Monday, May 23, 2011

Enchilada Rolls

Enchilada Rolls

4 cups shredded cooked chicken
1 can cream of mushroom soup, reduced fat
1/2 cup sour cream
1 can diced green chilies
1/2 cup shredded cheese(more or less to taste or sight)
16 crescent rolls

Combine soup, sour cream and chilies in a small bowl. Pour about 1/3 to 1/2 of the mixture in with the chicken and add cheese. Stir and add more if too dry but don't make it too wet or soupy. Put about 1/4 cup of mixture on each crescent roll at the wide part and roll up carefully pinching closed any openings so that moisture doesn't leak out. Place on a stone or pan and cook at 375 for about 15 to 20 minutes or until golden brown.(Optional: brush with butter) With remaining soup mixture add a little milk until the consistency of gravy, heat and pour on top of cooked roll as a sauce. Serve with steamed veggies and a salad.

I got this idea from a few other recipes that I didn't have all the ingredients for. They turned out really yummy:)

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