2 chicken breasts- cooked and shredded
15oz can black beans- undrained
4oz can chopped green chillies- undrained
1 C salsa
1 packet burrito seasoning
2 pkgs reduced fat crescent rolls
1 C reduced fat cheese
Place chicken mixture in the center of the crescent rolls. You may have some extra chicken mixture...I saved mine to eat on lettuce for lunch. Top with cheese.
Wrap with ends of crescent rolls by bringing the points to the center and overlapping with each other. Fold up the ends to ensure all the filling stays in the crescents.
Pour enchilada sauce over the crescent rolls.
Bake for 25 minutes until crescents are done. Serve with sour cream.