Preheat the oven to 375°F (190°C). Line a baking sheet with foil and coat it lightly with non-stick cooking spray.
In a mixing bowl, combine the cooked diced chicken, 1/2 cup Mexican blend cheese, enchilada sauce, softened cream cheese, and seasoning mix; stir until well combined and smooth.
Unroll the jumbo crescent rolls on the prepared baking sheet. Place a heaping tablespoon of the chicken mixture in the center of each crescent triangle.
Fold the outer corners of each crescent over the filling, then pull the long edge over to completely enclose the filling and form a sealed puff.
Sprinkle about 1/4 cup Mexican shredded cheese evenly over the tops of the puffs.
Bake for 15 minutes, or until the puffs are golden brown. Let them cool for a few minutes before serving.
