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Chicken Enchilada Puffs

Crispy baked crescent puffs filled with a creamy chicken enchilada mixture make a quick, family-friendly appetizer or snack.
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 8 puffs

Ingredients

  • 1 cup cooked diced chicken
  • 1 package jumbo crescent rolls 8 rolls
  • 1/2 cup Mexican blend shredded cheese for filling
  • 1/3 cup enchilada sauce
  • 3 ounces cream cheese softened
  • 2 teaspoons enchilada or taco seasoning mix
  • 1/4 cup Mexican shredded cheese for sprinkling on top

Instructions

  • Preheat the oven to 375°F (190°C). Line a baking sheet with foil and lightly coat with nonstick cooking spray.
  • In a mixing bowl, combine the cooked diced chicken, 1/2 cup Mexican blend cheese, enchilada sauce, softened cream cheese, and enchilada or taco seasoning until smooth and well blended.
  • Unroll the jumbo crescent rolls on the prepared baking sheet. Place about a heaping tablespoon of the chicken mixture in the center of each crescent.
  • Pull the outer corners of each crescent over the filling, then fold the long end over to fully enclose the filling and form a sealed puff.
  • Sprinkle the tops of the puffs with the remaining 1/4 cup Mexican shredded cheese.
  • Bake for 15 minutes or until the puffs are golden brown. Allow to cool a few minutes before serving.

Equipment

  • Baking Sheet
  • Aluminum Foil
  • nonstick spray
  • Mixing Bowl
  • Spoon

Notes

  • Use cooked rotisserie chicken to save time.
  • Soften cream cheese to room temperature for easy mixing.
  • Seal the seams well to prevent filling leakage.
  • Place puffs a little apart to allow even browning.