“Enchilada Puffs of Peace”

Enchilada Puffs of Peace

Using Taco Bueno Seasoning

Credit for the name goes to Kate Henretta LeGault.

If you try this, I know you’ll love it. It’s easy, dirt cheap, and deee-lish. It also feeds an army!

I apologize in advance for my measurement approximations, but that’s how I usually cook.


Here’s what you need:

  • A rotisserie chicken from the grocery store
    Get the meat off and shred it. I usually get a good 2 cups of meat.
  • About a half cup of cream cheese
  • About a cup of shredded cheddar cheese.
    You can use Mexican blend if you’re feeling frisky.
  • A cup or more of enchilada sauce
  • 2 tablespoons of Taco Bueno Seasoning
  • 16 to 24 refrigerated croissant rolls
    The number depends on how much you stuff in them.

Here’s how to make it happen:

Preheat your oven to 345 degrees.

Combine both cheeses and the enchilada sauce in a microwaveable bowl.

Nuke it for maybe a minute — just long enough for the cheeses to get a little melty.

Stir in the chicken and Taco Bueno Seasoning. At this point, you figure out if my guesstimates have worked for you. Add a little more enchilada sauce or cheddar cheese, if you want. It’s all good.

Put a heaping tablespoon (or soup spoon, or ladle, or whatever) of the mix onto the wide part of the croissant. Pull up those two corners. Roll that sucker up like you know what you’re doing.

Oh yeah… Don’t forget to either spray your cookie sheet with Pam or use parchment paper to keep them from sticking and so your family won’t hate you for ruining these puffs of love.

Sprinkle each puff with some more shredded cheddar. It’ll melt and look really cool — and it’s all about the presentation.

Bake them until they’re done. Helpful, right? For my oven (and I love my oven), I let them go for about 15 minutes, and then turn on the “convection bake” function. That makes them look like the ones in the picture.


Serving suggestions:

  • I usually serve “yellow rice”, like Zatarain’s or Mahatma with the puffs.
  • Sometimes, I turn it into Black Beans and Rice by adding a can of (rinsed and drained) black beans and some good salsa.
  • You can also just add some baby peas.
  • If you REALLY need veggies, I guess you could do a salad.

You thought this was a nice Mexican meal, didn’t you? Well, I’m going all international and multicultural with it:

Obviously, the enchilada sauce and TACO BUENO seasoning speak of Mexican (or Texican). But croissants are French, right? Can’t get more American than cheddar cheese and rotisserie chicken from Wal-Mart. Where is cream cheese from? Let’s call it Scandinavian. Yeah, that feels right. And there’s fake saffron in that yellow rice, so there’s your Middle-Eastern influence.

I’m goin’ worldwide, baby!