Turn chicken enchiladas into finger food!
You may have noticed, we love cooking food that is easy to make and doesn’t require hours spent slaving over a hot stove. Take it one step better, and make food that’s easy to eat with your fingers and my family is in heaven.
You can’t beat food you can eat with your fingers. This recipe takes something as good as chicken enchiladas and turns them into finger food!
These were perfect for dinner, by using the jumbo size crescent rolls. But they would make great party appetizers by using the smaller size crescent rolls. – either way, you put them together just the same.
You can mix up your seasonings…….use enchilada sauce mix and enchilada sauce, or taco. I happened to have enchilada mix and taco sauce, so that’s what I used this time.
Mix cheeses, enchilada seasoning mix , sauce and chicken in a bowl.
Line cookie sheet with foil and spray with no-stick spray.
unroll crescents and lay on pan
add one heaping tablespoon of chicken mix, near the center of the two short ends
fold short ends over chicken
fold long end over and under, bringing it up on other side (fold or twist any extra dough on top)
sprinkle with additional shredded cheese
bake for 15 minutes at 375°
Summary: This recipe takes something as good as chicken enchiladas and turns them into finger food!
Ingredients
- 1 package jumbo crescent rolls
- 3 oz cream cheese
- 1/2 cup Mexican blend shredded cheese
- 3/4 cup cooked chicken (diced or shredded)
- 1/3 cup enchilada or taco sauce
- 2 teaspoons enchilada or taco seasoning mix
- 1/4 cup Mexican shredded cheese for sprinkling
Instructions
- Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray
- Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.
- Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
- Unroll crescent rolls on prepared pan.
- Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.
- Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.
- Sprinkle tops of puffs with additional shredded Mexican cheese.
- Bake for 15 minutes, or until golden brown.
Notes
I use the Tyson grilled chicken that comes in the bags near the lunch meat.
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http://tidymom.net/2011/chicken-enchilada-puffs-recipe/
you may also enjoy Garlic Chicken Puffs – every time I’m asked to bring an appetizer I make them, and I’m always asked for the recipe!
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So happy I found these on Pinterest!! They were easy and very yummy!! This is going to be a football snack for our family again!
Fantastic !! Might try these with shrimp next time.
Thank you for posting this recipe, I’m rarely able to cook something that pleases ALL my picky eaters! This one was a huge hit.
For everyone who reads this comment to collect some oppinions: I tried them out and I loved them! These chicken enchilada puffs are seriously amazing!
These are absolutely amazing! I’m making them for my boyfriend who is at work atm, so I put one puff in the oven to see how they’d turn out. I was blown away by how simple yet yummy they were!! I can’t wait for him to get home to try them when I pop the rest in for dinner(: Thank you so much for sharing! I’ll have to try the garlic ones next time(:
One container of crescent rolls has 8 triangles, but the recipe says yield 4. So would I need to double to recipe to have enough filling or are the amounts right for 8 rolls?
It yields 4 servings – 2 puffs per serving
I need the recipe for Garlic Chicken Puffs – My pin says no longer available. Thanks
? the recipe is right here in the post