cooking with cadee

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

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

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

Stir to combine cheeses

Pour sauce into bowl with cheese and stir to combine

Add spice mix and stir

Add chopped chicken and stir until everything is well mixed

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

Pull outer corners of the crescent over the chicken mixture

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)

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

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

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