As Easy As It Gets

I wasn't in the mood to cook dinner the day I made this, but what can you do? Families have to be fed. So I made this. It was really easy, and very satisfying. Everyone loved it, and in my house, that is saying a lot because I have picky eaters!

Grands! Crescent Enchilada-Stuffed Sandwiches

Ingredients:

1 can (12 oz) Pillsbury Grands Big & Flaky crescent dinner rolls
2 cups shredded cooked chicken
1/2 cup Old El Paso red enchilada sauce (from 10-oz can)
1 cup shredded Mexican cheese blend (4 oz)

Directions:

Heat oven to 375 degrees F. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectange. Firmly press perforations and center seam to esal.

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.

Bake 18-22 minutes, or until deep golden brown. Cut into slices. Serve warm.

Serves 6.

Source: Pillsbury website. You can find it here.

Notes: I kind of made a lot of changes, so I am going to rewrite the recipe below with my changes.

Crescent Enchilada-Stuffed Sandwiches (with my changes)

Ingredients:

1 can (8 oz) seamless crescent dough
2 cups shredded cooked chicken
1 (10 oz) can red or green enchilada sauce
1 cup shredded Mexican cheese blend (4 oz)

Directions:

Heat oven to 375 degrees F.

Lay dough out onto an ungreased cookie sheet.

In a medium bowl, mix chicken, enchilada sauce, and cheese. Spoon chicken mixture lengthwise in 4-inch strip down one side of dough to within 1/4 inch of edges. Fold the rest of the dough over the chicken mixture and pinch seams to seal. Cut slits in the top to release steam while baking.

Bake for 20-25 minutes, or until deep golden brown. Cut into slices. Serve warm.

Serves 4.

Source: Inspired by the recipe above.

Notes: I used green enchilada sauce instead of red because I was out of sour cream and I was worried that red enchilada sauce would be too spicy for my boys. I thought it would be easier to use a seamless sheet of crescent dough...but I didn't realize that it would be so much smaller (8 oz versus 12 oz). The filling still fit inside though, so I just decreased the serving size.

This was really easy and it really hit the spot. I will have to try it again with red enchilada sauce (and make sure to have some sour cream on hand for my boys).