Ingredients
2
cups finely shredded Mexican cheese blend (8 oz)
1
cup shredded cooked chicken
1
can (10 oz) Old El Paso™ mild enchilada sauce
2
teaspoons chili powder
1
can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
Chopped fresh cilantro leaves, sliced green onions, sour cream, if desired
Preparation
Heat oven to 375°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, mix 1 1/2 cups of the cheese, the chicken, 3/4 cup of the enchilada sauce and the chili powder; mix well.
Unroll dough in pan; press to 13x8-inch rectangle. Spread chicken mixture in 3 1/2-inch wide strip lengthwise down center of dough all the way to ends.
Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
Bake 23 to 25 minutes or until deep golden brown; spoon remaining enchilada sauce on top of bread, and sprinkle with remaining 1/2 cup cheese. Bake 2 to 4 minutes or until cheese is melted. Garnish with remaining ingredients.
