Save

1K
Print

13K
Pinterest

1K
Email

1K
Facebook

67

Easy Chicken Enchilada Crescent Bake

(11)

11 reviews

10 min prep time
35 min total time
4 ingredients
4 servings

Pinterest

1K
Facebook

67
Save

1K
Email

1K
Print

13K

Try These Next

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

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™ refrigerated Crescent Dough Sheet

1 1/4: cups shredded Mexican cheese blend (5 oz)

Watch Video

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

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
Calories from Fat: 240

% Daily Value

Total Fat: 26g; 41%
Saturated Fat 13g 64% Trans Fat 0g
Cholesterol: 80mg; 26%
Sodium: 1130mg; 47%
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

*Percent Daily Values are based on a 2,000 calorie diet.

Comments + Recipe Twists

Pillsbury

Top Navigation

Secondary Navigation