Creamy Chicken Enchilada Pot Pies

 

1

(12-oz.) can Pillsbury® Hungry Jack® Golden Layer™ Refrigerated Biscuits

2 2/3

oz. (2/3 cup) shredded Monterey Jack cheese

2/3

cup crisp rice cereal

1

tablespoon oil

1/2

lb. chicken breast strips for stir-frying

1

(8-oz.) pkg. cream cheese, softened

1

(4.5-oz.) can Old El Paso® Chopped Green Chiles

1

(10-oz.) can Old El Paso® Enchilada Sauce

2

tablespoons chopped fresh cilantro

• 1 Heat oven to 375°F. Separate dough into 10 biscuits. Press each biscuit to form 4 1/2-inch round. Place 1 biscuit round in ungreased muffin cup; firmly press in bottom and up sides, forming 1/4-inch rim. Repeat with remaining biscuits.
• 2 Spoon about 1 tablespoon each of cheese and cereal into each biscuit-lined cup; press mixture in bottom.
• 3 Heat oil in large skillet over medium-high heat until hot. Add chicken; cook and stir until no longer pink in center. Reduce heat to medium. Add cream cheese, chiles, 1/2 cup of the enchilada sauce and cilantro; cook and stir until blended and cream cheese is melted. Spoon about 1/3 cup chicken mixture into each cup. Cups will be full.
• 4 Bake at 375°F. for 21 to 26 minutes or until edges of biscuits are deep golden brown. Heat remaining enchilada sauce. Spoon warm sauce over pies.