Chicken Enchilada Bake 2

I make this in my hospitality trio, 9X13, or on a platter

Ingredients

2 cans 10oz chicken (drained)

1 package spanish rice (made as directed)

1 can mexican corn

1 can rotel (drained)

1 pack enchilada seasoning

2 cups cheese

2 cans crescent rolls

Lay crescent rolls on a hospitality dish (9X13 or platter will work as well) with wide ends laying in the dish and pointed ends hanging over dish. Mix chicken, enchilada seasoning, rice, corn, rotel, and cheese in a bowl and then pour on top of crescent rolls. Flip pointed ends of rolls over the top. Bake 350 for 20 - 25 minutes. Rolls should be golden brown.

 Garnish with sour cream, guacamole and salsa