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6

Taco-Ranch-Chicken Sandwiches

31 Ratings

2 Comments

Prep 45 min
Total 1 hr 10 min
Ingredients 12
Servings 8

A tangy sauce complements the chicken in these warm pocket sandwiches. MORE+ LESS-

By Pillsbury Kitchens

September 10, 2018

Bake-Off® Contest 41, 2004

Jenny Flake

Gilbert, Arizona

Ingredients

tablespoon extra-virgin olive oil

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

oz. (1 cup) finely shredded Cheddar cheese

medium Italian plum tomato, diced (1/2 cup)

tablespoon chopped fresh cilantro

clove garlic, minced (1/2 teaspoon)

can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)

tablespoon grated Parmesan cheese

cups shredded iceberg lettuce

Steps

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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 Facts

Serving Size: 1/8 of Recipe

Calories: 510
Calories from Fat: 310

% Daily Value

Total Fat: 35g; 53%
Saturated Fat 11g 55% Trans Fat 0g
Cholesterol: 50mg; 17%
Sodium: 1140mg; 47%
Potassium: 160mg; 5%
Total Carbohydrate: 32g; 11%
Dietary Fiber 1g 4% Sugars 7g
Protein: 16g

% Daily Value*:

Vitamin A: 8%; 8%
Vitamin C: 0%; 0%
Calcium: 15%; 15%
Iron: 10%; 10%

Exchanges:

1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 6 Fat;