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Beef Enchilada Crescents

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Beef Enchilada Crescents
May All of your Tuesdays have tacos.
  • Prep 25 min
  • Total 55 min
  • Ingredients 7
  • Servings 4
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The entire family will go crazy for these beefy, cheesy crescent enchiladas.
By Holly Lofthouse
Updated Jun 12, 2014

Ingredients

Steps

  • 1
    Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2
    In 10-inch nonstick skillet, cook beef and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
  • 3
    Stir in half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
  • 4
    Separate dough into 8 triangles. Place 2 tablespoons beef mixture on wide end of 1 triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place each filled crescent into baking dish. Repeat with remaining triangles and beef mixture.
  • 5
    Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
  • 6
    Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.

Tips from the Pillsbury Kitchens

  • tip 1
    Feel free to use chicken instead of beef for chicken enchiladas.
  • tip 2
    Try Old El Paso™ green enchilada sauce instead of the red!

Nutrition Information

580 Calories, 37g Total Fat, 28g Protein, 34g Total Carbohydrate, 9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
580
Calories from Fat
330
Total Fat
37g
57%
Saturated Fat
18g
90%
Trans Fat
1/2g
Cholesterol
85mg
29%
Sodium
1240mg
52%
Potassium
310mg
9%
Total Carbohydrate
34g
11%
Dietary Fiber
1g
6%
Sugars
9g
Protein
28g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
10%
10%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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