Easy Chicken Enchilada Crescent Bake

34 Ratings

32 Comments

Kitchen Tested

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

Updated October 12, 2018

Make with

Pillsbury Crescents

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

Hide Images

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.

Jump to Video

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;