Chicken Enchilada Puffs {VIDEO}

Turn chicken enchiladas into finger food! CHICKEN ENCHILADA PUFFS are delicious and come together in a snap for a busy weeknight meal. Croissants stuffed full of cheesy chicken enchilada filling, what’s not to love?! Watch the video to see how easy these are to make! 

If you like easy dinner recipes as much as we do, be sure to check out our Blackened Salmon Filets, Cheesy Ravioli Bake With Chicken, and Homemade Pizza Rolls.

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Chicken Enchilada Puffs For The Win!

You may have noticed,  we love cooking food that is easy to make and doesn’t require hours over a hot stove.  Take it one step better, and 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! When you break into the middle of these Chicken Enchilada Puffs, you’ll find a piping hot, cheesy chicken mixture packed with flavor. Serve with a side salad, Mexican rice, or your favorite veggies. 

Jumbo size crescent rolls make chicken enchilada puffs perfect for dinner. They also make great party appetizer by using the smaller size crescent rolls. – either way, you put them together just the same.

How To Make Chicken Enchilada Puffs

(full printable recipe at the end of this post)

The shortlist of easy-to-find ingredients and the use of refrigerated croissants and pre-cooked chicken make chicken enchilada puffs perfect for a busy weeknight meal.  Your family is going to be begging you to make these again and again!

Before you get started, preheat your oven to 375°F and line a baking sheet with foil or parchment paper and spray with no-stick spray.

Now, grab a small microwave-safe bowl and add the cream cheese and shredded Mexican cheese.  Place the bowl with cheese in the microwave and cook on high 30-40 seconds, to soften the cheese. Add seasoning mix, enchilada sauce, and chicken to cheese mixture and stir until combined.

Next comes the fun part! Unroll the crescent rolls on the prepared pan and scoop a heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.

Then pull the outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. Sprinkle tops of chicken enchilada puffs with additional shredded Mexican cheese.

You’re almost done! Bake the enchilada puffs for 15 minutes, or until golden brown.

Serve them warm with your favorite toppings like salsa, sour cream, or guacamole! Garnish with fresh chopped cilantro and Enjoy!

Chicken Enchilada Puffs Tips

• I usually use pre-cooked grilled chicken that comes in the bags near the lunch meat, leftover chicken or shredded rotisserie chicken (I get mine already shredded at Costco). 
• Be sure to use the jumbo crescent rolls if you are making these for dinner.  You can use the smaller crescent rolls and make chicken enchilada puffs as an appetizer.
• Leave the crescent rolls in the refrigerator until you are ready to fill and roll them. If they are at room temp they tend to be sticky and hard to work with.

Variations For Enchilada Puffs 

You can mix up your seasonings…….use enchilada sauce mix and red enchilada sauce, or taco mix and sauce.  Or a combination ie: enchilada sauce mix and taco sauce. 

What is the difference between enchilada sauce and taco sauce? According to FoodsGuy, the main difference between taco sauce and enchilada sauce is the ingredients used for each. Enchilada sauce depends on chili powder whereas taco sauce uses paprika. Enchilada sauce pulls heat from fresh or canned chilis while taco sauce uses cayenne pepper. 

Buy it or make it! Use store-bought sauce or you can make your own red enchilada sauce!

Try adding other mix-ins: diced green chilies, diced tomatoes, corn, or beans to the enchilada puff filling.

Make Chicken Enchilada “Muffins”: Another way to serve these enchilada puffs is to use crescent roll dough (it still comes in the can sold by the biscuits, but it’s a sold sheet instead of triangles). Cute the sheet of crescent dough into 12 equal squares and lay them in a greased muffin tin. Then add the chicken enchilada filling, sprinkle a little more cheese on top and bake them.  They will be “open-faced” and just as delicious!

Vegetarian Enchilada Puffs: Omit the chicken and add black beans and diced tomatoes.  Be sure to drain both, so your filling isn’t too runny.

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!

Storing Leftover Enchilada Puffs

How To Store Leftover Chicken Enchilada Puffs: Place leftovers in an airtight container or resealable plastic bag in the refrigerator for up to 4 days.

To Reheat: The chicken puffs are best reheated in the oven at 350° F. Put the leftover puffs on a pan, cover with foil, and heat for about 10-5 minutes or until heated through. If you prefer, you can warm them in the microwave for 30-60 seconds until warmed all the way through.

I do not recommend freezing these enchilada puffs.

Craving More Mexican-inspired Recipes?

Add these chicken enchilada puffs to your menu for Taco Tuesday or anytime you’re in the mood for Mexican-inspired food!

Honey Lime Chicken Enchiladas – The sweet and tangy marinated chicken wrapped in tortillas with cheese and covered in a creamy sauce gets rave reviews every time! This dish is equally as delicious with pork and easy to make ahead of time or freeze for another day!

Slow Cooker Taco Soup –  Turn a simple dinner into a feast by serving slow cooker taco soup. This family favorite recipe is a snap to prepare and completely irresistible.

Chicken Quesadillas with Fire Roasted Salsa – Baked or grilled, this is a quick meal the whole family will love. These cheesy chicken-filled tortillas are flavorful on the inside and crisp on the outside!

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