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Beef Enchilada Crescents

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Beef Enchilada Crescents
  • Prep 25 min
  • Total 55 min
  • Servings 4
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The entire family will go crazy for these beefy, cheesy crescent enchiladas. Recipe by Holly Lofthouse.
May 21, 2018

Ingredients

  • 1/2 lb (250 g) lean ground beef
  • 1 can (127 mL) Old El Paso™ chopped green chilies
  • 1 ¼ cup red or green enchilada sauce
  • 1 can (8 count) Pillsbury™ refrigerated crescents
  • 2 cups shredded Colby-Monterey jack cheese blend
  • 1/2 cup diced tomato
  • 1/2 cup diced avocado

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 chilies 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.

Expert Tips

  • Tip 1
    Feel free to use chicken instead of beef for chicken enchiladas.

Nutrition Information

631.7 Calories, 43.1g Total Fat, 28.3g Protein, 34.1g Total Carbs, 9.5g Sugars

Nutrition Facts

Serving Size: 4
Calories
631.7
Total Fat
43.1g
Saturated Fat
19.6g
Cholesterol
90.7mg
Sodium
1292mg
Total Carbs
34.1g
Dietary Fiber
1.8g
Sugars
9.5g
Protein
28.3g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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