Chicken Enchilada Puffs
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!
Ingredients
- Jumbo Crescent Rolls - 1 package
- Cream Cheese - 3 oz
- Mexican Blend Shredded Cheese - 1 package
- Chicken - 3/4 cup, diced or shredded
- Enchilada or Taco Sauce - 1/3 cup
- Enchilada or Taco Seasoning Mix - 2 tsp
- Mexican Blend Shredded Cheese - 1/4 cup (for sprinkling)
Instructions
Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray
Place cream cheese and 1/2 cup Mexican cheese in 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 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.
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