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Chicken Enchilada Puffs are the perfect dinner for busy weeknights. With just a few ingredients, you can have dinner on the table in less than 30 minutes.
Mmmmm….I love crescent rolls. There are just so many things you can do with them! They are buttery, flaky and taste so great! One of my favorite ways to use them is by wrapping them around a delicious cheesy filling and making Chicken Enchilada Puffs.I had one of those dinner crises where you end up with a few ingredients of several dishes, but not one single whole meal- know what I mean? But I remembered I pinned this a while back, and knew I could throw something together. There are many MANY versions of this recipe on Pinterest, but the one I found originally was from The Tidy Mom.
I doubled the recipe to make it a meal and made just a few tweaks to suit our family’s taste. If you’re feeling adventurous (or have kids with more accepting palates,) add onions and diced green chiles for a little smoky flavor! Feel free to get creative with fillings and toppings.
The star of the show is the crescent roll dough. For these puffs, you need to get the JUMBO crescent rolls. Otherwise, it’s more like an appetizer and not a full meal. If you can’t find the jumbo sized rolls, you can use two sheets of crescent roll dough. I love that stuff! You can cut it into any shape you’d like. Just get 8 pieces out of each sheet.The other ingredients are cream cheese, taco or enchilada sauce, taco (or enchilada) seasoning and shredded cheese. I love Colby Jack because it melts so nicely.
To make the filling, place the cheeses in the microwave to soften them up a bit. Then stir them together and mix in the seasonings and chicken.
Next, spoon the filling onto the widest part of the triangle. Pull the corners up and over the filling and then roll up from the wide end down to the narrow end. Make sure the filling is completely enclosed in dough.
Sprinkle with additional cheese and then bake until golden brown!
Chicken Enchilada Puffs
Chicken Enchilada Puffs are the perfect dinner for busy weeknights. With just a few ingredients, you can have dinner on the table in less than 30 minutes.
Servings: 8
Calories: 430kcal
Ingredients
- 2 pkg jumbo crescent rolls or use 2 crescent dough sheets
- 8 oz cream cheese
- 1 1/2 cups Colby Jack shredded cheese divided
- 1 cup cooked chicken diced or shredded ( I used leftover Rotisserie chicken)
- 2/3 cup enchilada or taco sauce we love Taco Bell's mild sauce!
- 1 tbsp enchilada or taco seasoning mix
Instructions
- Preheat oven to 375° and line 2 cookie sheets with foil
- Place cream cheese and 1 cup 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 wide end of the crescent roll.
- Pull outer corners of the crescent roll over the chicken mixture, and then roll up to completely enclose the filling.
- Sprinkle tops of puffs with additional shredded cheese.
- Bake for 15 minutes, or until golden brown.
Nutrition
Serving: 2puffs | Calories: 430kcal | Carbohydrates: 26g | Protein: 14g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 68mg | Sodium: 896mg | Potassium: 111mg | Fiber: 1g | Sugar: 8g | Vitamin A: 797IU | Vitamin C: 1mg | Calcium: 199mg | Iron: 1mg
Tried this recipe?Mention @simplenseasonal or tag #simplenseasonal!
If you like Chicken Enchilada Puffs, I think you’ll also want to try these Easy Meatball Pockets! Same idea, different filling (I’m all about easy dinners around here!)
Originally posted 1/13
Updated 7/20
Hi, I'm Nicole!I love chocolate chip cookies, good grammar, and trying new things. Pinterest is my happy place. Come follow me down the rabbit hole!
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Jinni says
This was a delicious recipe. Thank you for sharing