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In 2-Quart Saucepan, Mix Chicken And 1/2 Cup Of The Enchilada Sauce. Heat To Boiling Over Medium-High Heat, Stirring Occasionally. Separate Or Cut Dough Into 8 Long 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; Pinch Edges To Seal. Place Seam Side Down In 13X9-Inch (3-Quart) Glass Baking Dish. Pour Remaining Sauce Over Enchiladas, And Sprinkle With Remaining Cheese. Bake At 375 Degrees F 15 To 20 Minutes.
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