Tuesday, July 2, 2013

Kitchen Experiments: Crescent Roll Chicken Enchiladas

Our family loves anything that involves cheese and bread so when I found this yummy recipe while scouring the web for dinner ideas, I knew it would be a hit. It is like little pockets of cheesy/chicken goodness. It is super easy to put together, I made them in about 10 minutes.

I did change it up a bit on a couple things. I added our new favorite cheese (Velveeta Shreds Queso Blanco, yum!) and spinach. I have been trying to incorporate hidden veggies in our meals for Mr. Sawyer, he didn't even notice the spinach. I also did 2 cans of crescent rolls instead of one (luckily I had an extra) because the filling made way more than enough for just one package. We had ours with some Skinny Girl Sangria and it was a delicious meal, Sawyer had milk of course.
Thanks OhBiteIt.com for the idea!


2 Container (8ct.) Pillsbury Crescent Rolls
3/4 Cup Milk
1 Cup Shredded Cheddar Cheese (Fiesta Blend)
1 Cup Velveeta Shreds  Queso Blanco
1 Can of Chicken Breast
1 Can of Cream Of Chicken Soup
1 Can of Chopped & drained Green Chiles.
1/2 Can Chopped & drained Spinach


  1. In a medium bowl combine the chicken and 1 cup of the Cheese ( I mixed the two kinds). Break up the chicken and incorporate the cheese with a fork. Set aside.
  2. In another medium bowl mix together the Soup, Milk, Green Chile and Spinach. Set aside.
  3. Lay out the 2 containers of Crescents and add about a tbsp. of the Chicken mixture to the wide end and roll it up.
  4. Spread a small scoop of the Gravy mixture into the bottom of the casserole dish and place the filled and rolled Crescents in.
  5. Pour the remaining gravy over the top of the Crescents, making sure to cover them completely.
  6. Sprinkle the top with the remaining Cheese.
  7. Bake it uncovered at 350 for approx. 25 minutes.
If you can tell he is saying "Emmm!"
Perfect mix!

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