Chicken Enchilada Crescents
- 8 fully cooked fried chicken fingers (I used frozen Tyson crispy chicken strips)
- 8 slices cheddar cheese, cut in half
- 1 can crescent rolls
- 1 (10oz) can enchilada sauce
Preheat oven to 375.
Separate crescent rolls into 8 triangles. Pour sauce into a bowl or saucepan.
Place one-half slice of cheddar cheese on top of the crescent roll. Dunk chicken finger into enchilada sauce and place on top of the cheese. Roll up crescent and place on cookie sheet. Repeat with remaining chicken fingers and crescents.
Bake for 12 minutes. Remove from oven and top each crescent with a remaining half slice of cheddar cheese. Bake for additional 5-8 minutes.
When did the cheddar cheese evolve into mozzarella cheese? Sorry, I get confused easily. Do I make this with all cheddar cheese OR do I use all mozzarella cheese OR do I use a mixture of both? Remember the recipe called for 8 slices of cheddar cheese…
That is a typo – use all cheddar cheese
Wow! Such a simple idea, but it looks delicious!
This is a great idea! Especially for a picky eater who loves chicken…I always look for additional ways to cook it.