Lunch: Easy Chicken Enchilada Crescent Bake

Get the kids in the kitchen with you to make this easy and delicious version of classic enchiladas.

Ingredients

1 1/2 cups shredded cooked chicken, cooled
1 can (10 oz) Old El Paso™ mild red enchilada sauce
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1 1/4 cups shredded Mexican cheese blend (5 oz)

Instructions

Heat oven to 375 °F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
Separate or cut 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.
Place seam side down in baking dish about 1 inch apart.
Bake 20 minutes. Carefully remove dish from oven. Sprinkle with remaining cheese, and return to oven. Bake 2 to 4 minutes longer or until cheese melts.
Meanwhile, microwave remaining sauce in microwavable glass measuring cup uncovered on High in 30-second intervals until hot. Drizzle over enchiladas.

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