- 2 cups shredded cooked chicken
- 1 can (10 oz) red enchilada sauce
- 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
- 1 1/4 cups shredded Mexican cheese blend (5 oz)
- calories 350
- caloriesfromfat 180
- fat 20 g
- satfat 8 g
- cholesterol 50 mg
- sodium 790 mg
- carbohydrate 25 g
- fiber 0 g
- sugars 5 g
- protein 18 g
- calcium 15 %
- iron 8 %
How to Make It
Step 1: In 2 quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
Step 2: Separate or cut each can of 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; 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.
Step 3: Bake at 375°F for 15 to 20 minutes.