Fall is a busy time for parents because the kids go back to school and the number of mandatory events that you have to be apart of goes up. On nights when you and the kids have a million and one things to do, it's always good to have a quick and easy dinner recipe that can be made in a flash. Chicken enchilada crescent bake is one of those recipes that can be ready in less than 30 minutes. Shredded chicken is mixed with enchilada sauce and then tucked in the middle of crescent dough with a sprinkling of cheese. Before the casserole goes in the oven, the top is covered in sauce and a healthy layer of shredded cheese. This is a great way to use leftover chicken and vegetables, if you have them on hand too.
1 1/2 cups shredded cooked chicken, cooled
1 can (10 oz) Old El Paso™ mild red enchilada sauce
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations™ refrigerated seamless dough sheet
1 1/4 cups shredded Mexican cheese blend (5 oz)
Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
Separate or cut 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.
Place seam side down in baking dish about 1 inch apart.
Bake 20 minutes. Carefully remove dish from oven. Sprinkle with remaining cheese, and return to oven. Bake 2 to 4 minutes longer or until cheese melts.
Meanwhile, microwave remaining sauce in microwavable glass measuring cup uncovered on High in 30-second intervals until hot. Drizzle over enchiladas.