Easy Chicken Enchilada Crescent Bake

Easy Chicken Enchilada Crescent Bake

57

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

Ingredients

30 m {{adjustedServings}} servings 383 cals
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Original recipe yields 8 servings

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Nutrition

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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Directions

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  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

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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 c...

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...