Easy Chicken Enchilada Crescent Bake |
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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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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.
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