Creamy Chicken Enchilada Pot Pies

1. 1

   Heat oven to 375 degrees F.

2. 2

   Separate dough into 10 biscuits.

3. 3

   Press each biscuit to form 4 1/2-inch round.

4. 4

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

5. 5

   Repeat with remaining biscuits.

6. 6

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

7. 7

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

8. 8

   Add chicken; cook and stir until no longer pink in center.

9. 9

   Reduce heat to medium.

10. 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. 11

    Spoon about 1/3 cup chicken mixture into each cup.

12. 12

    Cups will be full.

13. 13

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

14. 14

    Heat remaining enchilada sauce.

15. 15

    Spoon warm sauce over pies.

* Per serving · 4 servings · Values may vary.