Ingredients
1
can (16.3 oz) refrigerated Pillsbury™ Grands!™ Southern Homestyle Original Biscuits (8 Count)
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)
Preparation
Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original 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.
