This delightful and easy-to-make recipe for chicken enchilada crescent pockets is a quick fix for lunch, dinner, or anytime you’re craving south-of-the-border flavors. These savory pockets are filled with tender, seasoned chicken, flavorful Old El Paso™ enchilada sauce, and gooey melted cheese, all wrapped in flaky Pillsbury™ crescent roll dough. This dish is perfect for a quick weeknight dinner or as a crowd-pleasing appetizer for your next gathering.
We will guide you through the simple steps of preparing the chicken filling, assembling the crescent pockets, and baking them to golden perfection. Additionally, you’ll get tips for customizing the recipe to suit your taste preferences.
Whether you're a fan of Mexican cuisine or simply looking for a delicious and convenient meal option, these chicken enchilada crescent pockets are sure to become a family favorite. Get ready to enjoy the irresistible combination of zesty chicken and melty cheese in a convenient handheld package!
How to Make Chicken Enchilada Crescent Pockets
This easy crescent roll enchilada pocket recipe comes together quickly and easily, with just a few steps. Be sure to follow the recipe and tips below, for a chicken enchilada crescent pocket you’ll find yourself making time and time again.
Make the Filling
In a medium bowl, combine the chicken, cheese, and enchilada sauce.
Press and Fold
Separate dough into rectangles and place on a parchment paper lined baking sheet. Press the perforation lines on the crescent roll dough to seal completely. Top short side of each rectangle half with some of the chicken mixture. Fold dough from top over filling, firmly pressing edges with fork to seal. With fork, prick top of each to allow steam to escape.
Bake and Serve
Bake until deep golden brown. Serve warm.
How to Store and Reheat Chicken Enchilada Crescent Pockets
These chicken enchilada pockets are best eaten soon after coming out of the oven when they’ll be at their hot, flaky best. If you happen to have leftover crescent pockets, be sure to wrap and store any remaining within 2 hours of it being served. If it’s out on the counter longer than that, it has the potential to cause food-borne illness. You can safely store them in an airtight container in the fridge for 3 to 4 days. We don’t suggest freezing leftovers. To reheat your enchilada crescent pockets, place them on a baking sheet in a 300°F oven for 5 to 10 minutes until heated through.
More Crescent Pocket Recipes
Crescent pockets are so quick, versatile, and irresistibly delicious that we know you’ll want to try out some of our other pocket recipes. Here are a few of our most popular ones!
Crescent Pizza Pockets: Packed with pepperoni, cheese and pizza sauce, it’s no wonder they’re so popular!
BBQ Chicken Crescent Pockets: When you’re in the mood for BBQ, this pocket, stuffed with sauce-slathered chicken, is sure to please.
Taco-Stuffed Crescent Pockets: Everything you love about a taco, stuffed into a crescent.
Air Fryer Grilled Cheese and Ham Crescent Pockets: The possibilities are endless when it comes to cooking with an air fryer, and these pockets are sure to become a family favorite.
Frequently Asked Questions
When substituting cooked turkey for cooked chicken in recipes, you can generally do a direct swap out, using the same amount of shredded turkey for shredded chicken the recipe calls for. Cooked turkey can be used in place of cooked chicken in dishes such as salads, sandwiches, casseroles, soups and, of course, our chicken enchilada crescent pockets. Just keep in mind that turkey has a slightly stronger flavor than chicken, so it may impart a different taste to the dish. Additionally, turkey meat can be drier than chicken, so you may want to adjust cooking times and add some extra moisture if needed. Overall, the substitution should work well in most recipes.
Yes! The crescent dough sheet is the same dough as the crescent rolls, without the perforations that separate the dough into triangles that you can roll up into crescents. This refrigerated dough bakes up flaky and fluffy, and brings original Pillsbury crescent roll taste to your dishes.
Feel free to use it in this recipe. You’ll just need to cut the dough sheet into 4 rectangles and pat it out according to the directions in this chicken enchilada crescent pockets recipe.
Chicken Enchilada Crescent Pockets
- Prep Time 15 min
- Total 30 min
- Ingredients 4
- Servings 4
Ingredients
- 1 1/4 cups shredded cooked chicken
- 3/4 cup shredded cheddar cheese (3 oz)
- 1/2 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Instructions
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Step1Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
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Step2In medium bowl, mix chicken, cheese, and enchilada sauce.
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Step3Separate dough into 4 rectangles on cookie sheet. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. Top short side of each rectangle half with about 1/3 cup chicken mixture. Fold dough from top over filling, firmly pressing edges with fork to seal. With fork, prick top of each to allow steam to escape.
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Step4Bake 13 to 15 minutes or until deep golden brown. Serve warm.
Nutrition
Nutrition Facts
Serving Size: 1 Pocket
- Calories
- 370
- Calories from Fat
- 180
- Total Fat
- 20g
- 31%
- Saturated Fat
- 9g
- 47%
- Trans Fat
- 0g
- Cholesterol
- 60mg
- 20%
- Sodium
- 880mg
- 37%
- Potassium
- 120mg
- 3%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 7g
- Protein
- 21g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Recipe Tips
