Day 214: Chicken Enchilada Puffs

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Mmmmm....I love crescent rolls.  There are just so many things you can do with them! They are buttery, flaky and taste so great! 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.  And we were soon enjoying a delicious meal that even my picky eater, Bryce was happy with. Our only improvement after trying them (I used taco seasoning and taco sauce) was they needed a little kick.  I think I'd add onions and diced green chiles for a little smoky flavor next time.  

 Ingredients

• 1 package jumbo crescent rolls
• 3 oz cream cheese
• 1/2 cup Mexican blend shredded cheese
• 3/4 cup cooked chicken (diced or shredded) ( I used leftover Rotisserie chicken)
• 1/3 cup enchilada or taco sauce 
• 2 teaspoons enchilada or taco seasoning mix
• 1/4 cup Mexican shredded cheese for sprinkling

Instructions

1. Preheat oven to 375° and line cookie sheet with foil and spray with no-stick spray
2. Place cream cheese and 1/2 cup Mexican cheese in small bowl and microwave for about 30-40 seconds, to soften.
3. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.
4. Unroll crescent rolls on prepared pan.
5. Scoop 1 large heaping tablespoon of chicken mixture into the center of the two short ends of the crescent roll.
6. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling.
7. Sprinkle tops of puffs with additional shredded Mexican cheese.
8. Bake for 15 minutes, or until golden brown.