"A mixture of chicken, salsa, onion and cheese rolled up in biscuit dough, then baked hot and fresh." — Becke
Watch video tips and tricks
skinless, boneless chicken breast halves
shredded Cheddar cheese
1 (12 ounce) can
refrigerated biscuit dough
These were extremely tasty! I used a 16oz can of "Grands" biscuits and I still had over half of the chicken mixture left, so I made "wraps" with tortillas and froze them for quick lunches.
i used "grand" style biscuits, boiled chicken breast tenders and "medium" salsa. i also added garlic salt, pepper and sour cream to the mixture. this was enough to eat as a decent dinner, since the biscuits were larger. but, i'd suggest using tortillas instead, like others have mentioned, since this tastes just like a chicken enchilada or chicken taco. very easy and quick dish to assemble.
i always have a hard time with the folding over of the biscuits. they always end up lookig messy. so instead i pressd the biscuits in muffin tins, baked for a few minutes until they started puffing up..then i took them out pressed them into the muffin tins again. when they were about 4 minutes from being done i added the chicken, salsa and cheese. the only regret i have is i didnt make enough.
Pretty good. My 6-year-old loved it! I only used 1 cup of cheese in the sauce, and next time I would use a Mexican blend or something that melts better than Cheddar. I ended up flattening my biscuits (regular size not Grands) and putting them in greased muffin cups. Spoon in filling, sprinkle with cheese and bake.
This is a great recipe! Very quick & easy! My 1 year old even loved it! I'm going to try this recipe again, but this time I'm going to try the chicken mixture in flour tortillas (enstead of biscuits) and add jack cheese to it. Then they will be chicken soft tacos!
This is delicious! I had about 1/3 of the chicken mixture left when I ran out of biscuits - maybe I didn't flatten them enough? If you make everything on a smaller scale, they would be great as appetizers.
I cooked my chicken in 1 cup chicken broth and seasoned it with chili powder, cumin and salt and cooked till very tender. I was afraid the mixture might end up a bit dry so I added 2 tbsp. flour to the onion as it cooked, then added a can of undrained diced green chilis, 1/2 cup sour cream, the cheese and salsa. I added the shredded chicken back to this mixture and used this as my filling. I flattened the bisquits, put some filling down the center and rolled them like little burritos, securing with a toothpick. Everyone thought they were great. Good warmed up as leftovers too.
My husband, son and I loved this recipe, but I found it very difficult to put the chicken/cheese/salsa mixture in the biscuit. I even flattened the biscuit more! Next time I will just use flour tortillas like others have suggested! (I didn't add the onion since the salsa had enough in it!)
Thank you for a wonderful tasting recipe!
(I used Grand Biscuits)
* Percent Daily Values are based on a 2,000 calorie diet.
Salsa Biscuit Chicken
Serving Size: 1/3 of a recipe
Servings Per Recipe: 3
Amount Per Serving
Calories from Fat: 387
See how to make a top-rated, Mexican-inspired casserole.
See how to make a quick, saucy shredded chicken filling for burritos and tacos.
See how to make an easy baked chicken tetrazzini.