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Easy Chicken Enchilada Crescent Bake

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“You can make this easy 4-ingredient, 8-serving casserole in just 30 minutes!”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 2 cups cooked chicken, shredded
  • 1 (10 ounce) can red enchilada sauce
  • 2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls or 2 (8 ounce) cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets
  • 1 14 cups cheese, shredded

Directions

  1. In 2-quart saucepan, mix chicken and 1/2 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 (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.
  3. Bake at 375°F 15 to 20 minutes.
  4. Makes 8 servings.

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