Hands-On Time
10 Mins
Total Time
30 Mins
8 servings

How to Make It

Step 1

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

Step 2

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.

Step 3

Bake at 375°F for 15 to 20 minutes

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