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Easy Chicken Enchilada Crescent Bake

(2)
  2 reviews
  • 10 min prep time
  • 35 min total time
  • 4 ingredients
  • 4 servings
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Get the kids in the kitchen with you to make this easy and delicious version of classic enchiladas.

1 1/2
cups shredded cooked chicken, cooled
1
can (10 oz) Old El Paso™ mild red enchilada sauce
1
can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
1 1/4
cups shredded Mexican cheese blend (5 oz)

Steps

  • 1 Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
  • 2 Separate or cut 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.
  • 3 Place seam side down in baking dish about 1 inch apart.
  • 4 Bake 20 minutes. Carefully remove dish from oven. Sprinkle with remaining cheese, and return to oven. Bake 2 to 4 minutes longer or until cheese melts.
  • 5 Meanwhile, microwave remaining sauce in microwavable glass measuring cup uncovered on High in 30-second intervals until hot. Drizzle over enchiladas.

Expert Tips

If using metal pan, line pan with foil and spray with cooking spray to prevent cheese from sticking.

For a spicier version, use medium or hot red enchilada sauce.

For extra Mexican flair, serve with sour cream, salsa and fresh cilantro leaves.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
% Daily Value
Total Fat
26g
41%
Saturated Fat
13g
64%
Trans Fat
0g
0%
Cholesterol
80mg
26%
Sodium
1130mg
47%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Protein
25g
25%
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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