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.