Cheesy Chicken Enchilada Cups

Make enchiladas mini (and fun to eat!) by swapping in flaky biscuits for the tortillas and baking them in your muffin pan.

Ingredients:

1

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

2

cups shredded cooked chicken 

1/2

cup Old El Paso™ enchilada sauce

1

can (4.5 oz) Old El Paso™ chopped green chiles

1

cup shredded Cheddar cheese (4 oz)

Directions:

Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.

Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated biscuits into 8 biscuits. Place 1 biscuit in each muffin cup; press in bottom and up side of cup.

In large bowl, stir together 2 cups shredded cooked chicken, 1/2 cup Old El Paso™ enchilada sauce and 1 can (4.5 oz) Old El Paso™ chopped green chiles. Fill each dough-lined cup with 1/3 cup chicken mixture. Sprinkle 1 cup shredded Cheddar cheese evenly over tops.

Bake 14 to 16 minutes or until biscuits are golden brown. Remove from oven to cooling rack; cool 5 minutes before serving.  

Source:  pillsbury.com / Holly Lofthouse