Mexican

Mexican Chicken Pockets is for Dinner.

Mexican Chicken Pockets takes several minutes to prepare.

Mexican Chicken Pockets takes several minutes to cook.

Mexican Chicken Pockets makes 12 servings.

The ingredients for Mexican Chicken Pockets are:

12 Low Fat Pillsbury Crescent Rolls (in a tube, they come 8 to a tube)
1 Cup Shredded low fat cheddar cheese
1 envelope low sodium taco seasoning
1/4 c water
1 lb boneless, skinless chicken breast, cut into 1/2" chunks
1 can Mexi-corn, drained

Here is how you make Mexican Chicken Pockets:

brown chicken in skillet. add 1/4 c water and the taco seasoning mix. simmer for 3 to 4 minutes until most liquid is absorbed. stir in mexi-corn and 1 cup cheese. stir until cheese is melted. spray a cookie sheet with Pam cooking spray, place cresent rolls unrolled on the cookie sheet. Place a small amount of the filling (just under 1/4 of a cup) on each crescent roll and fold it over (most of the filling will be exposed). I make approximately 12 and just bake the rest of the crescent rolls as rolls. Bake at 375 degrees for 12 go 15 minutes - until the crescent rolls are doneNumber of Servings: 12Recipe submitted by SparkPeople user HLACLAIR.

The nutritional information for Mexican Chicken Pockets is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 137.6

• Total Fat: 6.7 g
• Cholesterol: 5.1 mg
• Sodium: 316.9 mg
• Total Carbs: 15.0 g
• Dietary Fiber: 0.2 g
• Protein: 6.1 g

Mexican Chicken Pockets is Mexican cuisine.