An amazing Mexican and American cuisine fusion meal perfect for family dinner! Packs a ton of flavor all wrapped in buttery crescent rolls and topped with cheese. Add your favorite fixings for a perfect finish.
Chicken Puffs Recipe: Enchilada Style
This is one of my husband’s favorite recipes I make! It is also one of the not so pretty ones, but that is okay because what these lack in beauty they make up for in flavor! This chicken puffs recipe has changed and evolved through the years and grown along with my tastes. It is also versatile and can be made vegetarian, so this is a 2 for 1 recipe. This is a very simple meal that is perfect for the entire family for dinner. Bonus is that this makes a large amount so you will have leftovers all week! I hope you love this ugly ( but delicious) Chicken Puffs Recipe: Enchilada Style!
The Evolution of The Chicken Puffs Recipe
Out of all the recipes I make, I think this one has changed the most through the years. The recipe was never bad, but this chicken puff recipe grew up some! When I first started making this recipe years ago it only had 3 ingredients: crescent rolls, cheese, and cooked chicken. This makes perfect sense since I was an extremely picky eater in the past. After awhile I started to get more creative and started to experiment with more of my recipes. The next version of the chicken puffs recipe started to resemble more of what is is today. I began to add in the Mexican flavors including, the enchilada sauce, taco seasoning, and green chilies. This version was wonderful but I felt like something was still missing.
Finally, I created what is the current chicken puffs recipe. I added in black beans, corn, and tomatoes to the filling and started to top them with a variety of different things. For example, guacamole, cilantro, lime juice, sour cream, and salsa. This is the version that has stood the test of time for my family! The only change I currently make is whether I put chicken in or leave it vegetarian. Which is also a great option!
Make It Vegetarian!
Some of my favorite types of recipes are versatile ones. I love this recipe because it can be tweaked and changed to fit a large variety of tastes and needs! This recipe has changed so much through the years and is still changing! One thing I love to do is make this chicken puff recipe…minus the chicken. I know it is going completely against the title, but this recipe is really a 2 for 1! I know a lot of people, myself included, do not like to consume meat at every meal or even every day. Personally, I like to stick to 1-3 meat meals a week! I love that this recipe can be made with or without meat and still stay delicious! My husband, Steven, is the carnivore in the family and doesn’t even notice when the chicken is missing (seriously he has no clue).
-This For That-
To achieve the vegetarian version of the chicken puff recipe you will need to make a few simple adjustments. First add another cup of black means. This will give the recipe some extra protein, and make the texture less mushy! Next, add another half cup of tomatoes. This I just like to do because I love tomatoes, and any excuse to add some more I am all about! Finally add less enchilada sauce. I think they turn out best if you add about half a cup instead of three-fourths. This again is to make the texture less runny and make it so the puff hold their shape. That is it! No chicken. More Veggies. Less Liquid.
Another reason I love the vegetarian version of this chicken puffs recipe is because it is easier for my son to eat. For a long time my son only had four teeth. This made eating meat difficult. Leaving the meat out makes it easier for the littles to gum. Less tearing required. Therefore, if you are making this recipe with a toddler in mind it may be better to leave the meat out anyway!
This recipe is wonderful because the prep work is super simple. Measure out all of your ingredients and place them in a large bowl. Then mash and stir until combined. The only potential time consuming part of this recipe is filling the puffs themselves. I will start by saying it is okay if these get a little messy. This is not a pretty food.
I actually made this recipe multiple times trying to make it look prettier for this post, because I kept scrapping the photos. Each time I felt the same way: this recipe is so tasty, but so ugly. Honestly. I still feel like the pictures do not do this chicken puff recipe justice! Finally, I gave in and said that this recipe is one that will never be super pretty, but it will be delicious! So do not stress about getting all the seems to close perfectly! That being said, I have found a few tricks along the way that help make things easy!
First, keep the crescent roll dough in the fridge until the last second. I have found that if the dough is out at room temperature the dough gets really hard to work with. The dough gets sticky, tears easily and does not want to stay when pinched. So work in small batches one can of crescent rolls at a time to save yourself a big mess! I also find that the Pillsbury crescent rolls work the best. I am a big believer in off brands, but every off brand crescent roll I have used tears so easily! Save yourself the hassle and splurge for the little dough boy.
Second, don’t over fill them! I still make this mistake often! I have found that the less is more and about 2 heaping tbsps work best. If you overfill them you will have a good amount seeping out. This won’t affect the flavor, but it will make your hands a mess. They will also not puff up as much. Instead they will expand more. Again, this will have no affect on the flavor, but the round puffy chicken puffs are prettier!
Finally, get the perfect fold. Personally, I like to fold this chicken puff recipe up similar to a crab rangoon. First, I take two crescent triangles and pinch them together to form a rectangle. Then I put the filling in the center then fold opposite corners up to meet in the middle and pinch them together. Finally, I pinch the sides together the best I can so non of the filling is showing. Another way to fold them is to create a rectangle again, then place then mix in the center. Then fold the crescent roll over itself making a triangle and pinching the sides closed. Both methods work great and it is all about what you prefer! *Check out the recipe video below to watch how I fold this chicken puff recipe!
-Time Saver Tip-
This recipe is great, because it is very simple to prep. I love that I can toss everything into one large bowl and mix it with a fork. No mixer or special tools required! If you want to cut down on prep time even further used leftover chicken breast or store bought rotisserie chicken. Often times I will make the chicken breast the night before if I have the oven on and shred in the next day. Alternatively, I will buy a rotisserie chicken from the store and just shred up some of the chicken and save the rest for another recipe! There are some time saving tips that I find make this recipe even simpler!
Most Requested Meal
Out of all the meals I prepare, this chicken puff recipe is my husband’s favorite. He requests it for his birthday, holidays, and any day of the week. This was one of the first meals I made for him when we started dating. Maybe this recipe is why he liked me so much! I still find it hilarious that through nearly seven years of being together and so many “better” dishes this is the one he wants all the time!
Now, we get to share this meal with our son who also loves it. Therefore, I am probably not seeing the requests for this chicken puff recipe ending anytime soon. And I am perfectly okay with that, because who am I kidding I could eat them daily as well! I like to serve this meal with a side of Mexican style rice, grilled veggies, or even just some chips and salsa. I hope you enjoy this Chicken Puffs Recipe: Enchilada Style!
Looking for another dinner idea? Give this Classic Baked Mostaccioli a go next!
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Chicken Puffs Recipe: Enchilada Style
Chicken Enchilada Puffs
- 1 Medium Cooked Chicken Breast Shredded
- 2 Tbsp Diced Green Chilies
- 3/4 Cup Red Enchilada Sauce
- 1/2 Cup Canned Corn Rinsed
- 1/2 Cup Canned Black Beans Rinsed
- 1/2 Cup Diced Tomatoes
- 1 Tbsp Taco Seasoning Mix
- 1 1/2 Cups Shredded Mexican or Pepper jack Cheese
- 8 Oz Cream Cheese
- 3 8 Oz Cans Pillsbury Crescent Rolls
- Sour Cream (or Plain Greek Yogurt)
- Lime Juice
- Fresh Cilantro
- Preheat oven to 375 degrees.
- Combine all ingredients except the crescent rolls and half a cup of the shredded cheese into a large bowl. Stir and mash the mixture together until it is evenly combined. Set aside.
- Take two crescent triangles and place them together to form a rectangle. Pinch the seam with your fingers to close it tight. Place about 2 heaping tbsp of the mixture in the center of the crescent rolls.
- Fold opposite corners up to meet each other and pinch them together. Repeat with the other two corners. Then pinch the sides together to close the crescent roll.* Place on a parchment paper lined baking sheet leaving at least an inch in between each puff because they will expand. Repeat until all the crescent rolls are filled.
- Sprinkle the tops of the puffs with the remaining cheese and bake on the center rack for 25 minutes, or until the tops are golden brown.
- Serve warm with your favorite salsa, sour cream, or guacamole! Enjoy!