Chicken Enchilada Crescent Bake

By CJKK

Ingredients

• 1 1/2 1 1/2
• cups shredded cooked chicken, cooled
• 1 1
• can (10 oz) Old El Paso™ mild red enchilada sauce
• 1 1
• can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
• 1 1/4 1 1/4
• cups shredded Mexican cheese blend (5 oz)

Details

Servings 4
Preparation time 10mins
Cooking time 35mins

Preparation

Step 1

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.
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.
3
Place seam side down in baking dish about 1 inch apart.
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.
5
Meanwhile, microwave remaining sauce in microwavable glass measuring cup uncovered on High in 30-second intervals until hot. Drizzle over enchiladas.
If using metal pan, line pan with foil and spray with cooking spray to prevent cheese from sticking.
For a spicier version, use medium or hot red enchilada sauce.
For extra Mexican flair, serve with sour cream, salsa and fresh cilantro leaves.