Taco Chicken Pockets

These little pockets of chicken in a spicy taco sauce are delicious. The biscuit makes a great way to hold the chicken in place and these would be great to take for lunch and replace frozen handheld sandwiches. They were a little spicy for Madeline due to the Sriracha, but I think you could always eliminate it to make the recipe more kid friendly.

I could see using this base recipe to make different varieties – chicken and broccoli, chicken parm…the possibilities are endless! What type would you make?

1 package taco seasoning mix
2/3 cup water
1/4 cup Sriracha
1 pound chicken breasts, cooked and shredded
1 can Grands biscuits (I used a golden wheat variety)
1 cup shredded Mexican cheese
Sour cream, if desired.

Preheat oven to 375 degrees. Line a baking sheet with parchment paper or spray with non-stick cooking spray. In a medium saucepan, combine the taco seasoning mix, water, Sriracha and shredded chicken. Mix and cook until the sauce has thickened.

Open the can of biscuits. Flatten each biscuit into a 6-inch round. Fill with the taco mix and 1 tablespoon of cheese. Fold biscuit over the filling and press to seal. Place each on baking sheet.

Bake for 9 to 12 minutes or until golden brown. Serve with leftover cheese and sour cream.

Source: Recipe Sweet

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