Easy Chicken Enchilada Crescent Bake

Easy Chicken Enchilada Crescent Bake

Pillsbury(R) Crescents 0

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

Ingredients 30 m {{adjustedServings}} servings 383 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  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.
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Reviews 57

  1. 87 Ratings


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.