Chicken Enchillada Puffs

SUPER QUICK.
IN A HURRY.
MINIMAL PREP.
YUMMY.
5STAR!

Today I just didn't feel like cooking; but I have to feed the munchkins.    And I hate cooking something "when I don't feel like it" that I also won't eat.  I don't mind cooking the kids food that I won't eat on most normal days; but not on a Friday after a long week.

So this is it!  

Ingredients:
1/3 can Pato (Mexican Tomato Sauce--7 1/2 ounce can)
1 large can cooked chicken breast, drained and shredded
4 ounces softened cream cheese
2 can's crescent rolls
1 cup shredded mozzerella

Mix tomato sauce, chicken and cream cheese.    Place the mixture on the center of a crescent roll and them up like little pockets doing your best to trap the filling.    Place on a baking sheet.   Sprinkle mozzerella over the top.  Bake at 375 for 15 minutes.  

I eat them with a little salsa on the side to dip in.  

Comments

Post a Comment

Popular posts from this blog

MN Wild Rice Burgers

After a recent trip to Duluth, where I had the BEST wild rice burger at Fitgers Brewhouse, I came home and decided to try my hand at it.    I googled and found this recipe that even MENTIONED Fitgers version, so I knew I had to start there!   I started off by cooking up a batch of wild rice.   I'd say it made about 3 cups cooked. While the wild rice was cooking, I sautéed up some minced garlic, diced celery and diced onions in a tablespoon of olive oil.  Until they were translucent.  As an after though I threw these in a food chopper because I knew chunks of these items in a burger would turn my kids off! Once that was done, I mixed my wild rice and sautéed veggie mix together.   Next I threw in 1/2 cup of breadcrumbs.  The recipe above called for Asiago cheese, I however could not find any and instead used shredded parmesan.   I seasoned the mix with sea salt, crushed black pepper, oregano, thyme, paprika and caye...
Read more

Cowboy Caviar

Cowboy caviar 3 bell peppers  3 jalapeños 1/2 red onion 1 can rotel (drained) 1 can black beans (drain and rinse) 1 cup Italian dressing 1 tsp salt 1 tsp pepper 2 tbsp garlic powder Chop peppers and onion add in tomatoes, beans dressing and seasoning.  Mix and enjoy! Great to top salads or with chips!  21 Day fix 1 cup=1 green, 1/2 yellow, 1 orange This is the first recipe I haven't tried yet.  I posted it here so that I can find it later and I'll tweak and rate it then!
Read more

Taco Soup

Image
 My blood, sweat and tears went into this one.  Its a toughy.  Okay; skip the sweat, the blood and tears just came from the butter knife I used to chop up the chicken.  WHO manages to slice open a finger with a BUTTER KNIFE?!  Oh, yeah, MOI! Other than that event; this may have been the easiest thing I've cooked in months.     The hardest part of this recipe was the fact that Fareway foods did not carry green enchilada sauce, and I had to decide what to do instead.   Here is the cast of characters: 1 (15 oz.) can black beans, drained and rinsed 1 (15 oz.) can pinto beans, drained and rinsed 1 (14.5 oz.) can petite diced tomatoes, drained 1 (15.25 oz.) can sweet corn, drained --Oh ha, you don't see this in my picture!??  Silly me; its certainly NOT because I hate corn.  Nope....must have just been missing.    1 (12.5 oz.) can white chicken breast, drained 1 (10.75 oz.) can cream of chicken soup 1 (10 oz.) c...
Read more