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Prep 15min
Total45min
Servings12
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Ingredients
1
(1.3 lb) rotisserie chicken, shredded (skin and bones discarded)
1 1/2
cups shredded pepperjack cheese
1
can (4 oz) Old El Paso™ Chopped Green Chiles, if desired
1/4
cup peppercorn ranch dressing
1/4
cup cilantro, plus more for garnish
1/2
cup Bisquick™ Original baking mix
1/2
cup milk
2
eggs
1
cup salsa of your choice
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Steps
1
Preheat oven to 375°F.
2
In a large bowl, combine the shredded chicken, cheese, green chiles, peppercorn ranch and cilantro. Mix together with your hands until well combined.
3
In another smaller bowl, whisk together the Bisquick™, milk and eggs.
4
Lightly coat a 12-cup muffin tin with cooking spray.
5
Pour a Tbsp of the egg mixture into each muffin cup. Then place about 2 Tbsp of the chicken mixture on top of the baking mixture. Then spoon over 1 more Tbsp of the baking mixture on top of the chicken. (Continue for the remaining 11 muffin cups.)
6
Bake for 30 minutes, or until a toothpick is clean when inserted.
7
Serve garnished with more cilantro and your favorite salsa!
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