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Ingredients

1 pound cooked skinless, boneless chicken thighs, chopped 1 (14 ounce) package frozen fire-roasted corn, thawed 1 (10 ounce) can enchilada sauce 1 (4 ounce) can sliced black olives 4 ounces processed cheese food (such as Velveeta®), cubed salt and ground black pepper to taste 1 (8 ounce) package refrigerated crescent rolls 1 cup shredded Mexican blend cheese

Nutrition Info

402.1 calories carbohydrate: 26.1 g cholesterol: 77.6 mg fat: 22.3 g fiber: 2 g protein: 24.4 g saturatedFat: 8.7 g servingSize: - sodium: 745.9 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Preheat the oven to 375 degrees F (190 degrees C).
Combine chicken, corn, enchilada sauce, and black olives in a saucepan over medium heat. Cook until sauce has thickened slightly, about 5 minutes. Add processed cheese food and stir until melted. Season with salt and pepper.
Separate 1/2 of the crescent rolls and place in the bottom of an 8-inch square baking dish. Put corn mixture on top of crescents, then top with shredded cheese and remaining crescents.
Bake in the preheated oven until crescents are golden brown, 20 to 25 minutes. Allow to rest 5 minutes before serving.

1 8-inch pot pie

When looking for supper ideas one night I just used what I had on hand and came up with a tasty Mexican chicken pot pie.