Salsa Chicken Shortcakes

Make a grand Mexican mole served with piping-hot biscuits.

  • prep time 25 min
  • total time
  • ingredients 12
  • servings 5

Ingredients

1
(10.8-oz.) can Pillsbury™ Grands!™ Refrigerated Flaky Biscuits
1
tablespoon oil
4
boneless skinless chicken breast halves (about 1 lb.), cut into thin strips
1
garlic clove, minced
1 3/4
cups Old El Paso™ Salsa
1
cup Green Giant™ Steamers™ Niblets® frozen corn
1
(2 1/4-oz.) can sliced ripe olives, drained
1
tablespoon semisweet chocolate chips*
1
teaspoon cumin
4
oz. sliced hot pepper Monterey Jack cheese, cut into thin strips
5
tablespoons sour cream
Fresh cilantro sprigs, if desired
  • 1 Heat oven to 350°F. Prepare and bake biscuits as directed on can.
  • 2 Meanwhile, heat oil in large skillet over medium-high heat until hot. Add chicken and garlic; cook and stir 5 to 7 minutes or until chicken is no longer pink. Add salsa, corn, olives, chocolate chips and cumin; mix well. Reduce heat to medium; cook 10 minutes or until mixture thickens slightly.
  • 3 To serve, split each warm biscuit. Place bottom halves on individual serving plates. Spoon half of chicken mixture over biscuits. Cover with biscuit tops, remaining chicken mixture, cheese and sour cream. Garnish with cilantro.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1/5 of Recipe
    Calories
    530
    (
    Calories from Fat
    240),
    % Daily Value
    Total Fat
    27g
    27%
    (Saturated Fat
    10g,
    10%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    1490mg
    1490%;
    Total Carbohydrate
    39g
    39%
    (Dietary Fiber
    2g
    2%
      Sugars
    9g
    9%
    ),
    Protein
    32g
    32%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    15%;
    Calcium
    25%;
    Iron
    20%;
    Exchanges:
    2 1/2 Starch; 1 Vegetable; 3 Very Lean Meat; 4 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
    © 2013 ®/TM General Mills All Rights Reserved