Dinner

Enchilada Biscuits is for Dinner.

Enchilada Biscuits takes 15 minutes to prepare.

Enchilada Biscuits takes 15 minutes to cook.

Enchilada Biscuits makes 8 servings.

The ingredients for Enchilada Biscuits are:

1 can of Pillsbury Grand Flaky Layers biscuits (8 count)
1 (10.5 oz.) can of Chicken (or you can shred your own fresh Chicken)
1 (10 oz.) can of Cream of Chicken Soup
1 (14.5 oz.) can of Diced Tomatoes with Green Chiles. drained (or you can use Rotel)
1.5 cups Shredded Cheddar (a Mexican Blend would be good too)
Sour Cream for garnish

Here is how you make Enchilada Biscuits:

In a medium bowl, mix together the chicken, diced tomatoes/chiles, soup and 1 cup of the cheese.Pop open the can of biscuits and separate them. Gently peel each biscuit apart creating 3 pieces.Place one of the biscuit layers down into the muffin pan and layer on some filling. Repeat until you have used all 3 biscuit layers. Top with the remaining Cheese.Bake them at 350 degrees, for approx. 12-15 minutes? or until they?re firm and slightly golden.Top each with 1 Tbsp of sour cream if desired. Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user NASCAR_CHICK.

The nutritional information for Enchilada Biscuits is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 323.5

• Total Fat: 16.2 g
• Cholesterol: 23.9 mg
• Sodium: 642.2 mg
• Total Carbs: 32.6 g
• Dietary Fiber: 0.4 g
• Protein: 12.1 g