Creamy Chicken Enchilada Pot Pies

Name: Creamy Chicken Enchilada Pot Pies
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 10
Cuisine: Mexican
Ingredients: 340 grams Pillsbury® Hungry Jack® Golden Refrigerated Biscuits; 128 grams Old El Paso® Chopped Green Chiles; 227 grams chicken breast strips for stir-frying; 227 grams pkg. cream cheese, softened; 158 milliliters crisp rice cereal; 283 grams Old El Paso® Enchilada Sauce; 2 Tbsps chopped fresh cilantro; 158 milliliters 2/3 oz. shredded Monterey Jack cheese; 1 Tbsp oil

The recipe Creamy Chicken Enchilad A mixture of monterey jack cheese, enchilada sauce, chicken breast strips, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Heat oven to 375°F. Separate dough into 10 biscuits. Press each biscuit to form 4 1/2-inch round.

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Biscuits

Dough

Equipment you will use

Oven

Place 1 biscuit round in ungreased muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Repeat with remaining biscuits.

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Biscuits

Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup; press mixture in bottom.

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Biscuits

Cereal

Cheese

Heat oil in large skillet over medium-high heat until hot.

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Cooking Oil

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Frying Pan

Add chicken; cook and stir until no longer pink in center. Reduce heat to medium.

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Whole Chicken

Add cream cheese, chiles, 1/2 cup of the enchilada sauce and cilantro; cook and stir until blended and cream cheese is melted. Spoon about 1/3 cup chicken mixture into each cup. Cups will be full.

Ingredients you will need

Enchilada Sauce

Cream Cheese

Cilantro

Whole Chicken

Chili Pepper

Bake at 375°F. for 21 to 26 minutes or until edges of biscuits are deep golden brown.

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Biscuits

Equipment you will use

Oven

Heat remaining enchilada sauce. Spoon warm sauce over pies.

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Enchilada Sauce

Sauce

Equipment

Oven

Frying Pan

Ingredients

Servings:

340grams

Pillsbury® Hungry Jack® Golden Refrigerated Biscuits 128grams

Old El Paso® Chopped Green Chiles 227grams

chicken breast strips for stir-frying 227grams

pkg. cream cheese, softened 158milliliters

crisp rice cereal 283grams

Old El Paso® Enchilada Sauce 2Tbsps

chopped fresh cilantro 158milliliters

2/3 oz. shredded Monterey Jack cheese 1Tbsp

oil

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Byron Fiddlestix Vineyard Pinot Noir with a 5 out of 5 star rating seems like a good match. It costs about 45 dollars per bottle.