How To Make Chicken Enchilada Puffs
Chicken enchilada is used as a filling inside a crescent roll dough to create a portable dinner that holds a rich mixture of flavors.
Serves:
Ingredients
- 1pkgjumbo crescent rolls
- 3ozcream cheese
- ½cupMexican blend cheese,shredded
- ¾chicken,cooked and diced
- ⅓cupenchilada sauce
- 2tspenchilada seasoning mix,or taco seasoning mix
- ¼cupMexican cheese,shredded for sprinkling on top
Instructions
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Preheat oven to 375 degrees F and line a cookie sheet with foil and spray with non stick cooking spray.
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Soften cream cheese in the microwave for about 20 seconds. Stir in chicken, seasoning mix, enchilada sauce, and Mexican shredded cheese until combined.
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Unroll crescent rolls on pan. Place a heaping tablespoon of chicken in the center of the two short ends of the crescent.
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Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over completely enclosing the filling.
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Sprinkle the tops of the puffs with the Mexican shredded cheese.
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Bake for 15 minutes or until golden brown.
Nutrition
- Calories: 496.60kcal
- Fat: 30.64g
- Saturated Fat: 11.28g
- Trans Fat: 0.67g
- Monounsaturated Fat: 8.84g
- Polyunsaturated Fat: 3.91g
- Carbohydrates: 26.50g
- Fiber: 1.09g
- Sugar: 3.80g
- Protein: 28.00g
- Cholesterol: 106.93mg
- Sodium: 878.19mg
- Calcium: 113.96mg
- Potassium: 238.95mg
- Iron: 2.66mg
- Vitamin A: 108.56µg
- Vitamin C: 2.05mg
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