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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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Try These Next

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
Protein: 16g

% 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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