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INGREDIENTS
- 1
- package (1 ounce) Old El Paso® taco seasoning mix
- 2/3
- cup water
- 1/4
- cup Sriracha sauce
- 1
- pound chicken, cooked and shredded
- 1
- can (16.3 ounces) Pillsbury® Grands!® refrigerated biscuits (any variety)
- 1
- cup shredded Monterey Jack cheese or Mexican cheese blend (4 ounce)
- 1
- cup sour cream, if desired
DIRECTIONS
- Heat oven to 375°F.
- In medium saucepan, cook taco seasoning mix, water, 1/4 cup of the Sriracha sauce and cooked chicken until thickened.
- Press each biscuit into 6-inch round. Fill each with taco mixture and 1 tablespoon cheese. Fold dough over filling and press to seal. Place on greased cookie sheet.
- Bake 9 to 14 minutes or until golden brown. Serve with cheese and sour cream.
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