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.
- 9 g Total Fat
- 15 g Total Carbohydrate
- 7 g Protein
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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.