Oh wow. These are amazing! I made the mistake of buying the larger chicken tenders, so they were definitely not pretty. I just rolled out the crescents a little thinner and upped the temp to 400. The flavor was fabulous, though. I used shredded fiesta blend cheese, since that's what I had on hand. So good. These made for a perfect Sunday lunch for us and the kiddos. Definitely going to be doing them again soon!
CHICKEN ENCHILADA CRESCENTS
(Dottie ~ hokiesmom ~ via Plainchicken.com)
8 fully cooked fried chicken fingers (I used Purdue all natural tenders)
8 slices cheddar cheese, cut in half
1 can crescent rolls
1 (10oz) can enchilada sauce (there is plenty left over and I used some as a dipping 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 crescent roll. Dunk chicken finger into enchilada sauce and place on top of 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 remaining half slice of mozzarella cheese. Bake for additional 5-8 minutes.
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