Chicken Enchilada Pockets
 
Cook time
Total time
 
Author:
Recipe type: Dinner
Cuisine: Mexican
Serves: 8 Pockets
Ingredients
  • 1 pkg. jumbo crescent rolls
  • 3 oz. cream cheese
  • ½ c. Mexican blend shredded cheese
  • ¾ c. cooked shredded chicken
  • ⅓ c. enchilada or taco sauce
  • 2-3 tsp. enchilada or taco seasoning mix
  • ¼ c. Mexican blend shredded cheese, for sprinkling
Instructions
  1. Preheat oven to 375 degrees and line cookie sheet with foil.
  2. Spray with non-stick spray.
  3. Place cream cheese and ½ c. cheese in small bowl and microwave for 30 seconds to soften.
  4. Add seasoning mix, sauce, and chicken to cheese mixture – Stir to combine. Unroll crescent rolls on prepared pan.
  5. Scoop 1 large heaping TBSP of chicken mixture into the center of the triangle. Pull out outer corners of crescent roll over the chicken mixture and then pull the long end over completely enclosing filling.
  6. Sprinkle tops of pockets with additional cheese. Bake 15 minutes or until golden brown.
Notes
Optional Ingredients: Sour Cream, chopped cilantro to garnish on top
Recommended Side Dishes: Refried Beans, Black beans, or Mexican Rice!
Recipe by Sweet Dash of Sass at https://sweetdashofsass.com/2013/09/chicken-enchilada-pockets/