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Biscuit Chicken Gorditas

Fresh-baked Gordita shells wrap up tender chicken and veggies in a meal that’s ready in 30 minutes.

INGREDIENTS
1 can (10.2 oz) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits (5 biscuits)
2 tablespoons cornmeal
1 1/4 cups shredded Mexican cheese blend (5 oz)
1 1/4 cups taco sauce
shredded chicken (about1 pound)
1 1/4 cups shredded lettuce
1/3 cup sour cream

DIRECTIONS
1. Heat oven to 375°F. Separate dough into 5 biscuits; press each into 5 1/2-inch round. Coat both sides of each with cornmeal; place on ungreased cookie sheet. If biscuit loses shape, press out again.
2. Bake 10 to 12 minutes or until bottoms are golden brown. Sprinkle cheese over biscuits; bake about 2 minutes longer or until cheese is melted.
3. Meanwhile, heat chicken with the taco sauce in a skillet or sauce pan
4. Top each biscuit with warm chicken, lettuce and sour cream. Fold each in half. Makes: 5 gorditas

Tip:
When the pressed-out biscuits are removed from the work surface, they tend to shrink back to a smaller size. Once they’re on the cookie sheet, press them back to the 5 1/2-inch round.