- 2 cups shredded cooked chicken
- 1 can (10 ounces) red enchilada sauce
- 2 cans (8 ounces each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 ounces each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 1/4 cups shredded Mexican cheese blend (5 ounces)
Preheat oven to 375 degrees F.
In a 2-quart saucepan, mix the 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 the perforations to seal). Spoon the chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch the edges to seal. Place seam-side down in a 13 x 9-inch (3-quart) glass baking dish. Pour the remaining sauce over the enchiladas and sprinkle with remaining cheese.
Bake for 15 to 20 minutes.
Recipe reprinted by permission of Pillsbury&reg;. All rights reserved.