Texican Pillows

On Sunday I made this crazy rice-bean-corn dish and it totally bombed. Ryan loved it. The manchild loved it, but for me it wasn't goopey enough for a casserole. It tasted like dry rice, with random corn and beans here and there. Just wanted to keep it real on here. Not all the recipes I try turn out well, and those ones just don't make it up on the blog. Thankfully, the leftovers are edible for their lunches for the next few days.

These, on the other hand, have received the official 'husband stamp of approval.' I knew the second I put a mixture including cream cheese inside a crescent roll that Ryan would stuff about 4 of them in his mouth before they hit the plate.

Just in case I haven't already shared, whenever I make a recipe that Ryan can't resist, and asks for on a weekly basis, I label the recipe as 'husband approved' on the blog. So, if you scroll down on the blog and look at the right sidebar at the bottom, there's a label cloud - if you click on 'husband approved' it will take you to all the recipes Ryan loved. Let's be honest, he doesn't go crazy for them all, but when he does, he always tells me to make sure I share with you that it has officially 'made his list'. I get emails a lot about the 'man food' meals... the husband approved section is a good place to start.

These little pillows were amazing! There's everything you could hope for in an enchilada, but with the cripsy, thick layer of jumbo crescent rolls leading the way. I think they'd even make good appetizers!

I grew up loving enchilada sauce - I used to dip taco chips directly into the sauce while my Mom carefully assembled each enchilada. The main reason I loved these little Texican Pillows is because they're perfectly dunk-able in that same beautifully spicy sauce. We were eating these as a family (which means my little guy was having some, too) so we used mild sauce this time. They were quick, easy, and tasted just right for a weeknight meal.

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Texican Pillows 
 makes about 8 pillows

 1 package jumbo crescent rolls
3 oz cream cheese
1/2 C Mexican blend shredded cheese + 1/4 C for sprinkling
3/4 C shredded/diced cooked chicken (I baked 1 chicken breast covered in the oven for 20 minutes in a pool of salsa, 1 T cumin, 1 T chili powder, salt and pepper at 350 degrees)
1/3 C enchilada sauce
2 t taco seasoning

Preheat oven to 350, spray cookie sheet with cooking spray.

Mix cream cheese and 1/2 C Mexican blend cheese in a microwave safe bowl and microwave for about 30 seconds - just to make the 'glue' of the mixture.

Add seasoning mix, enchilada sauce, and chicken to melted cheese and stir until combined.

Unroll crescent rolls and lay flat.

Scoop 1 large tablespoon of chicken mixture onto large end of crescent roll, then fold over the large ends, and roll into the skinny end. Form into a ball as much as possible (pinching any exposed parts closed.)

Sprinkle tops of pillows with the 1/4 C cheese. Bake for 15 minutes (or until pillows are golden brown). 

recipe source: Tidy Mom

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