Chicken Enchilada Crescents

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Difficulty: Easy - for beginners


2 cups chicken, cooked and shredded
10 ounces red enchilada sauce
2 cans (8 ounces each) refrigerated crescent dinner roll dough
1 1/4 cups shredded Mexican cheese blend


Pre heat oven to 375 degrees F. In 2-quart sauce pan, mix chicken and 1'2 cup enchilada sauce. Heat over medium-high heat, stirring occassionally, until it comes to a boils. Separate dough, pressing two triangles together to create a rectangle. Spoon chicken mixture and 1 tablespoon cheese onto each rectangle. Roll up and seal ends by oinching shut. plae them seam side down in 9x12 baking dish, Por remaing sauce over enchiladas and sprinkle with remaining cheese, Bake 15 to 29 minutes,


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