Wendy’s Superfast Enchilada Bubble Bake
02-10-2015
Author: Blog Editor in Food
Easy Enchilada Recipe for RVing
After a long drive on the road, the last thing you want to do is labor over a hot stove. This is why I keep my recipes simple, like my homemade vegtable broth and tortilla soup.
Here is another recipe that's perfect for RV cooking, and if you aren't an RVer, perfect for those times when you don’t want to fuss, but want a nourishing and delicious meal that can be made superfast. It can also be made in a Dutch oven over a campfire but I don’t have actual cooking times available on that (let me know if you’ve tried it).
The recipe requires just opening cans and chopping a few vegetables. The buttermilk biscuits aren’t the healthiest choice but we aren’t total purists around here, are we? Especially when this cheesy bake is so yummy, it’s not like we eat this stuff every day. The fresh vegetables make up for it, right?
Derived from a Betty Crocker classic, Enchilada Bubble Bake, this recipe takes about 30 minutes from start to finish, most of that time you can go watch the seagulls while this dish is baking. It got rave reviews from my husband, my daughter, and her boyfriend when we were in Portland. I liked it too and will definitely be making it again.
Wendy’s Superfast Enchilada Bubble Bake
Tools needed: Can opener, 13x9 medium sized pyrex or baking dish, knife
Ingredients
Directions
Distribute evenly in the baking pan: beans, corn, enchilada sauce, tomatoes, bell pepper. Scatter buttermilk biscuit dough all over the top. Scatter shredded cheese on top of that. Scatter jalapenos on top of that if you’ve got them.
Slide into the oven and bake at 350-degrees for 25 to 30 minutes until top is golden brown and everything is bubbling.
While the casserole bakes, wash the cilantro. To separate the leaves from the stems, hold each stem and lightly slide your fingertips up the stem over the leaves to pull them off the stems. (Too much pulling force will break the stems, too little will pass right over the leaves.) Try this, a few times and you’ll get it just right. Chop cilantro leaves a bit.
When casserole is done, let stand 5 minutes, top with cilantro, and serve. If you have any sour cream, put on a dollop.
You can also serve this with a salad or fruit slices on the side.
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
After a long drive on the road, the last thing you want to do is labor over a hot stove. This is why I keep my recipes simple, like my homemade vegtable broth and tortilla soup.
Here is another recipe that's perfect for RV cooking, and if you aren't an RVer, perfect for those times when you don’t want to fuss, but want a nourishing and delicious meal that can be made superfast. It can also be made in a Dutch oven over a campfire but I don’t have actual cooking times available on that (let me know if you’ve tried it).
The recipe requires just opening cans and chopping a few vegetables. The buttermilk biscuits aren’t the healthiest choice but we aren’t total purists around here, are we? Especially when this cheesy bake is so yummy, it’s not like we eat this stuff every day. The fresh vegetables make up for it, right?
Derived from a Betty Crocker classic, Enchilada Bubble Bake, this recipe takes about 30 minutes from start to finish, most of that time you can go watch the seagulls while this dish is baking. It got rave reviews from my husband, my daughter, and her boyfriend when we were in Portland. I liked it too and will definitely be making it again.
Wendy’s Superfast Enchilada Bubble Bake
Tools needed: Can opener, 13x9 medium sized pyrex or baking dish, knife
Ingredients
- 1 can black beans, drained and rinsed (or use kidney beans)
- 1 cup corn kernels, frozen, fresh, or canned - if frozen no need to thaw
- 1 can mild enchilada sauce (red or green)
- 1 can chopped tomatoes or large tomato, chopped finely - if using canned, drain liquid
- 1 chopped bell pepper, chopped finely
- 2 rolled cans refrigerated buttermilk biscuit dough, each biscuit sliced into 4 pieces
- 1 cup shredded cheese (Monterey Jack, or Mexican blend -- use more if you want)
- A few jalapeno pepper rings (optional)
- Half a bunch of cilantro, chopped, stems removed.
- Sour cream (optional)
Directions
Distribute evenly in the baking pan: beans, corn, enchilada sauce, tomatoes, bell pepper. Scatter buttermilk biscuit dough all over the top. Scatter shredded cheese on top of that. Scatter jalapenos on top of that if you’ve got them.
Slide into the oven and bake at 350-degrees for 25 to 30 minutes until top is golden brown and everything is bubbling.
While the casserole bakes, wash the cilantro. To separate the leaves from the stems, hold each stem and lightly slide your fingertips up the stem over the leaves to pull them off the stems. (Too much pulling force will break the stems, too little will pass right over the leaves.) Try this, a few times and you’ll get it just right. Chop cilantro leaves a bit.
When casserole is done, let stand 5 minutes, top with cilantro, and serve. If you have any sour cream, put on a dollop.
You can also serve this with a salad or fruit slices on the side.
About Blog Author Wendy Gorski: I'm a full-time traveler with my husband Nick, and we live in a 2011 Airstream travel trailer. In 2012, we sold our 4,000-square-foot house with its gourmet kitchen and bought our 100-square-foot tiny Airstream house. In this blog, I'll share recipes, tips, thoughts, and experiences as we careen across the country in search of adventure. All my recipes will be primarily plant-based, fast to cook, easy to clean up, and delicious!
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Comment
WanderLusterJune 4, 2015 | 09:23 AM
I made this last night and it was so good! Very easy to make. I also loved that there was very little mess, as you just put everything directly into the baking dish. My husband loved it! I'm excited to enjoy the leftovers again tonight! Thanks for this great, easy and yummy recipe!
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