Step 1

Preheat oven to 375° degrees. Spray 13x9-inch (3-quart) baking dish with cooking spray.

Step 2

In large bowl combine, cook chicken, taco seasoning, black beans, green chiles, corn and enchilada sauce. Stir until well combined.

Step 3

Separate dough into 8 biscuits; cut each into 8 pieces. Add biscuit pieces to the chicken mixture and stir gently until pieces are coated.

Step 4

Spread mixture evenly in baking dish-be sure the biscuits are in a single layer and not layered onto of each other-this will allow the biscuits to cook more evenly.

Step 5

Bake 25-28 minutes or until biscuits are golden brown and no longer doughy in center.

Step 6

Sprinkle casserole with cheese. Bake for another 3 minutes or until cheese is melted.

Step 7

Garnish with chopped cilantro, tomatoes, and fat free sour cream, if desired.

Step 8

Store leftovers in an airtight container in the fridge for 5-7 days or freeze for up to 2 months.