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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Servings 10

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( 3 ) Ratings

3 Ratings

5 Stars 20%

4 Stars

3 Stars 20%

2 Stars

1 Stars

Member Reviews ( 2 )

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ingredients 9
Prep Time 30 min
Total Time 60 min

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

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Directions

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.

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.

Review & Comments

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amy2160

report Posted Mar. 8, 2011 8:58 AM

This was ok. Me family ate it, but we will not be making it again. As the prior review said, it was hard to stuff the muffin tins, you could not get much chicken in it.

tiffmurray

report Posted Apr. 21, 2010 10:30 AM

Everyone gobbled up this dish. I had to stop someone from going up for thirds. The only thing I would do differently, is to used a larger ramakin rather than the muffin tin. I found it difficult to stuff the shell. I ended up putting in as much chicken after the cheese and rice cereal and drizzling as much sauce as I could. I kept the sauce warm and everyone added more to their serving. Have to try this again....