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Creamy Chicken Enchilada Pot Pies

  • 10servings
  • 60minutes
  • 540calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsFluorine, Chromium, Calcium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 (12-oz.) can Pillsbury® Hungry Jack® Golden Layer™ Refrigerated Biscuits

  2. 2 2/3 oz. (2/3 cup) shredded Monterey Jack cheese

  3. 2/3 cup crisp rice cereal

  4. 1 tablespoon oil

  5. 1/2 lb. chicken breast strips for stir-frying

  6. 1 (8-oz.) pkg. cream cheese, softened

  7. 1 (4 1/2-oz.) can Old El Paso® Chopped Green Chiles

  8. 1 (10-oz.) can Old El Paso® Enchilada Sauce

  9. 2 tablespoons chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Heat oven to 375°F. Separate dough into 10 biscuits. Press each biscuit to form 4 1/2-inch round. Place 1 biscuit round in ungreased muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Repeat with remaining biscuits.

  2. Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup; press mixture in bottom.

  3. Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir until no longer pink in center. Reduce heat to medium. Add cream cheese, chiles, 1/2 cup of the enchilada sauce and cilantro; cook and stir until blended and cream cheese is melted. Spoon about 1/3 cup chicken mixture into each cup. Cups will be full.

  4. Bake at 375°F. for 21 to 26 minutes or until edges of biscuits are deep golden brown. Heat remaining enchilada sauce. Spoon warm sauce over pies.

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