Enchilada Bubble Up (with Rhodes Dinner Rolls)

After the success of the Pizza Bubble Up recipe I wanted to try out some different flavor combinations.  Tonight's experiment is a chicken enchilada version.  You could easily make this with ground beef, or beans, or whatever you like in enchiladas as the topping.  I used a rotisserie chicken tonight because chicken enchiladas are my favorite and my grocery store has leftover chickens in the cold case for a dollar off - yay!
Other than the frozen rolls this recipe isn't much of a shortcut because I make my own enchilada sauce based off of this recipe (which I also suggest you make sometime because it's amazing).  This sauce is actually very quick and easy to make and is SOOOOO much better than what you can buy in the can.  Like, it doesn't even compare.  TRY IT.  If you want to use a canned sauce we can still be friends but this is really worth the few extra steps and minutes.  This sauce recipe also makes more than you need for the bubble bake but it freezes well.  Ok, on to the recipe!

Sauce ingredients:  

2 tbsp. olive oil (or butter)

1 onion chopped or grated

2 cloves garlic, minced (or 2 tea. garlic powder)

2 tbsp. flour

2 tbsp. tomato paste

1 1/2 c. chicken stock

1 15-oz can tomato sauce

2 tbsp. chili powder

2 tsp cumin

1/4 tsp. paprika

Salt and pepper to taste

Other ingredients:

12 Rhodes Dough Dinner Rolls (frozen)

A couple cups of chopped cooked chicken, ground beef, black beans, whatever you like for toppings

2-3 cups of cheese (I used cojack and cheddar, but you could use all kinds) 

Optional garnish:  Sour cream (not really optional), chopped cilantro, sliced green onion

Remove rolls from freezer and allow to thaw at room temperature for about an hour, but do not allow to rise.  We keep the house pretty cool unless it is summer so in my kitchen it takes about 90 minutes.

To make the sauce, heat a saucepan over medium heat and add the olive oil or butter. Cook the onion, stirring occasionally, until it begins to soften. Add the garlic and and spices, cook for a minute or so, stirring the whole time. If the mixture looks really dry add a tablespoon of oil or butter.  Whisk in the flour, and cook about a minute to cook off the raw flavor. Add the tomato paste and whisk to combine. Whisk in the chicken stock and tomato sauce. Bring the mixture to a simmer. Reduce the heat to low and cook for about 5 minutes, stirring every minute or so. Add salt and pepper to taste.  

Pour 1 1/2 cup of enchilada sauce into a medium to large bowl.  Cut each roll into 8 pieces (it helps to squish them down a little) and place into sauce sauce.  I like to stir after each roll to make sure the pieces are coated and don't stick together.  Once you have them all stirred together dump them evenly into a well greased 9x13 pan.  Cover with plastic wrap and let rise for 30 minutes.|

During the 30 minutes of rise time, brown the ground beef or cook chicken, depending on what you are using.  You can add garlic and seasonings if you want.  If you want some cooked veggies just throw them in and cook them along with the meat.  During this time you should go ahead and preheat your oven to 375 degrees.

Layer the meat/beans/veggies on top of the rolls.  I put a little extra sauce on top of my chicken because it looked a little dry.  Then layer on the cheese!

Bake in preheated over for 20-25 minutes.  Definitely check at 20 though in case your oven runs hot.  Let cool for 5-10 minutes and then cut into slices!  You could always pour a little of the extra sauce on top to serve too!