Pull-Apart Biscuits with Cheesy Chicken Enchilada DipPull-Apart Biscuits with Cheesy Chicken Enchilada Dip
Pull-Apart Biscuits with Cheesy Chicken Enchilada Dip
Pull-Apart Biscuits with Cheesy Chicken Enchilada Dip
Inspired by Chicken enchiladas, but tailor-made for the buffet table, this cheesy skillet dip comes ready to party
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Recipe - ShopRite of Chester Plaza, NY
Pull-ApartBiscuitswithCheesyChickenEnchiladaDip.jpg
Pull-Apart Biscuits with Cheesy Chicken Enchilada Dip
Prep Time25 Minutes
Servings16
Cook Time40 Minutes
Calories180
Ingredients
1 can (16.3 oz) refrigerated Pillsbury Grands! Flaky Layers Buttermilk Biscuits (8 Count)
1 tbs butter, melted
1 1/2 cups chopped cooked chicken
4 oz (half of 8-oz package) cream cheese, cubed
1 can (10 oz) Old El Paso Mild Red Enchilada Sauce
1 can (4.5 oz) Old El Paso Chopped Green Chiles
1 cup shredded cheddar cheese (4 oz)
2 tbs chopped fresh cilantro leaves
Directions

Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make 16 biscuit rounds. Gather ends of each biscuit round, and gently pinch to seal; roll into ball. Place around edge of skillet with pinched end facing down. Brush biscuits with butter. Bake 17 to 21 minutes or until biscuits are light golden brown. Meanwhile, in large microwavable bowl, mix chicken, cream cheese, enchilada sauce, green chiles and 1/2 cup of the cheddar cheese. Cover with plastic wrap and vent. Microwave on High 4 to 6 minutes, stirring every 60 seconds, until mixture is steaming hot. Pour chicken mixture into center of skillet. Top dip and biscuits with remaining 1/2 cup cheddar cheese. Bake 8 to 10 minutes or until biscuits are deep golden brown, mixture is hot and cheese is melted. Let stand 5 minutes. Top with cilantro.

 

Nutritional Information
  • 9 g Total Fat
  • 15 g Total Carbohydrate
  • 7 g Protein
25 minutes
Prep Time
40 minutes
Cook Time
16
Servings
180
Calories

Shop Ingredients

Makes 16 servings
1 can (16.3 oz) refrigerated Pillsbury Grands! Flaky Layers Buttermilk Biscuits (8 Count)
Pillsbury Grands! Flaky Layers Buttermilk Big Biscuits, 8 count, 16.3 oz
Pillsbury Grands! Flaky Layers Buttermilk Big Biscuits, 8 count, 16.3 oz
$4.49$0.28/oz
1 tbs butter, melted
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz
Wholesome Pantry Organic Unsalted Sweet Cream Butter, 4 count, 16 oz
2 for $11.99
$6.00 was $6.99$0.37/oz
With Price Plus Club Card
1 1/2 cups chopped cooked chicken
Jamaican Jerk Rotisserie Chicken - Sold Cold
Jamaican Jerk Rotisserie Chicken - Sold Cold
$7.99$0.24/oz
4 oz (half of 8-oz package) cream cheese, cubed
Philadelphia Original Cream Cheese, 8 oz
Philadelphia Original Cream Cheese, 8 oz
$3.99$0.50/oz
1 can (10 oz) Old El Paso Mild Red Enchilada Sauce
Old El Paso Red Enchilada Sauce, 19 oz
Old El Paso Red Enchilada Sauce, 19 oz
$4.39$0.23/oz
1 can (4.5 oz) Old El Paso Chopped Green Chiles
Old El Paso Green Chile Enchilada Sauce, 10 oz
Old El Paso Green Chile Enchilada Sauce, 10 oz
$2.69$0.27/oz
1 cup shredded cheddar cheese (4 oz)
Kraft Shredded Fat Free Cheddar Natural Cheese, 7 oz
Kraft Shredded Fat Free Cheddar Natural Cheese, 7 oz
$4.29$0.61/oz
2 tbs chopped fresh cilantro leaves
Fresh Cilantro, 1 bunch, 1 each
Fresh Cilantro, 1 bunch, 1 each
$0.99

Nutritional Information

  • 9 g Total Fat
  • 15 g Total Carbohydrate
  • 7 g Protein

Directions

Heat oven to 350°F. Spray 12-inch ovenproof skillet with cooking spray. Separate dough into 8 biscuits. Separate each biscuit into 2 layers, to make 16 biscuit rounds. Gather ends of each biscuit round, and gently pinch to seal; roll into ball. Place around edge of skillet with pinched end facing down. Brush biscuits with butter. Bake 17 to 21 minutes or until biscuits are light golden brown. Meanwhile, in large microwavable bowl, mix chicken, cream cheese, enchilada sauce, green chiles and 1/2 cup of the cheddar cheese. Cover with plastic wrap and vent. Microwave on High 4 to 6 minutes, stirring every 60 seconds, until mixture is steaming hot. Pour chicken mixture into center of skillet. Top dip and biscuits with remaining 1/2 cup cheddar cheese. Bake 8 to 10 minutes or until biscuits are deep golden brown, mixture is hot and cheese is melted. Let stand 5 minutes. Top with cilantro.