CHICKEN TACO MELTS

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.