This Chicken Enchilada Crescent Braid makes for a delicious and fancy quick meal! Plus way easier to pull together than it looks!
So my four year old is turning into a master manipulator.
Okay, I take that back, because she actually really stinks at it. But the effort is there. What are her manipulations about you ask? A pony? A new bike? Three hundred dolls with pink hair?
No. She wants to delay bedtime. It is her one and only goal come 6:30 every day. She makes it a mission to trap us into conversations that have no end. Her most interesting attempt so far? This question that she asked instead of heading up to bed:
Mom, why are nipples red?
First of all, who’s nipples has she been looking at?? And second of all, ohmygodsweetlordquinngettobed!
Easier than getting Quinn into bed, and certainly more enjoyable is this Chicken Enchilada Crescent Braid. Since y’all liked my Chicken Pot Pie Crescent Braid so much (it’s been pinned more than 245,000 times!!), I decided to make you another one! But this one is packed to the brim with enchilada flavor!
Mix up your filling, spread out your crescent dough on a silicon or parchment lined baking sheet.
Cut slits in the dough about an inch apart up to the chicken filling.
Start braiding, pulling one piece of dough over the chicken filling and then a piece from the other side over the center.
Seal up both ends, bake, and enjoy!
To quote Quinn and her attempts at stalling bedtime:
Easy peezy lemon squeezy!
Chicken Enchilada Crescent Braid
- 4 oz cream cheese
- 1/2 cup enchilada sauce
- 1 cup cooked shredded chicken
- 2 TBSPS diced green chiles
- 1/2 cup frozen corn
- 1/2 tsp chili powder
- 1/2 tsp kosher salt
- 1/4 tsp cumin
- seamless crescent dough
- Preheat your oven to 375 degrees.
- In a large bowl, mix together the cream cheese and enchilada sauce until fully blended. Then add in the shredded chicken, green chiles, frozen, corn, chili powder, salt, and cumin.
- Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
- Spread the chicken mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
- Pinch the ends of the dough to keep the filling inside while it bakes.
- Bake for 20 to 25 minutes so that the top is nice and golden brown.
- Let stand about 10 minutes before cutting in to it.
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