Creamy Chicken Enchilada Pot Pies

Total Time: 41 mins Preparation Time: 15 mins Cook Time: 26 mins

Ingredients

• 1 (12 ounce) can pillsbury hungry jack golden layer refrigerated biscuits
• 2/3 ounce shredded monterey jack cheese (2/3 cup)
• 2/3 cup crisp rice cereal
• 1 tablespoon oil
• 1/2 lb chicken breast, strips for stir-frying
• 1 (8 ounce) package cream cheese, softened
• 1 (4 1/2 ounce) can old el paso chopped green chilies
• 1 (10 ounce) can old el paso enchilada sauce
• 2 tablespoons chopped fresh cilantro

Recipe

• 1 heat oven to 375ºf.
• 2 separate dough into 10 biscuits.
• 3 press each biscuit to form 4 1/2-inch round.
• 4 place 1 biscuit round in ungreased muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim.
• 5 repeat with remaining biscuits.
• 6 spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup; press mixture in bottom.
• 7 heat oil in large skillet over medium-high heat until hot.
• 8 add chicken; cook and stir until no longer pink in center.
• 9 reduce heat to medium.
• 10 add cream cheese, chiles, 1/2 cup of the enchilada sauce and cilantro; cook and stir until blended and cream cheese is melted.
• 11 spoon about 1/3 cup chicken mixture into each cup.
• 12 cups will be full.
• 13 bake at 375ºf for 21 to 26 minutes or until edges of biscuits are deep golden brown.
• 14 heat remaining enchilada sauce.
• 15 spoon warm sauce over pies.