pop and fresh
These “pillows” aren’t what anyone would consider gourmet, but they are still pretty darn great!
I saw a recipe similar to this on Pinterest the other day. I didn’t pin it, but when I went grocery shopping later in the day, it popped into my mind.
So I bought what I thought were the right ingredients and just winged it.
Chicken Enchilada Pillows
1 package jumbo crescent rolls (8 rolls)
4-ounces cream cheese, room temperature
3/4 cup Mexican-blend shredded cheese, divided
2 tablespoons finely minced fresh jalapeno
1 cup cooked diced chicken
1/3 cup green chile enchilada sauce
2 teaspoons taco seasoning mix
Preheat oven to 375 degrees and line a baking sheet with foil, then spray foil with Pam.
Place the cream cheese, 1/2 cup of the shredded cheese, jalapeno, chicken, enchilada sauce, and taco seasoning in a medium bowl, blend together with a fork.
Pop open the tube of crescent rolls, unroll, and separate.
Evenly divided the chicken mixture between the rolls, placing a mound of the mixture at the short end of each triangle.
Roll the pastry around the filling.
Then fold in and pinch the sides, as shown.
Continue to roll up completely enclosing the filling. Place on the prepared baking sheet.
Sprinkle the tops with the remaining 1/4 cup shredded Mexican cheese.
Bake in preheated oven for 15 minutes, or until golden brown. Serve hot.