Southwest Chicken Pillows

2 cups diced cooked chicken (4-5 tenderloins)
6 oz cream cheese, softened
½ cup butter, softened
1 Tbsp chopped green onions
¼ tsp pepper
¼ tsp cumin
¼ tsp chili powder
1 (4 oz) can diced green chilies

2 (8 oz) cans refrigerated crescent rolls
3 Tbsp butter, melted
1 cup Shake ‘n Bake 

Mix chicken, cream cheese, butter, green onions and seasonings in a bowl.

Separate crescent rolls to form 8 rectangles, pressing seams together. Place about ½ cup of chicken mixture in the middle of each rectangle and roll up ends to cover filling.

OR 

Place 2 Tbsp filling on one triangle and roll starting at the narrow end, making sure filling is enclosed.

Seal edges securely. Dip each folded roll into melted butter and then carefully roll in Shake ‘n bake. Place on baking sheet and bake for 15-20 minutes at 375-400 F. Can top with salsa

To simplify more: add a couple of tbsp of salsa and some taco seasoning to the cream cheese, butter and chicken. I usually have a ziploc of pre-cooked, chopped chicken in the freezer so it just has to thaw and then I add the other stuff, making it a quick meal, other than the rolling and dipping the pillows.