Chicken Enchiladas

For lunch on Saturday:

Found this recipe for chicken enchiladas
http://www.pillsbury.com/recipes/grands-crescent-enchilada-stuffed-sandwiches/104d5e83-15e3-46a3-9d64-1db11d6185a6

 

1

can (12 oz) Pillsbury® Grands ®! Big & Flaky crescent dinner rolls

2

cups shredded cooked chicken

1/2

cup Old El Paso® red enchilada sauce (from 10-oz can)

1

cup shredded Mexican cheese blend (4 oz)

• 1 Heat oven to 375°F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
• 2 In medium bowl, mix chicken and sauce. Spoon chicken mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with cheese. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over cheese, pinching center seam to seal.
• 3 Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.