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Cheesy Chicken Enchilada Cups

Ingredients

Scale
  • 1 can (16.3 oz) Homestyle refrigerated biscuits
  • 2 cups shredded cooked chicken
  • 1/2 cup Old El Paso™ enchilada sauce
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 cup shredded Cheddar cheese (4 oz)

Instructions

  1. Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
  2. Separate 1 can (16.3 oz) Homestyle refrigerated biscuits into 8 biscuits. Place 1 biscuit in each muffin cup; press in bottom and up side of cup.
  3. In large bowl, stir together 2 cups shredded cooked chicken, 1/2 cup Old El Paso™ enchilada sauce and 1 can (4.5 oz) Old El Paso™ chopped green chiles. Fill each dough-lined cup with 1/3 cup chicken mixture. Sprinkle 1 cup shredded Cheddar cheese evenly over tops.
  4. Bake 14 to 16 minutes or until biscuits are golden brown. Remove from oven to cooling rack; cool 5 minutes before serving.