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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.
Course
Dinner
Cuisine
American, Mexican
Keyword
chicken, crescent rolls, easy dinner, enchiladas
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
8
Calories
430
kcal
Author
Nicole Burkholder
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:
2
puffs
|
Calories:
430
kcal
|
Carbohydrates:
26
g
|
Protein:
14
g
|
Fat:
31
g
|
Saturated Fat:
16
g
|
Cholesterol:
68
mg
|
Sodium:
896
mg
|
Potassium:
111
mg
|
Fiber:
1
g
|
Sugar:
8
g
|
Vitamin A:
797
IU
|
Vitamin C:
1
mg
|
Calcium:
199
mg
|
Iron:
1
mg