Creamy Chicken Enchilada Pot Pies

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

• Ready In: 41 mins
• Serves: 5
• Yields: 10 pot pies

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 1/2ounce) can  old el paso chopped green chilies
• 1 (10 ounce) can  old el paso  enchilada sauce
• 2  tablespoons  chopped fresh cilantro

Directions

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.