Easy Chicken Enchilada Crescent Bake

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

  • prep time 10 min
  • total time 30 min
  • ingredients 4
  • servings 8

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)
  • 1 In 2-quart saucepan or medium nonstick skillet, 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.
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