National Sunday Supper Month


Who knew January is National Sunday Supper Month?

How many of you still gather at the end of a hectic week with your families to spend time together to share stories and catch up? It’s a wonderful tradition, one that was popular for a long time. Unfortunately with busy lives and families often living great distances apart, this observation seems to be waning. The Sunday Supper Movement resolves to bring back this family tradition.

Dinner need not be fancy or require a lot of time. This observance is all about spending time with loved ones. Below is an easy meal your kids are sure to like and can even help you make!

serves 4


1 1/2 cups shredded cooked chicken, cooled
1 can (10 oz) Old El Paso™ mild red enchilada sauce
1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1 1/4 cups shredded Mexican cheese blend (5 oz)


  1. Heat oven to 375°F. Grease 13×9-inch (3-quart) glass baking dish with shortening or cooking spray. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
  2. Separate or cut dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up.
  3. Place seam side down in baking dish about 1 inch apart.
  4. Bake 20 minutes. Carefully remove dish from oven. Sprinkle with remaining cheese, and return to oven. Bake 2 to 4 minutes longer or until cheese melts.
  5. Meanwhile, microwave remaining sauce in microwavable glass measuring cup uncovered on High in 30-second intervals until hot. Drizzle over enchiladas.

Pair with a salad and enjoy with your family!



information about National Sunday Supper Month is from

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