Saturday, May 10, 2014

Chicken Enchilada Pillows

Chicken Enchilada crescent pillows
Chicken Enchilada Pillows

Chicken enchiladas are a favorite at our house. Some might say we have them way too much, but I don't think so. This Chicken Enchilada Pillow Recipe is similar to chicken enchiladas and yet different enough to mix things up. 

Chicken Enchilada Pillows Recipe

Ingredients:
1 1/2 cups cooked, shredded chicken
1/2 cup black beans, drained
1/2 cup frozen corn
1/2 tsp cumin
1/2 cup red enchilada sauce
1/2 cup shredded cheddar cheese, colby jack and monterey cheese, or mexican blend
1 can pillsbury big and flaky crescent roll
1 egg
1 Tbsp water
2 cups crushed tortilla chips

Topping:
1/4 cup sour cream (optional)
1/2 cup cream of chicken soup
cheese

Instructions:
1. Preheat oven to 350 degrees.

2. In a large bowl, stir chicken, black beans, corn, cumin, enchilada sauce (add enchilada sauce slowly to make sure you don't add too much) and cheese together until combined. The mixture should be damp but not too wet. 

3. Grease cookie sheet. Slightly stretch crescents out (being careful not to tear) and place on cookie sheet. Place about 3 spoonfuls of the chicken mixture into the center of the crescent. Close crescent around the filling and seals edged.

5. Cook the chicken pillows at 350 degrees F for 25-30 minutes or until golden brown. 

6. Combine sour cream and cream of chicken in small saucepan and cook over medium low until heated through. Top chicken pillows with topping and sprinkle with cheese. Serve.





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