Are you sick of making 3 meals a day for your kids yet? I don’t even have kids at home and I’m sick of cooking! We often eat fast food 2 nights a week, pizza on Sunday, and got to a decent sit down restaurant 2-3 times a month. With activities being cancelled we are all eating at home more and we need to try new things. That is why I created my easy Chicken Taco Rollups.
On one of his foraging (I mean grocery shopping) trips, Ron brought home a tube of crescent roll dough. Later that week Detweiler’s had fresh chicken tenderloins on sale $1.99 a pound! I picked up 2 pounds and froze one. The other pound was for a recipe that had been bouncing around in my brain for a few days.
I looked around my kitchen and I had the chicken, crescent rolls, a jar of taco seasoning, a bag of Mexican cheese blend, and some sour cream. That’s all I needed to make this new easy recipe. If you don’t have chicken tenderloins its ok. Just take a chicken breast and pound it down and then cut it into even strips. I had to do that last week when I made my Parmesan Crusted Chicken.
I cooked up the chicken tenderloins in a frying pan with a little olive oil over medium heat. I cooked the chicken about 4-5 minutes per side. I checked each piece with a meat thermometer before I took it off the pan.
Next I mixed 1 1/2 tablespoons of taco seasoning in with one cup of the shredded cheese. I unrolled the crescent rolls into their individual triangles. Next I sprinkled a little of the taco seasoning on the rest of the crescent roll for added flavor. Starting at the wide end I placed some of the cheese/spice mixture and a chicken tender. Then I carefully rolled up the crescent roll and placed it on my baking sheet.
When I finished rolling all 8 crescent rolls were filled and rolled, I placed the pan in a 375° F oven for about 15 minutes. Once they were baked, I served them with a dollop of sour cream garnished with some of the remaining cheese/spice mix.
I ate mine with my fingers dipping into the sour cream before each bite. Ron cut his up with a fork and knife, and he doesn’t like sour cream so he did without that added flavor. We both enjoyed this new recipe and it will go into our meal planning rotation.
Looking for an easy kid friendly chicken recipe with only 5 ingredients? These Chicken Taco Rollups fit the bill.
- 1 lb Chicken Tenderloins
- 1 TBS Olive Oil
- 1 8 count Tube of refrigerated crescent roll dough
- 1 cup shredded Mexican cheese blend
- 1 1/2 TBS Taco seasoning
- 1/4 cup Sour Cream optional for dipping
Preheat oven to 375° F.
Put 1 TBS Olive Oil in a frying pan over medium heat. When oil gets wavy add the chicken tenderloins. Cook about 5 minutes per side, until internal temperature reaches 165° F. Remove from heat.
In a small bowl mix together the 1 cup of cheese with the taco seasoning, set aside.
Open the crescent roll dough package and separate into 8 individual triangles.
At the wide end of the triangle place a chicken tenderloin. Top with some of the cheese/spice mixture. Sprinkle some extra taco seasoning on the rest of the crescent roll. Roll up the crescent roll and place on a baking sheet.
Repeat the previous step until all 8 are done.
Place pan in the oven for about 15 minutes until crescent roll are a fluffy golden brown.
serve with a dollop of sour cream topped with the cheese/spice mixture if desired
If you don’t have tenderloins it’s ok. Just pound down a chicken breast and cut it into even strips.
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