I have a thing for enchiladas. The possibilities are endless when it comes to all the different versions you can make. The flavors and spices are what get me every time. Oh, and the cheese. Any enchilada has to be loaded with cheese! This version preps in 25 quick minutes, but they’re still loaded with flavor. Add these to your dinner rotation and you’ll be so glad you did!
Start by preheating your oven to 350°F. Grease a 9x13-inch baking dish with non-stick spray. Cook and crumble the ground beef in a large non-stick skillet over medium-high heat. Add the can of diced green chilies, and cook beef until no longer pink. Drain grease. Add ½ the can of enchilada sauce to the cooked beef. Old El Paso Enchilada Sauce comes in mild, medium or hot, so you can adjust the heat to your family's liking. Cook and stir for 5 minutes, until heated through. Remove from heat and let stand 5 minutes to cool slightly.
Remove the Pillsbury Crescents dough from the can and unravel it. Separate at perforations. Take one crescent triangle and place 2 tablespoons of meat mixture onto the large end of the crescent. Carefully, roll up to the small end.