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Taco-Ranch-Chicken Sandwiches

(31)
  2 reviews
  • 45 min prep time
  • 1 hr 10 min total time
  • 12 ingredients
  • 8 servings
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A tangy sauce complements the chicken in these warm pocket sandwiches.

Bake-Off® Contest 41, 2004
Jenny Flake
Gilbert, Arizona

Ingredients

1
tablespoon extra-virgin olive oil
2
medium boneless skinless chicken breast halves, cut into small cubes (about 1 1/2 cups)
1/4
cup finely chopped red onion
2 1/2
tablespoons Old El Paso™ Taco Seasoning Mix (from 1-oz. pkg.)
1 1/2
cups ranch dressing
4
oz. (1 cup) finely shredded Cheddar cheese
1
medium Italian plum tomato, diced (1/2 cup)
1
tablespoon chopped fresh cilantro
1
clove garlic, minced (1/2 teaspoon)
1
(16.3-oz.) can Pillsbury™ Grands!™ Homestyle Refrigerated Buttermilk Biscuits
1
tablespoon grated Parmesan cheese
2
cups shredded iceberg lettuce

Steps

  • 1 Heat oven to 375°F. Lightly spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, heat oil over medium heat until hot. Add chicken and onion; sprinkle with 1 rounded teaspoon of the taco seasoning mix and mix thoroughly. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat.
  • 2 In medium bowl, mix ranch dressing and 2 tablespoons of the taco seasoning mix until well blended. Place 1 cup dressing mixture in small serving bowl; set aside. To remaining salad dressing mixture in medium bowl, stir in Cheddar cheese, tomato, cilantro, garlic and chicken mixture.
  • 3 Separate dough into 8 biscuits. Place 4 biscuits on sprayed cookie sheet; with fingers, press each into 5-inch round. Place rounded 1/2 cup chicken mixture on center of each biscuit. Press remaining 4 biscuits into 5-inch rounds; place over topped biscuits on cookie sheet, making sure top and bottom edges match up. Press edges firmly to seal.
  • 4 Lift edges of filled biscuits off cookie sheet and with scissors, snip edges 1/4 inch deep and 1/2 inch apart all the way around to make a fringed look. In small bowl, mix Parmesan cheese and 1/8 teaspoon of the taco seasoning mix. Rub cheese mixture over tops of biscuits.
  • 5 Bake at 375°F. for 16 to 22 minutes or until deep golden brown. Cool on cookie sheet 3 to 5 minutes. Meanwhile, place serving bowl of dressing mixture in center of large platter; arrange shredded lettuce around bowl.
  • 6 Remove sandwiches from cookie sheet; cut each in half. Arrange sandwich halves on lettuce around bowl of sauce.
  • 1 Heat oven to 375°F. Lightly spray large cookie sheet with cooking spray. In 10-inch nonstick skillet, heat oil over medium heat until hot. Add chicken and onion; sprinkle with 1 rounded teaspoon of the taco seasoning mix and mix thoroughly. Cook 5 to 7 minutes, stirring frequently, until chicken is no longer pink in center. Remove from heat.
  • 2 In medium bowl, mix ranch dressing and 2 tablespoons of the taco seasoning mix until well blended. Place 1 cup dressing mixture in small serving bowl; set aside. To remaining salad dressing mixture in medium bowl, stir in Cheddar cheese, tomato, cilantro, garlic and chicken mixture.
  • 3 Separate dough into 8 biscuits. Place 4 biscuits on sprayed cookie sheet; with fingers, press each into 5-inch round. Place rounded 1/2 cup chicken mixture on center of each biscuit. Press remaining 4 biscuits into 5-inch rounds; place over topped biscuits on cookie sheet, making sure top and bottom edges match up. Press edges firmly to seal.
  • 4 Lift edges of filled biscuits off cookie sheet and with scissors, snip edges 1/4 inch deep and 1/2 inch apart all the way around to make a fringed look. In small bowl, mix Parmesan cheese and 1/8 teaspoon of the taco seasoning mix. Rub cheese mixture over tops of biscuits.
  • 5 Bake at 375°F. for 16 to 22 minutes or until deep golden brown. Cool on cookie sheet 3 to 5 minutes. Meanwhile, place serving bowl of dressing mixture in center of large platter; arrange shredded lettuce around bowl.
  • 6 Remove sandwiches from cookie sheet; cut each in half. Arrange sandwich halves on lettuce around bowl of sauce.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
530
Calories from Fat
330
% Daily Value
Total Fat
37g
57%
Saturated Fat
8g
40%
Cholesterol
50mg
17%
Sodium
1400mg
58%
Total Carbohydrate
34g
11%
Dietary Fiber
2g
8%
Sugars
13g
13%
Protein
16g
16%
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
2%
2%
Calcium
20%
20%
Iron
10%
10%
Exchanges:
2 Starch; 1 1/2 Lean Meat; 6 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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