2 pounds of boneless skinless chicken breast
1 can chipotle peppers in adobo sauce
1 can cream of chicken soup
8oz of sour cream
shredded mixed cheese
Pico de Gallo
2 containers crescent rolls
In a crock pot place your chicken and generously sprinkle cumin on top. Then place your can of soup and 8oz of sour cream. Take your can of chipotle peppers and empty on a cutting board. Mince the peppers and then place in the crock pot. Mix the soup sour cream and peppers well then cover and cook on low for about 6 hours until fork tender. Once tender break the chicken apart with a fork in the crock pot and mix well.
Take your crescent roll packages and open then up. Make two dough balls per container. Roll the dough out to about 9"X9" squares. Place your chicken mixture along with Pico de Gallo, sautéed onions and peppers, and mixed pepper jack cheese on the dough squares. Fold over and mash the ends together with a folk. Place in a 375 degree oven and cook for about 18 minutes until golden brown.