50 Different Recipes: #1 Easy Chicken Enchilada Crescent Bake

I've been trying to meal plan lately for a few different reasons: to try to get Kevin (aka Mr. Picky Eater) to try different things; to help me from getting bored cooking the same things over and over again; to limit the number of times in a week I get the response of "I don't know" when I ask the question "What do you want for dinner"; and to aid in grocery shopping planning which helps us from spending money picking something up, or going out when there isn't anything to cook at home.

The first recipe that was an actual recipe to follow and that was new to both of us was this Easy Chicken Enchilada Crescent Bake.

Ingredients

• 2 cups shredded cooked chicken
• 1 (10 ounce) can red enchilada sauce
• 2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
• 1 1/4 cups shredded Mexican cheese blend

Directions

1. In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
2. Separate or cut dough into 8 long 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; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
3. Bake at 375 degrees F 15 to 20 minutes.

Serves 8

The directions say to mix the chicken and 1/2 cup of the sauce in a pot and bring to a boil -- there wasn't enough liquid to bring to a boil as the 1/2 cup just barely coated the chicken. So I let it warm a bit, but probably didn't have to as the chicken was still warm from being boiled and shredded and everything was going back in the oven so next time it'll be okay to just mix it together. I only put the extra sauce over half of the rolls to limit the likeliness of Kevin not eating something with sauce on it. I also had to bake it for a little more than the 20 so that the dough on the inside was cooked through.

I think I enjoyed this more so than regular enchiladas, where they are more like filled crescent rolls. We ate them warm, right out of the oven, but I had one as a lunch the next day cold, and it was still good, and better yet, no utensils needed. Even reheated it wasn't bad! I would like to see how they would be with pulled pork rolled up inside of them and bbq sauce over the top.

They are quick and easy enough that they could make a great pot luck item given you had enough baking pans! And better yet, Kevin ate them! Even after sneering at the enchilada sauce and asking me repeatedly in a semi-disgusted tone what it was that we were having for dinner. There wasn't a moment when he bit into it for the first time and said, "Wow! These are amazing!" but on the other hand he didn't spit it out either. So I would say I won this cooking battle, even got the go ahead to make them again sometime.