Easy Chicken Enchilada Crescent Bake

Submitted by Pillsbury

"You can make this easy 4-ingredient, 8-serving casserole in just 30 minutes!"

 

• Ready In: 30mins
• Ingredients: 4
• Serves: 8

ingredients

• 2 cups cooked chicken, shredded
• 1 (10 ounce) can red enchilada sauce
• 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls or (8 ounce) cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets
• 1 1⁄4 cups cheese, shredded

directions

1. In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
2. Separate or cut each can of dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
3. Bake at 375°F 15 to 20 minutes.
4. Makes 8 servings.

Reviews

[ABuzzInId]

Great idea, needs work. Cooked just like it said, the dough doesn't cook all the way through. I really like the idea as an alternative to tortillas, but I need to play with the execution. Could be me! The dough was a little sweet for my tastes, but that could have been because it wasn't fully cooked yet or I need a different brand of enchilada sauce to go with it.