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