Tuesday, October 18, 2011

Enchilada Crescents

You can't get much easier than this recipe!


  • 2 cups shredded cooked chicken
  • 1 can (10 oz) red enchilada sauce
  • 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each)Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  • 1 1/4 cups shredded Mexican cheese blend (5 oz)


  • In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
  • Separate or cut dough into 8 long 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; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
  • Bake at 375°F 15 to 20 minutes. Yield: 8 servings. 

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Source:  Taste of Home


Catherine said...

Dear Gina, I love this recipe. It is so appetizing and yet so easy. This is a perfect combination. Have a beautiful and blessed day, Catherine xo

unikorna said...

I like very much the idea of meat+dough, it's tricky but worth trying because it always causes quite a stir..., congrats Gina. How do you handle so many blogs? And first of all how do you manage to make them all successful?

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