This quick-prep recipe is my family’s new favorite enchilada recipe! You get away from having to roll up the filling in tortillas by using Pillsbury biscuits instead. By nesting the biscuit dough in muffin tins, you form little pockets that are easy to fill in no time at all.
Start by pre-heating oven to 350°F. Grease a 12-cup muffin tin with non-stick spray. Remove biscuit dough from can; separate into 8 biscuits. Take each biscuit and place in one muffin tin. Press the dough into the bottom and up along sides of muffin tin.
Fill each biscuit dough cup with 1/3 cup chicken mixture. Sprinkle 1 cup of cheddar cheese evenly over the top of the cups.
Bake for 14 to 16 minutes or until biscuits are golden-brown. Remove from oven and let stand 5 minutes before serving.