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Easy Chicken Enchilada Crescent Bake

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Easy Chicken Enchilada Crescent Bake
  • Prep 10 min
  • Total 35 min
  • Servings 4
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Get the kids in the kitchen with you to make this easy and delicious version of classic enchiladas.
May 3, 2018

Ingredients

  • 1 1/2 cups shredded cooked chicken, cooled
  • 1 1/4 cups mild red enchilada sauce
  • 1 can (8 count) Pillsbury™ refrigerated crescents
  • 1 1/4 cups shredded Mexican cheese blend

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. 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

  • 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 Carbs, 6g Sugars

Nutrition Facts

Serving Size: 4 servings
Calories
440
Total Fat
26g
Saturated Fat
13g
Trans Fat
0g
Cholesterol
80mg
Sodium
1130mg
Total Carbs
26g
Dietary Fiber
0g
Sugars
6g
Protein
25g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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