- 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)
- 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 %
How to Make It
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.