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Cheesy Chicken Enchilada Cups

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Cheesy Chicken Enchilada Cups
  • Prep 20 min
  • Total 40 min
  • Ingredients 5
  • Servings 4
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Make enchiladas mini (and fun to eat!) by swapping in flaky biscuits for the tortillas and baking them in your muffin pan.
By Holly Lofthouse
Updated Sep 11, 2018

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
  • 2
    Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits into 8 biscuits. Place 1 biscuit in each muffin cup; press in bottom and up side of cup.
  • 3
    In large bowl, stir together 2 cups shredded cooked chicken, 1/2 cup Old El Paso™ enchilada sauce and 1 can (4.5 oz) Old El Paso™ chopped green chiles. Fill each dough-lined cup with 1/3 cup chicken mixture. Sprinkle 1 cup shredded Cheddar cheese evenly over tops.
  • 4
    Bake 14 to 16 minutes or until biscuits are golden brown. Remove from oven to cooling rack; cool 5 minutes before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    Use 1 pound of cooked ground beef instead of the chicken for beef enchilada cups!
  • tip 2
    Serve each cup with Old El Paso™ Thick ‘n Chunky salsa, a dollop of sour cream and guacamole!

Nutrition Information

620 Calories, 30g Total Fat, 32g Protein, 55g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
16g
81%
Trans Fat
1g
Cholesterol
90mg
29%
Sodium
1690mg
70%
Potassium
190mg
5%
Total Carbohydrate
55g
18%
Dietary Fiber
1g
4%
Sugars
10g
Protein
32g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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