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Big & Spicy Chicken Enchilada-Stuffed Pie

Prep time 15 mins
Cook time 40 mins
Yield 6 Servings

 

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

Ingredients

  • 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)

Nutrition 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 %

How to Make It

  1. 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.

  2. 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.

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

  4.