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!
*It is okay if some of the mix seeps out of the crescent rolls! It can get a little messy sometimes, but they will still taste delicious!*I find it helpful to leave the crescent rolls in the fridge until the last minute. If they are at room temp they get sticky and hard to work with.
Chicken Enchilada Puffs
Amount Per Serving
Calories 326Calories from Fat 185
% Daily Value*
Saturated Fat 9.9g62%
* Percent Daily Values are based on a 2000 calorie diet.