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Cheesy Chicken Enchilada Cups

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Holly Lofthouse
Updated Sep 11, 2018
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Make enchiladas mini (and fun to eat!) by swapping in flaky biscuits for the tortillas and baking them in your muffin pan.

Cheesy Chicken Enchilada Cups

  • Prep Time 20 min
  • Total 40 min
  • Ingredients 5
  • Servings 4
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Ingredients

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 8 regular-size muffin cups with cooking spray.
  • Step 
    2
    Separate 1 can (16.3 oz) Pillsbury™ Grands!™ Southern Homestyle refrigerated Original biscuits into 8 biscuits. Place 1 biscuit in each muffin cup; press in bottom and up side of cup.
  • Step 
    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.
  • Step 
    4
    Bake 14 to 16 minutes or until biscuits are golden brown. Remove from oven to cooling rack; cool 5 minutes before serving.

Nutrition

620 Calories
30g Total Fat
32g Protein
55g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
620
Calories from Fat
270
Total Fat
30g
46%
Saturated Fat
16g
81%
Trans Fat
1g
Cholesterol
90mg
29%
Sodium
1690mg
70%
Potassium
190mg
5%
Total Carbohydrate
55g
18%
Dietary Fiber
1g
4%
Sugars
10g
Protein
32g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
20%
20%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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