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Cheesy Chicken Enchilada Cups

  • Prep 20 min
  • Total 40 min
  • Servings 4
  • Pinterest
    2K
  • Print
    6K
  • Save
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  • Facebook
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Make enchiladas mini (and fun to eat!) by swapping in flaky biscuits for the tortillas and baking them in your muffin pan. MORE + LESS -

Holly Lofthouse
February 26, 2015

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)

Steps

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  • 1
    Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
  • 2
    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.
  • 3
    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.
  • 4
    Bake 14 to 16 minutes or until biscuits are golden brown. Remove from oven to cooling rack; cool 5 minutes before serving.

Expert Tips

Use 1 pound of cooked ground beef instead of the chicken for beef enchilada cups!

Serve each cup with Old El Paso™ Thick ‘n Chunky salsa, a dollop of sour cream and guacamole!

Nutrition Information

No nutrition information available for this recipe

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