I'm really into colorful food photos right now. I don't know why, but I think it has something to do with me being in a "Mexican food" phase lately. I'm trying to branch out to other food genres and I think I'm getting there, but in the meantime...colorful photos of Mexican food. Oooohhhh.
Speaking of this, why isn't there a season for Mexican food? Granted, I eat Mexican food all the time so I could care less whether or not there is a season for this. Still, I think this cuisine needs its own spotlight. Just my personal rant. As per usual.
On another note, remember when I made that Bubble Up Pizza that I still can't get out of my mind? Yeah, it was insane. I had made a last-minute decision to only make a half batch of that pizza, which meant that I still had another roll of refrigerated biscuit dough on hand. Since I am a food blogger and clearly cannot make the same dish more than once (in most cases), I decided to put a different spin on my next "bubble up" dish.
That's when I found it. My new holy grail Mexican dish: Bubble Up Enchiladas. I completely heart enchiladas but I made them once before and I have never made them again. They were completely wonderful and tasty, but the time it took to make the filling, fill and roll the enchiladas, then bake them really took away from my "lounge on the couch with a mug of spiked coffee" time. And that's important too, you know!
This bubble up pizza variation was simple, quick, and did not interfere with any quality coffee and food magazine time that I had set aside for myself. If you're interested (hint: you should be), check out the recipe below and let this become one of your new, quick weeknight meals.
Bubble Up Enchiladas
slightly adapted from Recipe Diaries
yields 6-8 servings
- 1 pound ground turkey
- 1/4 cup chopped onions
- 1/2 cup corn kernels
- 1 10 ounce can enchilada sauce
- 1 cup tomato sauce
- 1 16 ounce can refrigerator biscuits
- 1 cup shredded Mexican Cheese
- 1-2 teaspoons red pepper flakes, optional
1) Preheat oven to 350 degrees F.
2) Heat a drizzle of olive oil in a large saucepan. Brown the turkey.
3) When the turkey is halfway done, add the onions and corn. When the turkey is cooked through, remove from heat and drain any extra liquid from the pan if necessary.
4) Into the saucepan, add the enchilada sauce and tomato sauce. Stir to combine.
5) Cut the biscuit dough into quarters and stir them into the meat mixture. If the pan is too small, you can add the meat mixture and the biscuit dough in a large bowl.
6) Pour the sauce and dough into a greased 9" x 13" or 8" x 11" casserole dish. Bake for about 30 minutes or until the biscuits are cooked through.
7) Remove the dish from the oven and sprinkle the cheese evenly on top. Bake an additional 10 minutes.
8) Let the dish stand for 5 minutes before serving.
I completely assure you that this is 1,000 times worth the measly hour you're going to invest in making this. It's also possible I ate about 3 servings within the hour following the creation of this. The combination of the turkey, corn, enchilada sauce, heat from the red pepper flakes, and the melted cheese all brought me back to thoughts of eating an actual enchilada. You can also add a dollop of sour cream to each serving if you want to live on the edge like that. I chose not to, but only because my third serving was already in my mouth by the time I thought about it. I'm such a class act.