Easy Chicken Enchilada Crescent Bake

Name: Easy Chicken Enchilada Crescent Bake
Prep time: 10 min
Total time: 35 min
Ingredients: 1 1/2 cups shredded cooked chicken, cooled; 1 can (10 oz) Old El Paso™ mild red enchilada sauce; 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet; 1 1/4 cups shredded Mexican cheese blend (5 oz)

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Prep Time: 10 minutes

Total: 35 minutes

Servings: 4

Cost: $3.58 /serving

Author : Pillsbury Kitchens

Ingredients

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1 1/2 cups shredded cooked chicken, cooled1 can (10 oz) Old El Paso™ mild red enchilada sauce1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet1 1/4 cups shredded Mexican cheese blend (5 oz)

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Instructions

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Step 1

Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.

Step 2

Separate or cut 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.

Step 3

Place seam side down in baking dish about 1 inch apart.

Step 4

Bake 20 minutes. Carefully remove dish from oven. Sprinkle with remaining cheese, and return to oven. Bake 2 to 4 minutes longer or until cheese melts.

Step 5

Meanwhile, microwave remaining sauce in microwavable glass measuring cup uncovered on High in 30-second intervals until hot. Drizzle over enchiladas.