Enchilada Bubble Up Casserole

Ingredients

• 1 Tbsp vegetable oil
• 1 Tbsp flour
• 1 Tbsp chili powder
• 1 cup water
• 2 Tbsp tomato paste
• 1/4 tsp cumin
• 1/4 tsp garlic powder
• 1/8 tsp cayenne pepper
• Salt, to taste
• 1/4 cup hot water
• 1 tsp active dry or instant yeast
• 1.5 cups all-purpose flour
• 1/2 tsp salt
• 2 tsp baking powder
• 1 tsp sugar
• 1 cup heavy cream
• 2 cups cooked chicken, shredded or chopped
• 15 oz can black beans, drained
• 1 cup cheese, shredded
• 2 green onions, sliced

Directions

1. Start with the biscuit dough, since it needs 1 hour to rest. Stir the yeast into 1/4 cup hot water and leave it alone for a few minutes. In a large bowl, mix the all-purpose flour, salt, baking powder, and sugar. Pour in the heavy cream and the yeast mixture, then stir until the dough comes together into a tacky ball.
2. Sprinkle the dough with flour, then move it to a generously floured work surface. Knead for about 3 minutes, dusting with more flour as needed so it does not glue itself to everything. Shape it into a ball, return it to the bowl, cover loosely with plastic, and let it sit for 1 hour.
3. While the dough rests, prepare the enchilada sauce. Put the oil, flour, and chili powder in a small sauce pot, whisk them together, and set the pot over medium heat. Once the mixture starts to hiss and bubble, keep whisking and cooking for about 1 minute.
4. Slowly whisk in the water, tomato paste, cumin, garlic powder, and cayenne pepper. Bring the sauce back to a simmer; it will thicken as it heats. Take it off the heat and season with salt to taste.
5. Drain the black beans, then put them in a bowl with the cooked chicken. Pour in the enchilada sauce and stir until the chicken and beans are coated.
6. Once the dough has rested for 1 hour, start heating the oven to 375ºF. Spray an 8x11" or 2 quart casserole dish with non-stick spray.
7. Move the dough from the bowl to a well-floured surface. Pat it into a circle or rectangle, then cut it into small bite-sized pieces. Add the dough pieces to the bowl with the chicken, beans, and enchilada sauce, then gently fold everything together until the pieces are evenly mixed and coated.
8. Transfer the mixture to the casserole dish and spread it into an even layer over the bottom. Do not let it mound up too thickly. Cover the dish with foil and bake for 20 minutes. Take off the foil and bake for 10-15 minutes more, until the center is cooked through.
9. Sprinkle the shredded cheese over the top and return the casserole to the oven for another 5-7 minutes. Add the sliced green onions right before serving.