Chicken Enchilada Pillows

 

Chicken Enchilada Pillows

 

By Chef in Training August 19, 2013

Ingredients

1 1/2 cups cooked and shredded chicken 
1/2 cup black beans drained
1/2 cup frozen corn 
1/2 tsp. cumin 
1/2 cup red enchilada sauce 
1/2 cup shredded Mexican cheese shredded colby jack and monterey cheese will work as well
1 can Pillsbury BIG and FLAKY Crescent Rolls 
1 egg 
1 Tbsp. water 
2 cups crushed tortilla chips 

. TOPPING .
1/2 cup sour cream 
1/2 cup cream of chicken soup 
. . extra cheese for spindling
 

Instructions

1. Combine chicken, black beans, corn, cumin, enchilada sauce and cheese in a large bowl until combined. You want the mixture to be damped enough from the enchilada sauce but not too wet.
2. Preheat oven to 350 degrees F.
3. Lay out the 8 crescents on a cookie sheet. Stretch the crescent out just slightly to make a little more room for the filling, being careful that you do tear or make any holes in crescent dough.
4. Place about 3 spoon fulls of the chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of the filling is showing. I'll call this the "pillow".
5. In a separate smaller bowl, put the egg and a little bit of water, maybe a couple Tablespoons worth and beat together.Dip the "pillow" into the blended egg. After dipping into the blended egg, proceed to dip it into the crushed tortilla chips and place on cookie sheet. Repeat for the remaining 7 crescents.
6. Cook the pillows at 350 F for 25-30 minutes. Keep an eye on them for when they brown. Your oven might cook them quicker.
7. For the topping: Combine sour cream and cream of chicken into a small sauce pan and stir over medium low heat until it is heated through. Top cooked Enchilada Pillows with topping and sprinkle with added cheese.