1 lb. chicken (can also use 4 cans of chicken to save time, although not as good)
1 can enchilada sauce (mild)
1 can refried beans
1 can diced green chilies (mild)
1 can "Big Country" buttermilk biscuits (10 count)
Flour (to roll biscuits out on)

Boil the chicken in water until cooked (approximately 45 minutes). Rinse chicken in cool water and cut into small bite size pieces. Mix chicken, enchilada sauce, refried beans and green chilies in a medium sized pot. Let simmer approximately 1/2 hour to an hour. After opening the can of biscuits, roll each biscuit out with a rolling pin until you form a circle approximately 4 to 6 inches in diameter, 1/4 inch thick. Place biscuits onto the BOTTOM SIDE UP of a 12 cup cupcake pan. Form into cups by pinching four corners of dough with fingers, (it's okay if biscuits overlap each other somewhat). Bake according to the directions on the package. With a small ladel, pour chicken mixture into each cup. Like tacos, top each cup with your favorite garnishes (I use lettuce, tomato, green onion, cheddar cheese, sour cream and olives). Yummy!