Big & Spicy Chicken Enchilada-Stuffed Pie
- 1 can (12 oz) Pillsbury(R) Big & Flaky refrigerated crescent dinner rolls
- 2 cups shredded cooked chicken
- 1/2 cup Old El Paso(R) red enchilada sauce (from 10 oz can)
- 1 cup shredded Mexican cheese blend (4 oz)
- Step 1: Heat oven to 375u0b0F. 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.
- Step 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.
- Step 3: Bake 18 to 22 minutes or until deep golden brown. Serve warm.
rolls, chicken, red enchilada sauce, cheese
Taken from www.myrecipes.com/recipe/pillsbury-chicken-enchilada-stuffed-pie (may not work)