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Easy Chicken Enchilada Crescent Bake

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

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  • 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)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.