Chicken Enchilada Pillows

Today I'm sharing my favorite dinner on the blog and I'm excited for all of you to try it!  This recipe comes from the lovely http://www.chef-in-training.com.  I think I've mentioned this before, but I will again, this is my favorite blog!  I sometimes find myself looking through her blog for hours, it is so addicting!  I make these pillows all the time, and I don't think we could ever get sick of it here at my house.  If there is one recipe to try it would be this one!

What you need:

2 chicken breast- cooked and shredded

 (I like to cook mine in the crock pot with a packet of taco seasoning, on low for 6 hrs)

1/2 cup black beans- drained and rinsed

1/2 cup frozen corn

1/2 cup red enchilada sauce

1 tsp cumin

1 Tbs Taco seasoning (if you don't use my method of cooking chicken)

1/2 cup shredded cheese (I like to use a Mexican blend)

1 can Pillsbury Big & Flaky crescent rolls

1 egg

3-5 Tbs water

crushed tortilla chips

Topping:

1/2 cup sour cream

1/2 cup cream of chicken

extra cheese optional

- Preheat oven to 350 degrees F.

- In a large bowl, combine chicken, beans, corn, cumin, taco seasoning, cheese and enchilada sauce.

- Lay out the 8 crescent rolls.  Stretch them out as far as you can without tearing or making holes.

- Spoon about 3 spoonfuls of the mixture onto the middle of the crescent roll.  Fold the sides around the mixture making sure that none of the filling is showing.  This will make a "pillow" shape.  Place on a large cookie sheet.  Repeat with each crescent roll.

- In a small bowl, mix together the egg and water.  Brush the egg mixture over the pillows.  Top with crushed tortillas.

- Cook pillows for 20-25 minutes- until golden brown.

- Combine sour cream and cream of chicken into a saucepan and stir over medium heat.

- Top pillows with sauce and cheese.

Enjoy!