Cooking for two has never been as easy or delicious as it is with our small batch of chicken enchilada crescent pockets.
If you feel like it’s challenging cooking for two people, think again. This dish comes together in a few super easy steps using just four ingredients. We can’t imagine a simpler way to get a flavorful meal on the dinner table, especially if you’re craving something south of the border.
Flavor-packed Old El Paso™ enchilada sauce seasons tender chicken, which, combined and gooey cheese, makes the perfect filling for these flaky Pillsbury™ crescent pockets. You won’t believe how fast you’ll be able to pull these handheld meals together for a cozy night in. We’ll walk you through the process and even give you tips on how to make them to suit your own taste preferences. So, if you’re tired of cooking large quantities and eating leftovers, we’ve got you covered with our chicken enchilada crescent pockets for two.
How to Make Chicken Enchilada Crescent Pockets for Two
You’ll be amazed at how quick and easy it is to make these chicken enchilada crescent pockets for two. It only takes a few easy steps before the aroma of delicious enchiladas fills your home. The recipe below will give you the exact ingredients and steps, but here’s a sneak peek!
Inside the Pockets
Chicken, cheese and enchilada sauce are combined in a bowl to make the filling for the pockets.
Form the Pockets
Pull the crescent dough apart into rectangles and place them on a parchment paper lined baking sheet. Make sure your pockets are leak-proof by pressing together the perforation lines in the dough. Spoon some of the chicken mixture onto to each rectangle and fold the dough over to form a pocket. Use a fork to press together the edges of the dough and poke the top with a sharp knife to release the steam while baking.
Bake Off!
Place the baking sheet in the oven and bake the pockets until deep golden brown. Make sure to serve them while they’re warm!
How to Store and Reheat Chicken Enchilada Crescent Pockets
When you’re making such a small batch recipe, it’s less likely that you’ll find yourself with leftovers, but it’s possible you may have one you’re saving for later. If that’s the case, here is how to store and reheat your pocket.
If you have any leftover crescent pockets, it’s important to place them in an airtight container and refrigerate them within 2 hours. They can be stored in the fridge for up to 4 days. We don’t like to freeze these pockets, as they can get soggy when defrosted.
When it’s time to reheat your enchilada crescent pocket, simply place it on a baking sheet and heat through in a 300°F oven for 5 to 10 minutes.
More “Cooking for Two” Recipes
If you live in a small family household, it may seem easier to throw a sandwich together or stop by a drive-thru for dinner, but you deserve better. That’s why we’ve created so many deliciously easy recipes that serve two. Here are some of our favorites!
Taco Crescent Casserole: This small batch casserole for two will satisfy your craving for more Mexican dishes.
Meatball Stroganoff Biscuit Casserole for Two: If comfort food is what you’re looking for, we’ve got that covered with this hearty dish.
Easy Chicken and Dumplings for Two: Of course, nothing says comfort food like chicken and dumplings!
Supreme Pizza Bubble Up Bake for Two: Whenever we can add pizza to the menu, we do, so it’s no surprise that one of our most popular “cooking for two” recipes is this pizza-packed casseroles.
Frequently Asked Questions
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Chicken Enchilada Crescent Pockets for Two
- Prep Time 10 min
- Total 25 min
- Ingredients 4
- Servings 2
Ingredients
- 1/2 cup shredded cooked chicken
- 1/3 cup shredded cheddar cheese (1 1/3 oz)
- 1/4 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 1 can (4 oz) refrigerated Pillsbury™ Original Crescent Rolls (4 Count)
Instructions
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Step1Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
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Step2In medium bowl, mix chicken, cheese, and enchilada sauce.
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Step3Separate dough into 2 rectangles on cookie sheet. Press each into 6x4-inch rectangle, firmly pressing perforations to seal. Top short side of each rectangle half with about 1/3 cup chicken mixture. Fold dough from top over filling, firmly pressing edges with fork to seal. With fork, prick top of each to allow steam to escape.
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Step4Bake 13 to 15 minutes or until deep golden brown. Serve warm.
Nutrition
Nutrition Facts
Serving Size: 1 Pocket
- Calories
- 350
- Calories from Fat
- 170
- Total Fat
- 19g
- 29%
- Saturated Fat
- 9g
- 43%
- Trans Fat
- 0g
- Cholesterol
- 50mg
- 16%
- Sodium
- 850mg
- 35%
- Potassium
- 95mg
- 3%
- Total Carbohydrate
- 27g
- 9%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 7g
- Protein
- 18g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 1/2 High-Fat Meat; 2 Fat;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
- tip 1
- tip 2