Preheat your oven to 375°F (190°C). This is the perfect temperature to get those biscuits golden and fluffy.
In a mixing bowl, combine 2 cups of cooked and shredded chicken, 2 tablespoons of Old El Paso taco seasoning, 2/3 cup of water, and 1 tablespoon of lime juice. Mix well until all the chicken is coated with the seasoning. Let it sit for a few minutes to absorb the flavors.
Open the package of refrigerated biscuits. Flatten each biscuit into a round disk about 4 inches in diameter. Press each disc into the muffin tin, ensuring they cover the bottom and sides to create a small cup.
Spoon the chicken mixture into each biscuit cup, filling them generously but not overflowing.
Sprinkle a hearty tablespoon of shredded Mexican blend cheese over the top of each filled biscuit cup. The cheese will melt beautifully, creating a gooey topping.
Place the muffin tin in the preheated oven and bake for about 15-20 minutes or until the biscuits are golden brown and the cheese is bubbly.
Once baked, remove the muffin tin from the oven. Let the cupcakes cool slightly before topping with your favorite garnishes: shredded lettuce, diced tomatoes, a dollop of sour cream, guacamole, and salsa.
