Easy Chicken Enchilada Crescent Bake

Easy Chicken Enchilada Crescent Bake

Rated: Submitted By: Pillsbury® Crescents Prep Time: 10 Minutes Ready In: 30 Minutes Servings: 8

"You can make this easy 4-ingredient, 8-serving casserole in just 30 minutes!"

Ingredients:

2 cups shredded cooked chicken 1 (10 ounce) can red enchilada sauce 2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls or Pillsbury®

Crescent Recipe Creations® refrigerated seamless dough sheet 1 1/4 cups shredded Mexican cheese blend

Directions:

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 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.
3.	Bake at 375 degrees F 15 to 20 minutes