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Easy Chicken Enchilada Crescent Bake

Pillsbury Kitchens
Updated Oct 12, 2018
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Get the kids in the kitchen with you to make this easy and delicious version of classic enchiladas.

Easy Chicken Enchilada Crescent Bake

  • Prep Time 10 min
  • Total 35 min
  • Ingredients 4
  • Servings 4
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    3
    Place seam side down in baking dish about 1 inch apart.
  • Step 
    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.
  • Step 
    5
    Meanwhile, microwave remaining sauce in microwavable glass measuring cup uncovered on High in 30-second intervals until hot. Drizzle over enchiladas.

Nutrition

440 Calories
26g Total Fat
25g Protein
26g Total Carbohydrate
6g Sugars

Tips from the

Pillsbury Kitchens

  • 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.
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