Picnic

Enchilada Pockets takes several minutes to prepare.

Enchilada Pockets takes several minutes to cook.

Enchilada Pockets makes 8 servings.

The ingredients for Enchilada Pockets are:

1 - 12 oz. can Pillsbury Grands Crescent Big & Flaky Rolls
3 oz. 1/3 reduced fat cream cheese
1 oz. mozzarella, shredded
1/2 c. cheddar, shredded
1/3 c. enchilada sauce
2 tsp. taco seasoning
1 lb. chicken breast, cooked and 1/2" diced

Here is how you make Enchilada Pockets:

Preheat oven to 375?. Line cookie sheet with parchment paper. Place cream cheese and cheeses in small bowl; microwave for about 30-40 seconds, to soften. Add seasoning mix, sauce and chicken to cheese mixture and stir until combined.Unroll crescent rolls on prepared pan. Scoop 1 large heaping tablespoon of chicken mixture (about 2 oz.) into the center of the two short ends of the crescent roll. Pull outer corners of the crescent roll over the chicken mixture, and then pull the long end over, completely enclosing filling. Sprinkle tops of puffs with additional shredded cheese.Bake for 15 minutes, or until golden brown.Serving Size: Makes 8 pocketsNumber of Servings: 8Recipe submitted by SparkPeople user MOMMAEL.

The nutritional information for Enchilada Pockets is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 288.6

• Total Fat: 13.7 g
• Cholesterol: 52.1 mg
• Sodium: 552.0 mg
• Total Carbs: 21.4 g
• Dietary Fiber: 0.2 g
• Protein: 18.4 g