Wednesday, December 21, 2011

Chicken Enchilada Pockets

Ingredients:

1 package crescent rolls

1/2 (8oz) cream cheese

1/2 cup Mexican blend shredded cheese

1 cup chicken, cooked and diced or pulled (I tried both and my fav was the pulled rotisserie chicken)

1/2 cup enchilada sauce

1 tablespoon enchilada seasoning

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Directions:

Preheat oven to 375 F, line a sheet pan with foil (for easy cleanup) and spray with non-stick cooking spray

Cut cream cheese in half, (save the rest for later) and place in a medium sized bowl

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Pour grated cheese in the bowl with the cream cheese. Microwave for 45-60 seconds to soften cheeses, making them easier to combine.

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Stir to combine cheeses

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Pour sauce into bowl with cheese and stir to combine

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Add spice mix and stir

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Add chopped chicken and stir until everything is well mixed

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Unroll and separate crescent rolls on prepared baking sheet in preparation to make the pockets

Scoop about 1/8 cup (or heaping tablespoon) of chicken mixture into the center of the largest part of the crescent roll

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Pull outer corners of the crescent over the chicken mixture

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Pull the “long” segment of the crescent roll dough over the “tucked” corners to make a pocket that fully encloses the chicken filling (make sure the filling is fully enclosed by the dough so it won’t spill out when baking)

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Sprinkle some additional cheese on top of each one just before baking (optional)

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Bake at 375F for 15 minutes or until top of crescent rolls are golden brown.

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*Store any leftover in the fridge or freeze within 5 days*

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