Mexican Chicken Cups Recipe

• 1 pound chicken (can also use 4 cans of chicken to save time, although not as good)
• 1 can enchilada sauce (mild)
• 1 can refried beans
• 1 can diced green chilies (mild)
• 1 can "Big Country" buttermilk biscuits (10 count)
• Flour (to roll biscuits out on)

1. Boil the chicken in water till cooked (approximately 45 min).
2. Rinse chicken in cold water and cut into small bite size pcs.
3. Mix chicken, enchilada sauce, refried beans and green chilies in a medium sized pot.
4. Let simmer approximately 1/2 hour to an hour.
5. After opening the can of biscuits, roll each biscuit out with a rolling pin till you form a circle approximately 4 to 6 inches in diameter, 1/4 inch thick.
6. Place biscuits onto the BOTTOM SIDE UP of a 12 c. cupcake pan.
7. Form into c. by pinching four corners of dough with fingers, (it's okay if biscuits overlap each other somewhat).
8. Bake according to the directions on the package.
9. With a small ladel, pour chicken mix into each c.. Like tacos, top each c. with your favorite garnishes (I use lettuce, tomato, green onion, cheddar cheese, lowfat sour cream and olives).
10. Yummy!

chicken, enchilada sauce, beans, green chilies, country, flour

Taken from cookeatshare.com/recipes/mexican-chicken-cups-34266 (may not work)