1 (5-count) can refrigerated flaky layers biscuits
Vegetable oil (for frying)
1 Tbsp butter
½ lb boneless, skinless chicken breasts, cubed
½ (1.0-oz) envelope taco seasoning mix
¼ cup water
¼ cup sour cream
¼ cup shredded colby-Jack cheese
½ (16-oz) container refrigerated salsa
Instructions
Flatten 2 biscuits into 6-inch rounds with your hands. Pour vegetable oil to a depth of ½-inch in a skillet; heat over medium heat.
Fry flattened biscuits, in hot oil 2 minutes per side or until golden brown, turning once. Drain on paper towels.
Melt butter in a separate skillet over medium-high heat. Add chicken, and cook 5 minutes or until browned. Stir in taco seasoning mix and water; bring to a boil, reduce heat, and simmer 5 minutes or until very thick.
Spread sour cream over fried biscuits. Top with chicken mixture and sprinkle with cheese. Serve with salsa.
Side Dish Ingredients
½ cup long-grain white rice
½ tsp ground cumin
¼ tsp garlic salt
Side Dish Instructions
Cook rice according to package directions. Stir in cumin and garlic salt.
Nutritional Information
Main
Side
Total
Servings
3
2
Fat (g)
26
0
26
Sat. Fat (g)
12
0
12
Protein (g)
32
4
36
Carb (g)
29
40
69
Fiber (g)
3
1
4
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