September 26, 2010

Easy Chicken Enchilada Crescent Bake

With just 4 simple items.. you can create a heathly Mexican styled dinner in less then a half an hour!!!!

2 cups of cooked chicken shredded or one can of chicken
1 (10 ounce) can red enchilada sauce
2 (8 ounce) cans refrigerated crescent rolls
1 1/4 cups shredded Mexican cheese blend

To make

In a saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.

Separate or cut crescent dough into 8 long rectangles (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 degrees F 15 to 20 minutes or till golden brown.

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