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Easy Chicken Enchilada Crescent Bake

32 Ratings

30 Comments

Prep 10 min
Total 35 min
Ingredients 4
Servings 4

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

By Pillsbury Kitchens

October 12, 2018

Ingredients

1 1/2

cups shredded cooked chicken, cooled

can (10 oz) Old El Paso™ mild red enchilada sauce

can (8 oz) Pillsbury™ refrigerated crescent rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet

1 1/4

cups shredded Mexican cheese blend (5 oz)

Steps

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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.

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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 Facts

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%
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;