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Easy Chicken Enchilada Crescent Bake Recipe

Photo by: Pillsbury© Easy Chicken Enchilada Crescent Bake Recipe

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"Shredded chicken is mixed with enchilada sauce, rolled in flaky crescent dough, and baked with cheese for a tasty, Mexican-inspired enchilada bake." Brought to you by Pillsbury® Crescent Rolls

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Easy Chicken Enchilada Crescent Bake Recipe

Prep Time: 10 Min Start to Finish: 30 Min

Yield: 8 Servings

10 20 30

Ingredients

2 cups shredded cooked chicken
1 can (10 oz) red enchilada sauce
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 1/4 cups shredded Mexican cheese blend (5 oz)

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 dough into 8 long 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. Yield: 8 servings.

2010 © and ®/™ of General Mills

Originally published as Easy Chicken Enchilada Crescent Bake Provided by Pillsbury® Crescents

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