Linda's bubble-up chicken enchilada cassorole

8  ounces		cups cooked shredded chicken
7-1/2  ounces		biscuits
1  cup		enchilada sauce
1		diced red pepper
1		diced tomato
1  teaspoon		chili powder
1  cup		refuced fat mexican 4 cheese
1/4  cup		Green onion
1  tablespoon		Diced fresh cilantro (optional)

Tip: For nutritional information on all the ingredients in Linda's bubble-up chicken enchilada cassorole just click on each ingredient name. Then adjust the serving size for any Linda's bubble-up chicken enchilada cassorole ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350F, spray a 9x13 casserole dish with some non stick spray.
Cut your 10 small biscuits into 6 pieces each.
Use just ¼ cup of your enchilada sauce and place in bottom of casserole dish just enough to cover it.
Place ½ of your cut biscuits in dish on sauce.
In a bowl mix your chicken with remaining ¾ cup of enchilada sauce, diced peppers, diced tomato and chili powder.
Spoon half of your chicken mixture on top of your biscuits, spreading out evenly.
Sprinkle ½ cup of cheese, then repeat layer, remaining biscuits, remaining chicken mixture and remaining cheese.
Top with diced green onion, loosely cover with foil and bake for 35 minutes, remove foil and bake another 15 minutes.
Top with fresh avocado and fresh cilantro (optional, but the nutritional info does include the avocado)
Cut into 6 equal servings, each one weighing approx 6.5oz, store any leftovers in the fridge, bubble up should freeze well.