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%

4 Stars 11%

3 Stars 14%

2 Stars 33%

1 Stars 12%

Member Reviews ( 36 )

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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;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Zoeybeagle

report Posted Jan. 16, 2013 12:46 PM

Excellent and quick to make. Used left over chicken an added shredded lettuce, shredded cheese, sour cream and salsa to the serving plate. Will make this again for sure!

Carlosclan5

report Posted Aug. 30, 2012 10:35 PM

I am going to use chicken and cheese and a thick chicken enchilada soup. This sounds wonderful!

oopieloopy88

report Posted May. 2, 2012 5:14 PM

Instead of enchilada sauce, I used 1 can of salsa verde (drained), 1 can of diced tomatoes with green chiles (drained), 1/4 pkg of cream cheese, and the cheese. I mixed it with the chicken and then put it on the cresents. It was really yummy! My 2yr old even liked it!

Ander2ky

report Posted Apr. 24, 2012 2:22 PM

This was absolutely delicious and so easy to make. I would definitely try and use the seamless dough next time though, the crescents pulled apart on my while I was trying to roll them. Will make again for sure!

JavaJen1968

report Posted Apr. 12, 2012 7:46 PM

This was tasty, quick & easy. My husband added more cheese to the top though, which made the top a bit doughy. If you add more cheese than the recipe calls for, I would suggest setting the oven at 400 & bake for 25 min.