Posted: 5/2/2011 10:12:16 AM
Amazing recipe. Loved by all. Recipe makes a lot of filing, so we baked and ate as a dip. Both way it was great! Will definitely make again!
Posted: 4/26/2011 9:07:29 PM
Cooked it for 35 minutes, turned out really dry. If I made again, I would use 2 cans of sauce.
Posted: 4/8/2011 3:52:52 PM
This recipe is wonderful. I did increase the cooking time because the inside of the crescents were still a bit gooey.
Posted: 4/8/2011 8:36:30 AM
Easy to make & good! I did increase the cooking time - 35 minutes. Will make again.
Posted: 4/4/2011 2:10:48 AM
Really good, my family loved it.
Posted: 3/30/2011 4:14:46 PM
make sure you spread out the enchiladas otherwise the sides will not cook!!! definitely needs more time than stated
Posted: 3/30/2011 10:37:48 AM
I tried this recipe the other night. I think you need to cook them for at least 30-40 minutes. I took them out at 20 minutes and assumed they were done. They looked cheesy and gooey on top, but with the sauce poured over the top it was hard to determine if they were done. We tried to take one out of the pan and discovered that they were still uncooked on the bottom. I put them back in the oven for another 20 minutes and they were great! I also added a few black beans to the shredded chicken and enchilada sauce.
Posted: 3/29/2011 5:49:37 PM
I read the recipe here and did as I usually do when reviewing and trying a new recipe. I changed it...
I used chicken fajita meat, half the sauce, and mixed them with Monterey Jack cheese. Then I placed a spoon of meat mixture in each crescent and rolled them as I would crescent rolls. I placed eac on a baking stone about two inches apart. I did not top them with more sauce or cheese. I baked them for about 15 minutes. They were so good. Even my picky daughter liked them. They were not soggy. They came out not so much like traditional enchilada's would have but the yuumy taste.
Posted: 3/29/2011 10:31:45 AM
My family loved this! It was a little tricky rolling the cresents. Spread the chicken along the longer side of the rectangle (2 cresents together) and then roll. They will look like a enchilida. Next time I would add a little more sauce. 1/2 cup of sauce with 2 cups of shreaded chicken isn't enough to bring it to a boil. May need to cook just a little longer than listed to ensure the cresents are cooked. Tasted great, would make it again.
Posted: 3/29/2011 7:34:55 AM
I haven't tried this one yet, but I plan to. I have made a stromboli and the Reuben Fold-overs. They both worked beautifully, so I will probably use the fold-over method, like SRTSLA, and make them look like rolls.