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Creamy Chicken Enchilada Pot Pies

Old El Paso® products provide a simple addition to this creamy chicken enchilada pot pie – a hearty dinner.

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  • prep time 30 min
  • total time 60 min
  • ingredients 9
  • servings 10
 

Ingredients

1
(12-oz.) can Pillsbury® Hungry Jack® Golden Layer™ Refrigerated Biscuits
2 2/3
oz. (2/3 cup) shredded Monterey Jack cheese
2/3
cup crisp rice cereal
1
tablespoon oil
1/2
lb. chicken breast strips for stir-frying
1
(8-oz.) pkg. cream cheese, softened
1
(4.5-oz.) can Old El Paso® Chopped Green Chiles
1
(10-oz.) can Old El Paso® Enchilada Sauce
2
tablespoons chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

EXPERT TIPS

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Expert Tips

Traditional Mexican enchiladas are corn tortillas wrapped around meat or cheese filling, topped with spicy tomato sauce and grated cheese. Instead of tortillas, biscuits hold the chicken-cheese filling in these pot pies.

The green leaves and stems of the coriander plant are known as cilantro. Popular in Asian and Latin American cuisines, cilantro has a distinctive balmy aroma that contrasts nicely with spicy ingredients.

To easily press biscuit dough into circles, spray your work surface with non-stick cooking spray.

A dollop of sour cream on each pot pie provides a cool, creamy contrast.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
310),
% Daily Value
Total Fat
34g
34%
(Saturated Fat
16g,
16%
),
Cholesterol
90mg
90%;
Sodium
1300mg
1300%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
  Sugars
5g
5%
),
Protein
23g
23%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
10%;
Calcium
20%;
Iron
20%;
Exchanges:
2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Very Lean Meat; 6 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.