Creamy Chicken Enchilada Pot Pies

(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.

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.

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.