Easy Chicken Enchilada Crescent Bake

You can make this easy 4-ingredient, 8-serving casserole in just 30 minutes!!

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.

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 glass baking dish.

Pour remaining sauce over enchiladas , and sprinkle with remaining cheese.

Bake at 375f 15 to 20 minutes.

Makes 8 servings.

cooked chicken, red enchilada sauce, pillsbury refrigerated crescent dinner rolls, cheese