Easy Chicken Enchilada Crescent Bake

Easy Chicken Enchilada Crescent Bake

57 Reviews 9 Pics
  • Prep

    10 m
  • Ready In

    30 m
Recipe by  Pillsbury® Crescents

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

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 8 servings



  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.

Share It

Reviews (57)

Rate This Recipe


This tasted awesome and was sooo easy! I didn't even change a thing. Each enchilada uses 2 regular crescents with their seams put together. I halved the recipe for 4 and made it in my small corningware oval dish, it baked up nice and puffy, filled the whole dish when done. You HAVE to try the 10 min enchilada sauce recipe from this site - it was sooo good in this dish!! I served it with mexican rice II also from this site. I will make this often because its so easy.



I had low expectations due to it's simplicity; but my family loved it, including my 3year old who is going through a picky stage.



We liked it! Baked up so easily! Much easier than conventional enchiladas, esp once you get used to pinching/wrapping the dough. Notes: 1) spray or grease the glass pan; mine stuck to the bottom a lot and I think this would help. 2) could use some spice. we have a kid, as maybe some of you do, so I think next time I'd split the chicken post-heating and add some spices to it and make half the enchiladas spicy. We compensated by topping with taco sauce. 3) One can of sauce was not quite enough, maybe 1 1/2 cans if you can use the 1/2 open can. 4) This tastes more like tamales to me than enchiladas. I think if you like tamales you will love the ease and taste of this recipe. 5) Wrap em quickly, the heated chicken makes the dough harder to work with.

More Reviews

Similar Recipes

Ham and Cheese Crescent Roll-Ups

Ham and Cheese Crescent Roll-Ups

Crescent Pizza Pockets

Crescent Pizza Pockets

Crescent Dogs

Crescent Dogs

BBQ Chicken Crescents

BBQ Chicken Crescents

Easy Crescent Taco Bake

Easy Crescent Taco Bake

Cheesy Bacon Crescents

Cheesy Bacon Crescents


Amount Per Serving (8 total)

  • Calories
  • 383 cal
  • 19%
  • Fat
  • 21.9 g
  • 34%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 18.8 g
  • 38%
  • Cholesterol
  • 49 mg
  • 16%
  • Sodium
  • 722 mg
  • 29%

Based on a 2,000 calorie diet



previous recipe:

Crescent Dogs


next recipe:

Buffalo Chicken Crescent Puffs