican Blend would be good too.

S&P..to taste

1 can of sliced Black Olives

Sour Cream for garnish..optional!

A muffin/cupcake pan


In a medium bowl mix together the Chicken, Diced Tomatoes, Soup, Black Olives (reserving some for garnish), 1 cup of the Cheese, and some S&P to taste…

Pop open the Can of Biscuits and separate them.  Gently peel each Biscuit apart creating 3 pieces.

Place one of the biscuit layers down into the muffin pan and layer on some filling.  repeat until you have used all 3 biscuit layers.  Top with the remaining Cheee..

Bake them at 350 degrees, for approx. 12-15 minutes..or until they’re firm and slightly golden…

Top them with some Sour Cream and olives!  They will look and smell amazing…

As soon as you take them out of the oven..you will have a crowd ready and waiting…

Forks in hand…

Grab a plate for you..first! :)  ~Enjoy!


  1. I have tried this and absolutely love, love, love it! Also, for a spicier version try adding a can of tomatoes and diced green chiles or jalapenos. It awesome! I love this site, and the recipes are perfect portions for me (I had bariatric sugery) and my mother-in-law (she is diabetic), of course for my family I make double the recipe to feed my husband and two teenaged sons!

  2. I had a heck of a time separating the biscuits into 3 – any suggestions of how this might be done without ripping them? I could usually get them into 2 pieces easy enough, but that 3rd piece was almost impossible on some of them…

    • use the Layered flakey biscuits

  3. Jody you gotta make sure and get the flakey biquits. They seperate easily.

  4. This sounds heavenly! Must try it sometime!
    Jody, you need to use the flaky layers biscuits not the regular ones to be able to get the 3 layers…

  5. To sum it up….heaven in a muffin tin. Delish!!

  6. I can’t wait to make these.. they look so damn good!!!!!!! Thanks for sharing

  7. No encilada sauce?

  8. sounds good. however, have to convert it to beef for Steve, he will not eat chicken. :-(

    • I am really curious. What does “will not eat chicken” mean? Never heard of this before.

  9. I made this tonight for dinner – I used condensed cheese soup instead of chicken (because it’s what I had) and I added a can of diced green chiles. So yummy – luckily I had extra biscuits, because with the amounts listed above (and pretty full cups) I was able to make 16 enchilada biscuits!

  10. Definitely have to try these – I cook regular enchiladas at least twice a month – this will be a good change up!!

  11. Must try – may do enchilada sauce in there somewhere, I love the flavor of it.



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