Easy Chicken Enchilada Crescent Bake - cooking recipe

Ingredients

2 cups cooked chicken, shredded
1 (10 ounce) can red enchilada sauce
2 (8 ounce) cans Pillsbury Refrigerated Crescent Dinner Rolls or (8 ounce) cans Pillsbury Crescent Recipe Creations refrigerated seamless dough sheets
1 1/4 cups cheese, shredded

Preparation

In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
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\u00b0F 15 to 20 minutes.
Makes 8 servings.