Easy Chicken Enchilada Crescent Bake

You can make this easy 4-ingredient, 8-serving casserole in just 30 minutes!

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Servings 8

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( 98 ) Ratings

98 Ratings

5 Stars 17%

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2 Stars 33%

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ingredients 4
Prep Time 10 min
Total Time 30 min

Ingredients

2: cups shredded cooked chicken

1: can (10 oz) red enchilada sauce

2: cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 1/4: cups shredded Mexican cheese blend (5 oz)

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Directions

1 In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
2 Separate or cut each can of 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; 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.
3 Bake at 375°F 15 to 20 minutes.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 350
Calories from Fat: 180),

% Daily Value

Total Fat: 20g; 20%
(Saturated Fat 8g, 8% Trans Fat 3g 3% ),
Cholesterol: 50mg; 50%;
Sodium: 790mg; 790%;
Total Carbohydrate: 25g; 25%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 4%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;