Chicken & Cheddar Enchilada Shortcake
Prep Time: 20
Cook Time: 15
Serves: Serves: 8
Ingredients
- 2 cans (10 oz. each) red enchilada sauce
- 3-1/2 cups chicken, cooked, shredded or diced
- 1 can (4 oz.) green chilies, undrained
- 1 tsp. ground cumin
- 2 cups (8 oz.) Sargento® Fancy Shredded Mild Cheddar Cheese, divided
- 3/4 cup sour cream
- 2 Tbsp. (plus 1 tsp.) chopped cilantro, divided
- 1 pkg. (8-count) large refrigerated buttermilk, wheat or corn biscuit dough, cooked and halved
Directions
Combine enchilada sauce, chicken, chilies and cumin in large skillet; bring to a boil over high heat. Reduce heat; simmer, uncovered, 5 minutes or until hot. Remove from heat; stir in 1 cup cheese.
Combine sour cream and 2 tablespoons cilantro in small bowl. Arrange biscuits on serving plates; top with chicken mixture, cilantro, sour cream and remaining cheese. Garnish with remaining cilantro.