2 cups shredded cooked chicken
1 (10-ounce) can red enchilada sauce
2 (8-ounce) cans Pillsbury refrigerated Crescent Dinner Rolls
1 1/4 cups shredded Mexican cheese blend
In a 2-quart saucepan, mix chicken and 1/2 cup enchilada sauce. Heat ot boiling over medium-hihg heat, stirring occasionally.
Separate the dough into 8 long rectangles and press perforation to seal.
Spoon all of the chicken mixture and 1 tablespoon of the cheese onto one long side of each rectangle. Roll each up. Pinch edges to seal.
Place seam side down in a 13×9-inch glass baking dish. Pour remaining enchilada sauce over all and sprinkle with remaining cheese.
Bake at 375 degrees for 15-20 minutes. Yields 8 servings.