Chicken and Green Chile Muffins
- SERVES
- 12
- COOK TIME
- 25 Min
What could be better than a make-ahead, ready-to-go meal in a muffin? These easy Chicken and Green Chile Muffins combine the Mexican flavors everybody loves with cheese, baking mix and rotisserie chicken.
What You'll Need
- 3 tablespoon butter
- 1 medium-sized sweet onion, finely chopped
- 1 1/2 cup biscuit baking mix
- 2 cup (8 ounces) shredded Mexican four-cheese blend, divided
- 1/2 cup milk
- 1 egg
- 1 (4.5-ounce) can chopped green chilies
- 1 cup finely chopped cooked rotisserie chicken
What to Do
- Preheat oven to 425 degrees F.
- In a large skillet, melt butter over medium-high heat; add onion, and saute 3 to 5 minutes, or until tender.
- In a large bowl, combine biscuit mix and 1 cup cheese; make a well in center of mixture. In another bowl, stir together milk and egg, blending well; add to cheese mixture, stirring until moistened.
- Stir in onion, chopped green chilies, and chicken. Spoon into lightly greased muffin pans, filling two-thirds full. Sprinkle with remaining 1 cup cheese.
- Bake 18 minutes, or until golden. Let stand 2 to 3 minutes before removing from pans.