Chicken & Cheddar Enchilada Shortcake

Summary

• Difficulty:
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Yield: 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

1. 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.
2. 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.

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