Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Creamy Chicken Enchilada Pot Pies Recipe
    Lost? Site Map

    Creamy Chicken Enchilada Pot Pies

    Total Time:

    Prep Time:

    Cook Time:

    41 mins

    15 mins

    26 mins

    lazyme's Note:

    From Pillsbury Casseroles & One-Dish Meals, October 2002 # 260.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 5

    Yield:

    pot pies

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Heat oven to 375ºF.
    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 375ºF 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.

    Browse Our Top Chicken Breast Recipes

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Creamy Chicken Enchilada Pot Pies

    Serving Size: 1 (252 g)

    Servings Per Recipe: 5

    Amount Per Serving
    % Daily Value
    Calories 559.0
     
    Calories from Fat 306
    54%
    Total Fat 34.0 g
    52%
    Saturated Fat 13.7 g
    68%
    Cholesterol 83.3 mg
    27%
    Sodium 1454.1 mg
    60%
    Total Carbohydrate 44.0 g
    14%
    Dietary Fiber 2.0 g
    8%
    Sugars 12.3 g
    49%
    Protein 19.8 g
    39%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites