Chicken Enchilada Pillows

• 1-1/2 cups cooked and shredded chicken
• 1/2 cup black beans, drained
• 1/2 cup frozen corn
• 1/2 teaspoon cumin
• 1/2 cup red enchilada sauce
• 1/2 cup shredded Mexican cheese (shredded Colby jack and Monterey cheese will work)
• 1 can Pillsbury BIG and FLAKY Crescent Rolls
• 1 egg
• 1 tablespoon water
• 2 cups crushed tortilla chips
• TOPPING:
• 1/2 cup sour cream
• 1/2 cup cream of chicken soup
• extra cheese for sprinkling

1. 1. Combine chicken, black beans, corn, cumin, enchilada sauce and cheese in a large bowl until combined. You want the mixture to be damp enough from the enchilada sauce but not too damp.
2. 2. Preheat oven to 350 degrees
3. 3. Lay out the 8 crescents on a cookie sheet. Stretch the crescent out just slightly to make a little more room for the filling. Be careful not to tear or make any holes in the dough.
4. 4. Place about 3 spoonfulls of the chicken mixture into the center of the crescent to fill it. Then fold the crescent around the mixture so that none of the filling is showing. These are your "pillows" or "purse".
5. 5. In a separate smaller bowl, beat the egg and water together. Dip the "pillow" into the blended egg. Next dip the "pillow" into the crushed tortilla chips. Place on cookie sheet.
6. 6. Cook the pillows for 25-30 minutes. Keep an eye on them for when they turn brown.
7. 7. For the topping: Combine sour cream and cream of chicken soup in a small saucepan and stir over medium low heat until heated through. Top the cooked Enchilada Pillows with topping and sprinkle with additional cheese.

chicken, black beans, frozen corn, cumin, red enchilada sauce, cheese, crescent rolls, egg, water, tortilla chips, sour cream, cream of chicken soup, extra cheese

Taken from www.epicurious.com/recipes/member/views/chicken-enchilada-pillows-52921681 (may not work)