1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (10 oz) Old El Paso™ red enchilada sauce
1/2 cup Old El Paso™ Thick ‘n Chunky salsa
1 can (16.3 oz) Homestyle refrigerated buttermilk biscuits (8 biscuits)
1 cup shredded Mexican cheese blend (4 oz)
2 tablespoons sliced green onions (2 medium), if desired
Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with cooking spray.
In 10-inch nonstick skillet, cook chicken, beans, enchilada sauce and salsa over medium-high heat, stirring occasionally, 3 to 4 minutes or until hot. Spoon into baking dish.
Meanwhile, separate dough into 8 biscuits. Cut each into 8 pieces.
Add biscuit pieces to chicken mixture, stirring gently until pieces are coated.
Bake 25 to 28 minutes or until biscuits are deep golden brown and thoroughly baked. Sprinkle cheese evenly over top; bake 4 to 5 minutes longer or until cheese is melted. Sprinkle with green onions. Serve with additional salsa, if desired.