Grilled Chicken Enchilada Bake

Enchilada_BakeI was in the mood for a casserole (Hotdish), but also had a hankering for Mexican. This left me to searching the web for something simple I could make for the whole family. What I ended up finding online was an Enchilada dish made with ground beef and biscuits. As with any dish I find, I always experiment with it because recipes are not an exact measurement that needs to be followed to turn out something amazing. After scraping through the cabinets and fridge, I found chicken breasts, canned biscuits and a can of diced tomatoes with chiles. Sounds like I could make something with that.


  1. Wash the outside of the chicken to remove any slime (we are using technical terms today). Using the flat side of a meat hammer, pound the chicken out so that both sides are the same thickness. This will allow the chicken to fully cook evenly as opposed to the thin side being dried out while you wait for the thick side to reach the proper internal temperature.
  2. Sprinkle a blend of salt, pepper, paprika, granulated garlic and granulated onion on the chicken and then lightly cover it with olive oil.
  3. Fire up the grill to 350-375° and cook the chicken until the internal temperature reaches 165° and then remove from the grill to rest.Chicken_Rest
  4. Prepare the sauce by first dicing one small onion and 3 garlic cloves. Place the onion in a sauce pan with 1 Tablespoon of olive oil and cook on Medium until they start to turn translucent. Then add the garlic and cook until everything is slightly brown.
  5. Remove the pan from the heat and then pour the onion/garlic mix into a blender. Add one full can of diced tomatoes with chiles, one tomato sauce can and 1/2 cup of water. Blend until smooth.
  6. Pour the mixture back into sauce pan and add the ground negro chile , chili powder, cumin, oregano, chipotle powder, salt and pepper. Cook the sauce on medium-low for 5 minutes.
  7. While the sauce simmers, slice or chop up the chicken.Chicken_Chopped
  8. Now go raise the temp on the grill to 400°.
  9. In a cast iron pan or skillet, mix the black beans, corn, chicken and sauce. (Optional: Love Mushrooms? Cook some portabellas up with oil and butter and then add it to the party)Enchilada_Mix
  10. For the biscuits, either cut each biscuit into 9 pieces and toss into the mixture, or using your fingers (don’t roll them), press out the biscuits as large as the will go and place them on top of the mix. This will create a crust like a pot pie as it cooks.
  11. Top the mixture with at least 2 cups of a shredded cheese blend. Experiment with what you have, but Cheddar and Monterey Jack works well.
  12. Top the cheese with chives and cilantro.
  13. Place the cast iron skillet on the grill and cook for 10-15 minutes until the cheese is hot a bubbly.Enchilada_Pan
  14. Remove from the heat and let it rest for at least 5 minutes before serving so the sauce can soak into the biscuits. (Optional: Squeeze on a little fresh lemon or lime)

2 Lb. Chicken
1 Can of Diced Tomatoes with Green Chiles
1 8-Ounce Can of Tomato Sauce
1/2 Cup of Water
1 Can of Biscuits (Use 4 biscuits when chopping them, or as many needed to create a crust)
Olive Oil
1 Teaspoon Ground Negro Chile
1 Teaspoon of Cumin Powder
2 Tablespoons of Chili Powder
1 Teaspoon of Dried Mexican Oregano
1 Tablespoon of Fresh Cilantro
1/2 Teaspoon of Chipotle Powder (Use more if you like a little extra smoky spice)
Salt and Pepper
Granulated Garlic
Granulated Onion
Spanish Paprika
3/4 Cup of Frozen Corn Kernels
3/4 Cup of Black Beans (If canned, strain and rinse)
2 Cups of Shredded Cheese Blend


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