Easy Chicken Enchilada Crescent Bake

3.9
(86)

You can make this easy 4-ingredient, 8-serving casserole in just 30 minutes!

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Prep Time:
10 mins
Additional Time:
20 mins
Total Time:
30 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 2 cups shredded cooked chicken

  • 1 (10 ounce) can red enchilada sauce

  • 2 (8 ounce) cans Pillsbury® refrigerated crescent dinner rolls or Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

  • 1 ¼ cups shredded Mexican cheese blend

Directions

  1. In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.

  2. Separate or cut dough into 8 long 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; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.

  3. Bake at 375 degrees F 15 to 20 minutes.

Nutrition Facts (per serving)

383 Calories
22g Fat
25g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 383
% Daily Value *
Total Fat 22g 28%
Saturated Fat 10g 48%
Cholesterol 49mg 16%
Sodium 722mg 31%
Total Carbohydrate 25g 9%
Dietary Fiber 0g 1%
Total Sugars 4g
Protein 19g
Vitamin C 3mg 13%
Calcium 148mg 11%
Iron 1mg 4%
Potassium 177mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.