Easy Chicken Enchilada Crescent Bake
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Updated Oct 12, 2018
Get the kids in the kitchen with you to make this easy and delicious version of classic enchiladas.
Easy Chicken Enchilada Crescent Bake
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- Prep Time 10 min
- Total 35 min
- Ingredients 4
- Servings 4
Ingredients
- 1 1/2 cups shredded cooked chicken, cooled
- 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) or 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- 1 1/4 cups shredded Mexican cheese blend (5 oz)
Instructions
-
Step1Heat 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.
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-
Step2Separate 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.
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-
Step3Place seam side down in baking dish about 1 inch apart.
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-
Step4Bake 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.
-
Step5Meanwhile, 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
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 440
- Calories from Fat
- 240
- 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;Carbohydrate Choice
2Tips from the
Pillsbury Kitchens
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