Easy Chicken Enchilada Puffs Recipe: Your New Favorite Mexican-American Family Dinner
Experience an irresistible fusion of Mexican and American flavors with these incredible Chicken Enchilada Puffs. Perfect for any family dinner, this dish is bursting with savory fillings, all nestled inside flaky, buttery crescent rolls and topped with gooey cheese. Customize with your favorite toppings for a truly unforgettable meal!
This Chicken Enchilada Puffs recipe holds a special place in our home, often requested by my husband and a consistent crowd-pleaser. While they might not win any beauty contests, their incredible flavor more than makes up for their rustic appearance! Over the years, this recipe has truly evolved, growing with my culinary tastes and adapting to different dietary needs. It’s incredibly versatile, easily made vegetarian, offering a fantastic two-for-one meal solution. This straightforward dish is ideal for a weeknight family dinner, delivering generous portions that promise delicious leftovers for days. Get ready to fall in love with these “ugly but oh-so-delicious” Chicken Puffs, Enchilada Style!
Essential Tools and Ingredients for Perfect Enchilada Puffs
Crafting these flavorful Mexican-inspired puffs requires just a few basic kitchen tools and readily available ingredients. You’ll be surprised at how simple it is to bring this culinary delight to life in your own kitchen!
The kitchen tools you will need for these Mexican Puffs are:
- A Large Mixing Bowl for combining all the delicious filling ingredients.
- A Sturdy Spoon for stirring and mashing your filling to perfection.
- A Large Cookie Sheet, your canvas for baking these golden puffs.
- Cooking Spray or Parchment Paper to ensure your puffs don’t stick and for easy cleanup.
- A Can Opener for effortless access to canned goods.
- Measuring Cups and Spoons for precise ingredient proportions, ensuring consistent flavor every time.
The ingredients you will need for these Chicken Puffs are:
- Cooked Chicken Breasts (shredded or diced for convenience).
- Diced Green Chilies, adding a mild, authentic Mexican kick.
- Rich Enchilada Sauce to bind the flavors and keep the filling moist.
- Cream Cheese for a creamy texture and decadent richness.
- Shredded Cheese (Mexican blend or Pepper Jack work wonderfully) for both the filling and topping.
- Sweet Corn, adding a delightful crunch and natural sweetness.
- Hearty Black Beans for extra protein and fiber.
- Flavorful Diced Tomatoes to add freshness and tang.
- Pillowy Crescent Rolls, the golden wrapper for our delicious puffs.
- Taco Seasoning (homemade or store-bought) for that unmistakable Tex-Mex aroma and taste.
Crafting Your Chicken Enchilada Puffs: A Simple Guide
One of the many reasons I adore this chicken puffs recipe is its incredibly simple prep work. The key to success begins with measuring out all your ingredients and combining them in a large bowl. From there, a simple mash and stir motion will bring your flavorful filling together. The most “time-consuming” aspect, if you can even call it that, is carefully filling and folding the crescent rolls. But don’t fret if they get a little messy; remember, these enchilada puffs are famous for their amazing taste, not necessarily their pristine appearance!
Enchilada Puffs Recipe Step-By-Step Instructions
- **Keep Your Dough Cold:** This is a crucial tip for working with crescent rolls! Always keep the dough refrigerated until the very last moment you’re ready to use it. I’ve found that if the dough sits at room temperature for too long, it becomes incredibly sticky, difficult to handle, and tears far too easily. To avoid a frustrating mess, work in small batches, opening one can of crescent rolls at a time. While I often advocate for generic brands, for crescent rolls, Pillsbury tends to be the superior choice. Their dough is more robust and less prone to tearing, saving you a lot of hassle. Splurge a little for the dependable “Doughboy” – it’s worth it!
- **Don’t Overfill:** This is a common mistake, even for seasoned cooks! I’ve learned that “less is more” when it comes to the filling. Approximately two heaping tablespoons per puff is usually the perfect amount. If you overfill them, you’ll likely experience a good amount of the delicious mixture seeping out during baking, making your hands messy during assembly. While this won’t impact the amazing flavor, it will affect how much they puff up. Instead of round, puffy delights, they’ll expand more horizontally. Again, taste won’t be compromised, but for aesthetics, sticking to the recommended filling amount will give you those desirable, perfectly puffed chicken parcels.
- **Master the Fold:** Achieving the perfect fold is easier than it sounds, and there are a couple of methods that work wonderfully. Personally, I prefer to fold these chicken puffs similar to how you’d form a crab rangoon. First, take two crescent dough triangles and firmly pinch them together along their longest edge to create a rectangle. Place your filling in the center of this rectangle. Then, fold two opposite corners up to meet in the middle and pinch them firmly together. Finally, pinch the remaining open sides together as best you can to seal in all that delicious filling. Another excellent method is to again form a rectangle from two triangles, place the mixture in the center, and then simply fold the crescent roll over itself to create a triangle shape, pinching all the open edges closed. Both techniques are effective; choose whichever feels most comfortable and yields the best result for you! (For a visual guide, consider watching a recipe video demonstrating the folding technique).
Pro Tip: To drastically cut down on your prep time, utilize pre-cooked shredded chicken, either leftover from another meal or a store-bought rotisserie chicken. This simple swap makes dinner even quicker!
Chicken Puffs Recipe: Adaptations and Delicious Substitutions
Versatile recipes are among my absolute favorites, and this Chicken Enchilada Puffs recipe shines in its adaptability. It can be easily tweaked and transformed to accommodate a wide array of tastes and dietary preferences, making it a truly dynamic dish for any kitchen. Throughout the years, this enchilada puffs recipe has undergone numerous delightful changes and continues to evolve! One of my most cherished alterations is preparing these chicken puffs… without the chicken! Yes, it sounds counterintuitive to the title, but this recipe truly offers a fantastic two-for-one option. Many people, myself included, prefer not to consume meat at every meal, or even every day. I personally aim for 1-3 meat-based meals per week, and I love that this recipe remains incredibly delicious whether made with or without meat. My husband, Steven, who is the primary carnivore in our family, often doesn’t even notice the absence of chicken – seriously, he’s completely clueless!
Creating Vegetarian Enchilada Puffs
Transforming this savory chicken puff recipe into a delightful vegetarian version requires just a few simple adjustments. First, I recommend adding an extra cup of black beans. This boosts the protein content significantly and helps maintain a satisfying texture, preventing the filling from becoming too mushy without the meat. Next, I like to include an additional half-cup of diced tomatoes. This is purely a personal preference because I adore tomatoes and seize any opportunity to incorporate more of them into a dish! Finally, reduce the amount of enchilada sauce. I’ve found that using about half a cup instead of three-fourths yields the best results for the vegetarian version. This reduction in liquid ensures the filling is less runny and helps the puffs hold their shape beautifully. And that’s it! No chicken. More veggies. Less liquid. A simple, yet incredibly flavorful, vegetarian meal.
Another wonderful benefit of the vegetarian adaptation of these chicken puffs is how much easier it is for my young son to enjoy. For a considerable period, he only had four teeth, making chewing meat quite challenging. Omitting the meat made the puffs much softer and easier for him to gum, requiring less tearing and effort. Therefore, if you’re preparing this recipe with a toddler or young child in mind, opting for the vegetarian version might be an excellent choice anyway!
Storing and Reheating Leftover Chicken Puffs
One of the best things about this recipe is that it makes a good batch, ensuring you’ll likely have delicious leftovers! To properly store any remaining chicken enchilada puffs, place them in an airtight container or a zip-lock bag and refrigerate for up to four days. When you’re ready to enjoy them again, simply place the puffs on a microwave-safe plate and warm them in the microwave for 30-60 seconds, or until they’re heated through to your liking. For a crispier exterior, you can also reheat the puffs in a preheated oven at 350 degrees Fahrenheit for approximately 15 minutes. It’s important to note that I do not recommend freezing the cooked chicken puffs. The texture of the filling tends to become unpleasantly “funky,” and the crescent roll dough can turn soggy upon thawing and reheating. In short, they simply don’t freeze well, so it’s best to avoid it and enjoy them fresh or as refrigerated leftovers!
The Delicious Evolution of The Chicken Puffs Recipe
Among all the recipes I prepare, I believe this particular one has seen the most transformation over the years. It wasn’t that the original recipe was bad; it simply matured and grew into something truly spectacular! When I first started making these chicken puffs many years ago, the recipe was incredibly basic, featuring just three core ingredients: crescent rolls, cheese, and cooked chicken. This simplicity made perfect sense, given my extremely picky eating habits in the past.
After a while, my culinary confidence grew, and I began to experiment more with my recipes. The next iteration of the chicken puffs started to resemble the version we enjoy today. I introduced classic Mexican flavors, incorporating rich enchilada sauce, aromatic taco seasoning, and zesty diced green chilies. This version was wonderfully delicious, but I still felt like something was missing – a deeper complexity, perhaps.
Finally, through further experimentation, I developed what is now the ultimate and current Chicken Enchilada Puffs recipe. I added nutritious black beans, sweet corn, and juicy diced tomatoes to the filling, creating a more robust and flavorful interior. I also began to experiment with a variety of complementary toppings, such as creamy guacamole, fresh cilantro, bright lime juice, cool sour cream, and vibrant salsa. This comprehensive version has truly stood the test of time for my family, becoming a beloved staple. The only ongoing adjustment I make now is whether to include chicken or to prepare a fantastic vegetarian option – both are equally delightful choices!
I sincerely hope you and your family absolutely LOVE these Chicken Puffs Enchilada Style! Enjoy every flavorful bite, and please don’t hesitate to comment below if you have any questions or need further tips!
Happy Eating!
Explore More Mexican-Inspired Dishes!
Irresistible Pork Carnitas Tacos
Creamy Baked Chicken Enchilada Dip
Refreshing Vegan Mango Avocado Salsa
Chicken Enchilada Puffs
Caitlyn Erhardt
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Ingredients
- 1 Medium Cooked Chicken Breast Shredded
- 2 tablespoon Diced Green Chilies
- ¾ Cup Red Enchilada Sauce
- ½ Cup Canned Corn Rinsed
- ½ Cup Canned Black Beans Rinsed
- ½ Cup Diced Tomatoes
- 1 tablespoon Easy Homemade Taco Seasoning Store Bought Mix
- 1 ½ Cups Shredded Mexican or Pepper jack Cheese
- 8 Oz Cream Cheese
- 3 8 Oz Cans Pillsbury Crescent Rolls
Optional Toppings
- Salsa
- Sour Cream (or Plain Greek Yogurt)
- Guacamole
- Lime Juice
- Fresh Cilantro
Instructions
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Preheat your oven to 375 degrees Fahrenheit (190°C). Prepare a large baking sheet by lining it with parchment paper or spraying it with cooking spray.
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In a large mixing bowl, combine the cooked chicken breast, diced green chilies, red enchilada sauce, canned corn, black beans, diced tomatoes, taco seasoning, and 1 cup of the shredded cheese (reserving the other ½ cup for topping). Use a spoon or potato masher to thoroughly mash and stir the mixture until all ingredients are evenly combined and the cream cheese is incorporated. Set this delicious filling aside.
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Carefully unroll a can of cold crescent roll dough. Take two crescent triangles and place them together on your prepared baking sheet or a clean work surface to form a rectangle. Pinch the seam firmly with your fingers to seal it tightly, ensuring the filling stays secure. Place about 2 heaping tablespoons of the chicken mixture in the center of the crescent roll rectangle.
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To fold, bring two opposite corners of the crescent roll up to meet each other in the middle and pinch them firmly together to seal. Repeat this with the other two corners. Then, pinch the remaining open sides together as best as you can to completely enclose the filling. Don’t worry if a little filling peeks out; it will still taste incredible!* Place the folded puff on your parchment paper-lined baking sheet, ensuring at least an inch of space between each puff as they will expand during baking. Continue this process until all the crescent rolls are filled and sealed.
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Once all the puffs are assembled on the baking sheet, sprinkle the tops evenly with the remaining ½ cup of shredded cheese. Bake on the center rack of your preheated oven for 25 minutes, or until the crescent rolls are beautifully golden brown and the cheese is melted and bubbly.
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Remove from oven and serve warm. These enchilada puffs are fantastic on their own, or you can elevate them further with your favorite toppings like fresh salsa, cool sour cream (or plain Greek yogurt), or creamy guacamole! Enjoy this easy, flavorful family meal!
Notes
*For the best results and easier handling, I find it incredibly helpful to keep the crescent roll dough in the refrigerator until the very last minute. Dough left at room temperature tends to become sticky and much harder to work with, increasing the chances of tearing.
Calories from Fat 185
Nutrition
