Ingredients
Chicken Enchilada Puffs
- 1 package jumbo crescent rolls
- 3 ounces cream cheese
- 3/4 cup Mexican blend shredded cheese (divided)
- 3/4 cup cooked chicken* (diced or shredded)
- 1/3 cup enchilada or taco sauce
- 2 teaspoons enchilada or taco seasoning mix
Optional Toppings
- your favorite salsa
- sour cream
- guacamole
- fresh cilantro, chopped
Instructions
- Preheat oven to 375° F and line cookie sheet with foil or parchment paper and spray with no-stick spray.
- Place cream cheese and 1/2 cup Mexican cheese in a 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 the 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.
- Serve warm with salsa, sour cream, or guacamole! Garnish with fresh chopped cilantro and Enjoy!