Wednesday, November 7, 2012

Easy Chicken Enchilada Crescent Bake

Easy Chicken Enchilada Crescent Bake
recipe image
Rated: rating
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!"
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
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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