I love to serve these with my Mexican fare as a wonderful side dish. It is a perfect accompaniment and delicious heated up the next day as left overs-  if there’s any left….

Sauce:

• 1-10 ¾ oz. can of cream of chicken soup
• ¾ teaspoon garlic powder
• ¾ teaspoon cumin
• ½ teaspoon season salt
• ½ teaspoon black pepper
• ¾ cup Monterey Jack cheese
• ½ cup whipping cream
• 1/2 of 4 oz. can diced mild green chili’s

Filling:

• 4 oz. soft cream cheese (I use 1/3 less fat)
• 4 Tablespoons soft butter
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• ½ teaspoon seasoning salt
• ½ teaspoon black pepper
• 1/3 cup chopped onion
• 1/2 of 4 oz. can diced mild green chili’s
• 2 large cooked chicken breasts, finely chopped ( about 2 cups)
• ½- ¾ cup grated Monterey Jack cheese
• 3 Tablespoons Hellman’s Light mayo

• 2 – 8 oz. cans Pillsbury Crescent Dinner Rolls
• 1 cup grated Monterey Jack cheese for topping

Preheat oven to 350⁰ Spray Pam cooking spray in a 9×13 casserole dish, set aside. In a saucepan, combine all sauce ingredients and heat just until cheese melts.

For the filling- in a bowl, mix the soft cream cheese and the room temperature butter until smooth. Add in seasonings and mix until they are all incorporated. Add in the chicken, onion, chili’s, cheese & mayo- mix well.
Season with salt & black pepper to taste.

Unroll the crescent rolls. Place about 1/8 cup on the large end, stretch slightly around and roll up.

Drizzle a small amount of sauce mixture in bottom of pan. Place the crescent rolls on top of sauce. Drizzle the remaining sauce on top of the Mexican chicken pillows. Sprinkle with 1 cup of grated Monterey Jack cheese.

Bake uncovered for 30 minutes or until light golden brown.