Big & Spicy Chicken Enchilada-Stuffed Pie

Pillsbury® Crescents
Serve your family this pie that's made with chicken, Pillsbury® Big & Flaky dinner rolls and Old El Paso® enchilada sauce - a tasty dinner.
6 Servings



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1 can (12 oz) Pillsbury® Big & Flaky refrigerated crescent dinner rolls
2 cups shredded cooked chicken
1/2 cup Old El Paso® red enchilada sauce (from 10 oz can)
1 cup shredded Mexican cheese blend (4 oz)


Prep: 15 Minutes
Cook: 40 Minutes

Step 1:  Heat oven to 375°F. Separate dough into 4 rectangles.  Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5 inch rectangle.  Firmly press perforations and center seam to seal.

Step 2:  In medium bowl, mix chicken and sauce.  Spoon chicken mixture lengthwise in 4 inch strip down center of dough to within 1/4 inch of edges.  Top with cheese.  Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal.  Place each rectangle over cheese, pinching center seam to seal.

Step 3:  Bake 18 to 22 minutes or until deep golden brown.  Serve warm.


Created date

September 2012

Nutritional Information

Calories 360
Caloriesfromfat 170
Fat 18 g
Satfat 9 g
Cholesterol 60 mg
Sodium 720 mg
Carbohydrate 27 g
Fiber 1 g
Sugars 6 g
Protein 20 g
Calcium 15 %
Iron 10 %