• 20servings
  • 35minutes
  • 150calories

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Nutrition Info . . .

VitaminsB2, B3, B9, B12, C, P
MineralsChromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cans (12 oz each) Pillsbury® Golden Layers® Flaky Original refrigerated biscuits

  2. 1 package (9 oz) frozen cooked southwestern-seasoned chicken breast strips (2 cups), thawed, diced

  3. 1 can (4 1/2 oz) Old El Paso® chopped green chiles

  4. 1 cup shredded Monterey Jack cheese (4 oz)

  5. 1 tablespoon dried minced onion

  6. 1 cup Old El Paso® Thick 'n Chunky salsa (any variety)

  7. Fresh cilantro sprigs

Instructions Jump to Ingredients ↑

  1. Heat oven to 400°F. Spray 20 regular-size muffin cups with cooking spray. Separate dough into 20 biscuits. Place 1 biscuit in each muffin cup; press to cover bottom and side of each cup.

  2. In medium bowl, stir together chicken, chiles, cheese, onion and salsa. Spoon 2 tablespoons mixture into each dough-lined cup; gently press mixture with back of spoon.

  3. Bake 13 to 18 minutes or until edges are golden brown. Remove from muffin cups. Serve warm garnished with cilantro sprigs.


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