CHICKEN ENCHILADA POCKETS

Filed under Main Dishes

Ingredients

1 (8 count) package jumbo crescent rolls

3 ounces cream cheese, softened

1/4 cup enchilada or taco sauce

1 1/2 teaspoons enchilada or taco seasoning mix

3/4 cup cooked chicken (diced or shredded)

3/4 cup Mexican blend shredded cheese, divided

2 tablespoons chopped fresh cilantro (optional)

Directions

Preheat oven to 375 degrees.  Line a cookie sheet with foil and spray with non-stick cooking spray.  In a medium bowl, mix together cream cheese, enchilada sauce, and seasoning mix until smooth.  Add chicken, 1/2 cup cheese, and cilantro and mix well. 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. Pinch any open edges to seal. Sprinkle tops of crescent rolls with remaining cheese.  Bake for 12-15 minutes, or until golden brown.

Let's Dish

When I saw this recipe on Pinterest, I thought my family might like it.  I had no idea how much they would love it!  I've got a few picky eaters, so I rarely make a savory dish that everyone is happy to eat.  Well, these chicken enchilada pockets are one of those rare dishes.  In fact, my kids spent their entire dinner (between bites) discussing all of the different fillings they wanted to try.  Everything from pizza, to ham & cheese, to nutella & marshmallows.  I feel a tad guilty about those fattening canned crescent rolls, but when the whole family eats this well, I'll get over that in a hurry.

Who Dished It Up First

Adapted from Cheryl at Tidy Mom.

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