Creamy Chicken Enchilada Pot Pies – a delicious recipe with golden layer, cheese, crisp rice cereal, oil, chicken, cream cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 375 degrees F.
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 375 degrees F 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.
3132
kcal
Calories
121
g
Fat
27
g
Carbs
466
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (12 ounce) canpillsbury hungry jack golden layer refrigerated biscuits, 23 ounce shredded monterey jack cheese (2/3 cup), ⅔ cup crisp rice cereal, 1 tablespoon oil, and more.
Yes, Creamy Chicken Enchilada Pot Pies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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