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Easy Chicken Enchilada Crescent Bake

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Easy Chicken Enchilada Crescent Bake
  • Prep 10 min
  • Total 35 min
  • Ingredients 4
  • Servings 4
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Get the kids in the kitchen with you to make this easy and delicious version of classic enchiladas.
Updated Oct 12, 2018

Ingredients

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.

Tips from the Pillsbury Kitchens

  • tip 1
    If using metal pan, line pan with foil and spray with cooking spray to prevent cheese from sticking.
  • tip 2
    For a spicier version, use medium or hot red enchilada sauce.
  • tip 3
    For extra Mexican flair, serve with sour cream, salsa and fresh cilantro leaves.

Nutrition Information

440 Calories, 26g Total Fat, 25g Protein, 26g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
240
Total Fat
26g
41%
Saturated Fat
13g
64%
Trans Fat
0g
Cholesterol
80mg
26%
Sodium
1130mg
47%
Potassium
170mg
5%
Total Carbohydrate
26g
9%
Dietary Fiber
0g
0%
Sugars
6g
Protein
25g
% 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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