1Heat oven to 350F. Spray 13x9 inch glass baking dish with cooking spray.
2In 10 inch nonstick skillet, cook beef and chilies over medium-high heat 5-7 minutes, stirring occasionally, until no longer pink. Drain.
3Stir in half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
4Separate dough into 8 triangles. Place 2 tablespoons o beef mixture on wide end of 1 triangle. Roll up, starting at shortest side of triangle, rolling to opposite point place each filled crescent into baking dish. Repeat with remaining triangles and beef mixture.
Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.