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.