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Taco-Ranch-Chicken Sandwiches

taco-ranch-chicken sandwiches Entree
Taco-Ranch-Chicken Sandwiches
  • 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-

September 10, 2018
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
can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Buttermilk biscuits (8 biscuits)
1
tablespoon grated Parmesan cheese
2
cups shredded iceberg lettuce

Steps

Hide Images
  • 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;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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