Entrees · Favorite Recipes ♥

Mexican Chicken Pillows

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….

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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.

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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.

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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.

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Bake uncovered for 30 minutes or until light golden brown.

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8 thoughts on “Mexican Chicken Pillows

    1. I brought 2 9×13’s the first time I made them for a family get together and my Son informed me that we easily could have gone through a 3rd! They are sooo very tasty!

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