Creamy Chicken Enchilada Pot Pies

(3)
2 reviews.
  • 30 min prep time
  • 60 min total time
  • 9 ingredients
  • 10 servings

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

Directions

  1. 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. 2 Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup; press mixture in bottom.
  3. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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