Chicken Enchilada Roll-ups {Secret Recipe Club}

Mar 02

So I have two exciting things to talk about today! Number one….drum roll please…


My husband and I bought a house! We are so excited. The above picture is one that we took during the most recent snow storm. The road to our new house was snow-covered, so we had to park at the end and then hike through the snow. It was a fun adventure— and made us even more excited to move in!


And, it’s another month of the Secret Recipe Club! This month, I was assigned Sid’s Sea Palm Cooking. We are brand-new facebook friends, so it was fate that I was given her blog to cook from this month.

I poured over her site and had a really hard time figuring out what to make. The hubby stepped in when he saw this recipe over my shoulder. We love anything mexican, so chicken enchilada roll-ups were calling to us!


We made a slight tweak in the recipe, and instead of using tortillas, we used crescent rolls….well, because I’m obsessed with them. The extra butter with the enchilada mix was the perfect thing for a Sunday night dinner.


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  • 2 boneless, skinless chicken breast, cooked and cubed or shredded
  • 1 (8 oz) low-fat cream cheese, softened
  • 1 cup shredded cheddar cheese
  • 1 garlic clove, minced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • 1 tbs dried cilantro
  • 1 tbs chopped onion
  • 3-4 jalapeno rings, diced
  • 1 can diced tomatoes (drained)
  • 2 containers crescent rolls
  • Servings: 4-6
  • Difficulty: easy


Preheat oven to 375 degrees. Spray baking sheet with cooking spray and set aside.
Combine and mix all the ingredients with the exception of the chicken and crescent rolls.
Roll out the crescent rolls and press together the perforations. Spread the chicken filling evenly over the crescent roll dough.
Roll the crescent roll into a large spiral. Use floss (unflavored) to cut the spirals. Do this by placing the floss under the dough and cross the floss to cut (this is much easier and prettier than using a knife).
Bake for 12-15 minutes, and serve with salsa.

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Comments: 11

  1. Sid's Sea Palm Cooking Mar 02 at 8:51 am Reply

    Thanks for the kind words. And I love seeing how people ‘tweak’ my recipes. I actually did something similar a couple of years ago, and watched the ladies inhale them. Great SRC choice.

  2. Erin @ Making Memories Mar 02 at 9:54 am Reply

    They look wonderful. And your house is beautiful! Congrats!!!

  3. Anna Mar 02 at 10:37 am Reply

    Congrats on the new house. That is so exciting!!!

    I had Sid’s blog last month, and she has all kinds of yummy-looking recipes, doesn’t she? I never would have thought to use crescent rolls for these, but they look perfect.

  4. Helen at Casa Costello Mar 02 at 3:18 pm Reply

    Congratulations on the house – hope you will be very happy there. Love the sound of this recipe – Will be pinning for future! #secretrecipeclub

  5. Sweet as Sugar Cookies Mar 02 at 3:38 pm Reply

    What a creative idea to use crescent rolls for these. I know I’d love eating them that way too.

  6. sara Mar 02 at 4:46 pm Reply

    These look fantastic! I love crescent rolls too :)

  7. avril Mar 03 at 5:11 pm Reply

    Oh my do these little treasures look good! I love that they have cilantro in it as one of the ingredients! I had so much fun being assigned to your blog this past month – I made your Chicken Parm Soup :-) It was delightfully delicious!!

  8. Leigh Mar 03 at 8:54 pm Reply

    Wow – what a gorgeous house and the snow surrounding it is just the icing on the cake – congratulations!

  9. danielle Mar 04 at 10:32 am Reply

    Such a fun idea – I need to give this a try!

  10. A Taste Of Madness Mar 08 at 11:29 am Reply

    Bought a house? I am so excited for you :)
    Also, these enchilada roll ups? Looks SO good!

  11. Carol at Wild Goose Tea Mar 11 at 6:47 pm Reply

    I love enchilada’s !!!!! Great recipe.

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