Easy Chicken Enchilada Puffs
All the flavors of enchiladas wrapped up into savory puffs. These are so delicious using canned refrigerated crescent roll dough and cooked chicken which I use a rotisserie or my baked chicken. These will disappear quickly.
Equipment
- 1 large mixing bowl
- electric hand mixer or food processor
- sheet pans
Ingredients
- 2 1/2 cups cooked chicken (I like to use rotisserie chicken or my baked chicken recipe which can be searched for in my site.)
- 2 pkgs (8oz each) refrigerated canned crescent roll dough
- 1 (8oz) box cream cheese, softened
- 1 cup red or green enchilada sauce
- 1 TBS taco seasoning (I have a homemade blend that I use, can be searched for on my site.)
- 1 1/2 cups shredded cheddar cheese
- salt & pepper to taste
- green onions, for garnish
Instructions
- Preheat oven to 375 degrees. Line a baking sheet with parchment, silicone mat or lightly spray with non-stick cooking spray.
- In a large bowl mix together using an electric hand mixer the cooked chicken, cream cheese, 1 cup of the cheddar cheese, enchilada sauce, taco seasoning, and salt & pepper to taste. Mixture should be creamy.NOTE: you can also put the filling ingredients into a food processor and pulse until creamy.
- Roll out crescent roll dough and separate by the triangles onto the parchment lined baking sheet. Using a 1/4 cup, measure out the chicken mixture and place onto the crescent roll on the large end.Roll the crescent roll over the mixture and continue to roll to the tip making sure to tuck in the sides to form a ball with tip upward. Place onto baking pan with space in between to puff up.You may need to pans to do all 16. One pan will only be needed if you want to half this recipe.
- Using the rest of the shredded cheddar cheese place 2 TBS on top of each puffs.
- Bake for 15-20 minutes until puffs are golden brown, the crescents are cooked through and the mixture is heated through. Sprinkle with green onions, if desired. Enjoy.