Easy Chicken Enchilada Crescent Bake

Get the kids in the kitchen with you to make this easy and delicious version of classic enchiladas.

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 10 min
  • total time 35 min
  • ingredients 4
  • servings 4
 

Ingredients

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™ Crescent Recipe Creations™ refrigerated seamless dough sheet
1 1/4
cups shredded Mexican cheese blend (5 oz)

SAVE ON THIS RECIPE!

LOCATION

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.
  • 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

toggle

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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
240),
% Daily Value
Total Fat
26g
26%
(Saturated Fat
13g,
13%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
1130mg
1130%;
Total Carbohydrate
26g
26%
(Dietary Fiber
0g
0%
  Sugars
6g
6%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
0%;
Calcium
25%;
Iron
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 Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.