Creamy Chicken Enchilada Pot Pies

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

  • 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
  • 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.
  • 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.
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