Easy Chicken Enchilada Crescent Bake

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 8
• 2 cups cooked chicken, shredded
• 1 (10 ounce) can red enchilada sauce
• 2 (8 ounce) cans pillsbury refrigerated crescent dinner rolls or 2 (8 ounce) cans pillsbury crescent recipe creations refrigerated seamless dough sheets
• 1 1/4 cups cheese, shredded

Recipe

• 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 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.