5 Feb | 2013

Chicken Enchilada Bake

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Chicken Enchilada Bake
 
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Serves: 8

Ingredients
  • 2 cups cubed cooked chicken
  • 1 can (10 oz) red enchilada sauce
  • 2 cans (8 oz each) refrigerated crescent dinner rolls
  • 1¼ cups shredded Mexican cheese blend (5 oz)

Instructions
  1. In 2-quart saucepan, mix chicken and ½ cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
  2. Separate or cut each can of dough into 4 rectangles (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 13×9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
  3. Bake at 375°F 15 to 20 minutes.

 

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