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Cheesy Chicken Taco Pockets Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 75 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 8 pockets
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican-American
  • Diet: Nut-Free

Description

Cheesy chicken taco pockets are a fun, handheld meal packed with seasoned chicken, melty cheese, and your favorite taco flavors, all wrapped in golden, flaky crescent dough. They’re perfect for busy weeknights, game day snacks, or a kid-friendly dinner that’s easy to customize.

Ingredients

Chicken Filling

  • 2 cups cooked shredded chicken
  • 1 tablespoon olive oil
  • 1 packet taco seasoning mix (or 2 tablespoons homemade)
  • 1/3 cup water
  • 1/2 cup salsa
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese

Dough & Toppings

  • 2 (8-ounce) cans refrigerated crescent roll dough
  • 1 egg (beaten, for egg wash)
  • Chopped fresh cilantro for garnish (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking the pockets.
  2. Cook Chicken Mixture: In a skillet over medium heat, warm the olive oil. Add the shredded chicken, taco seasoning, and water. Stir and cook for 3-4 minutes until the chicken is fully coated with the seasoning and heated through.
  3. Add Cheese and Salsa: Remove the skillet from heat, then mix in the salsa, shredded cheddar cheese, and Monterey Jack cheese to the chicken mixture until well combined.
  4. Prepare Dough: Unroll the crescent dough and separate into 8 rectangles by sealing the perforations carefully to make uniform pockets.
  5. Fill and Seal Pockets: Spoon about 1/4 cup of the chicken and cheese mixture onto one side of each dough rectangle. Fold the dough over the filling and press the edges firmly with a fork to seal the pockets completely.
  6. Prepare for Baking: Transfer the sealed pockets onto a baking sheet lined with parchment paper. Brush the tops with the beaten egg wash to achieve a golden, glossy finish when baked.
  7. Bake: Bake in the preheated oven for 15-18 minutes, until the pockets are golden brown and puffed up.
  8. Cool and Serve: Allow the pockets to cool slightly before garnishing with chopped cilantro, if desired. Serve warm with accompaniments such as sour cream, guacamole, or extra salsa.

Notes

  • Use rotisserie chicken for quick and easy preparation.
  • Swap in pepper jack cheese for an extra spicy kick.
  • Add black beans or corn to the filling for more texture and flavor.

Find it online: https://slsrecipes.com/cheesy-chicken-taco-pockets-recipe/