Easy Chicken Enchilada Crescent Bake

Recipe by Pillsbury
READY IN: 30mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 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 14
    cups cheese, shredded
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DIRECTIONS

  • In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
  • 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.
  • Bake at 375°F 15 to 20 minutes.
  • Makes 8 servings.
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