I bet your wondering what an Enchilada Puff is...?
It's delicious, fast, easy and perfect for dinner or an appetizer! What could be better, right?
I was cruising around Pinterest (which who doesn't do that ;)...) and I found this great recipe on this great blog by Tidy Mom and this recipe is super easy. Like as easy as my Chicken Roll recipe. In fact, they are very similar and since I had already made those it made this one even more easy to make.
To make it even better... Marvin loved them!!!!!
We have come across a few that he doesn't care for and that I don't care for but he liked these and that made me happy :).
And guess what, he took some for lunch the next day and he doesn't have access to anything to warm them up and he says they are pretty good cold too.
So I hope that you enjoy this as much as we did! :)
1 package Jumbo Crescent Rolls
3 oz Cream Cheese
1/2 cup Mexican Blend Shredded Cheese^
3/4 cup Cooked Chicken (diced or shredded)
1/3 cup Enchilada or Taco Sauce
2 tsp Enchilada or Taco Seasoning Mix*
1/4 cup Mexican Shredded Cheese for sprinkling
(^We used Colby/Monterey Jack mix because that is what we had on hand)
(*I used the whole package. Honestly, I didn't read carefully that it should be 2 tsp until just now. It wasn't bad though, made it a bit more spicy but we also used more then 3/4 cup cook chicken so it wasn't too bad. Adjust the mix according to how much chicken to use)
Preheat oven to 375
Line cookie sheet with foil and spray with no-stick cooking spray
Please cream cheese and 1/2 cup cheese in a small bowl and microwave for 30-40 seconds to soften
Add seasoning mix and sauce to cheese mixture and stir well
Add chicken to sauce mixture and stir until well combined
Scoop 1 large spoonful (as much as will fit) in the center of the crescent roll
Pull corners of the crescent roll over the filling and then pull the long end over enclosing the filling
Sprinkle tops of puffs with cheese
Bake for 15 minutes, or until golden brown