Wednesday, March 30, 2011

Chicken Pockets

Becky gave me this recipe a while back and I never tried it...until yesterday...and it was DELISH!  The original recipe she gave me had a cream cheese chicken filling of some sort, but I was in the mood for some Mexican food this week...so I changed it up a bit...well a lot actually!  This experiment definitely turned out to be a good one.  If you are a fan of the Southwest Egg Rolls from Chili's you will love these...especially because these won't cost you 810 calories and 42 grams of fat...not even close!

These would be really easy to put your own spin on and fill with whatever you are in the mood for...but for now...Mexican Chicken Pockets =)

FYI...I doubled the recipe since there are 4 of us eating now...which turned out to be waaaaay to much filling...I will probably freeze it and use it again, or put it into some tortillas for lunch.  So...this is the recipe for 8 pockets with lots of left over filling.

2 lbs frozen chicken, cooked and shredded (rotisserie or canned chicken would work, but you know how I feel about those)
2 6 oz containers of plain fat free Greek yogurt ("sour cream")
1 cup of your favorite salsa
1 can black beans, rinsed and drained
1 can no salt added corn
handful of fresh cilantro
1/2 packet low sodium taco seasoning
2 packages of low fat crescent rolls

Once chicken is cooked and shredded, mix first 7 ingredients together in large mixing bowl.



To form the "pockets," open the crescent rolls without taking the triangles apart.  You will need rectangles, so keep the triangles stuck together in groups of two, pushing the dough together to get rid of the seams.


Place a large spoonful of the filling into the center of each rectangle.


Fold the sides around the filling, making a pocket.  Important to make sure all seams are sealed or the filling will leak out while cooking.  They don't have to be pretty!!


Place on a baking sheet prepared with cooking spray.  I topped mine with some spray butter and a little bit of cilantro...totally optional.  Bake at 375 for 15-20 minutes.


I forgot to take an end picture AGAIN...dangit!  I also fixed the leftover zucchini from the Dinner Party as a side.  I combined them with 2 yellow squash, 1/2 an onion, about 2 tablespoons of olive oil and the remainder of my taco seasoning packet.


ENJOY!

1 comment:

  1. BJ and I are huge fans of this recipe!! Trying the Tamale casserole tonight. Thanks for the wonderful dinner ideas! Miss you and can't wait to see ya'll in June.

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