Rating: 3 stars
4 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0
  • 4 Ratings

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Credit: Pillsbury

Recipe Summary

total:
30 mins
hands-on:
10 mins
Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • Separate or cut each can of 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; 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 for 15 to 20 minutes

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