- 1 (12 ounce) can Pillsbury® Grands!® Big & Flaky crescent dinner rolls
- 2 cups shredded cooked chicken
- 1/2 cup Old El Paso® red enchilada sauce
- 1 cup shredded Mexican cheese blend
- Heat oven to 375 degrees F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14×5-inch rectangle. Firmly press perforations and center seam to seal.
- 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 7×5 inches, firmly pressing perforations to seal. Place each rectangle over cheese, pinching center seam to seal.
- Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.