Chicken Enchilada Pockets Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 whole - Chicken Breasts, Cooked and shredded
  • 2 tablespoons - Taco Seasoning
  • 1/2 cups - Mayonnaise
  • 10 ounces - Diced Tomatos & Green Chilis, Drained
  • 1 cups - Shredded Cheese (Monterey blend)
  • 1 cups - Nacho Cheese Doritos, Crushed
  • 3 cans - Crescent Rolls
  • Directions:

    Combine chicken, taco seasoning, mayonnaise, diced tomatos & green chilis, cheese and Doritos. Take two crescent rolls and press the two short sides together to create a diamond shape. Spoon about 1/4 cup of the chicken mixture into the center of the diamond then fold the edges over the top. Your chicken pocket should now have a more rectangular shape. It is not necessary to seal the seams. Repeat until you have made 12 pockets. Bake at 375 for 15 minutes or until golden brown OR freeze before baking for later use.

    Brief Description

    Delicious shredded chicken mixture with Mexican flavors wrapped in a flaky crescent roll.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 20 min


    This recipe freezes well. For our family of four, it makes enough to freeze half for another time. We like to serve it with Spanish rice, corn on the cob or a green salad. It is a perfect dish to prepare for a friend and let them bake when ready. They ALWAYS ask for the recipe! For a smaller kid friendly version, try spooning the mixture into a single crescent roll and rolling up. If you like things spicy, use the spicy tomato and green chili blend and/or a hot taco seasoning. This is recipe is a great way to use up leftover cooked chicken breasts!


    Jessica Rolf

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    Posted On:

    May 30, 2012

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