Creamy Chicken Enchilada Pot Pies

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(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

tablespoon oil

1/2

lb. chicken breast strips for stir-frying

(8-oz.) pkg. cream cheese, softened

(4.5-oz.) can Old El Paso™ Chopped Green Chiles

(10-oz.) can Old El Paso™ Enchilada Sauce

tablespoons chopped fresh cilantro

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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

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

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.

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Traditional Mexican enchiladas are corn tortillas wrapped around meat or cheese filling, topped with spicy tomato sauce and grated cheese. Instead of tortillas, biscuits hold the chicken-cheese filling in these pot pies.
The green leaves and stems of the coriander plant are known as cilantro. Popular in Asian and Latin American cuisines, cilantro has a distinctive balmy aroma that contrasts nicely with spicy ingredients.
To easily press biscuit dough into circles, spray your work surface with non-stick cooking spray.
A dollop of sour cream on each pot pie provides a cool, creamy contrast.

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Nutrition Information

2 1/2 Starch; 2 1/2 Other Carbohydrate; 2 Very Lean Meat; 6 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.