Easy Chicken Enchilada Crescent Bake

Ingredients

• 2 cups cooked shredded chicken (preferably rotisserie chicken)
• 1 cup shredded cheddar cheese
• 1 cup enchilada sauce
• 1/2 cup sour cream
• 1/2 cup chopped onion (optional)
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cans of refrigerated crescent roll dough
• 1 cup additional shredded cheese (Mexican blend or cheddar)
• Chopped fresh cilantro for garnish (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the shredded chicken, 1 cup of cheddar cheese, enchilada sauce, sour cream, onion, cumin, garlic powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
3. On a clean, lightly floured surface, unroll one can of crescent roll dough. Pinch the seams together to form a solid rectangle and lay it in the bottom of a greased 9x13 inch baking dish.
4. Spoon the chicken filling evenly over the dough layer in the baking dish.
5. Unroll the second can of crescent roll dough, pinch the seams to create a rectangle, and place it over the filling, sealing the edges.
6. Evenly spread the additional cup of shredded cheese over the top of the crescent dough.
7. Bake for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
8. Once baked, remove from the oven and let it cool for about 5-10 minutes before slicing. Garnish with chopped cilantro, if desired.

Nutrition