Taco Bake

I've made this recipe dozens of times.  However, I have never made it with chicken instead of ground beef.  I had leftover rotisserie chicken from another recipe and decided to try it here.  It was delicious and I will be making it this way again for sure.


  • 2 refrigerated crescent rolls 
  • 2 cups shredded chicken (can substitute 1 lb. cooked ground beef)
  • 2 TBL Fresco Taco Blend seasoning
  • 1 cup shredded Mexican cheese
  • Your favorite taco toppings

Begin by shredding your chicken.  Rotisserie chicken makes this recipe super easy.  It took about half of a large chicken to get 2 cups shredded.  Next, season the chicken with Fresco Taco Blend.  Really any of our Mexican seasonings would be great.  (Mexi Blast, Mexi Blend, Southwest Chipotle, Fajita Blend, etc)  Mix in the shredded cheese and your filling is complete.

On a greased baking sheet lay the crescent rolls in a sun shape overlapping the triangles.  Using the palms of your hands press the dough together.  Take the filling and lay in on the crescent rolls.  Pick up the corners and pull them over top of the filling.  The filling may not be completely covered by dough and that is just fine.

Bake for 12-15 minutes until the dough starts to brown on top.  Cut into pieces and serve with your favorite toppings.  

We suggest guacamole, lettuce and fresh salsa