Easy Chicken Enchilada Crescent Bake

chickenenchiladabake
Photo by Pillsbury
Easy Chicken Enchilada Crescent Bake 3.0 4 5 1
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  • Makes 8 servings
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In 2 quart saucepan, mix chicken and 1/2 cup of the enchilada sauce.  Heat to boiling over medium-high heat, stirring occasionally.Separate or cut each can of 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; 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.Bake at 375°F for 15 to 20 minutes 

Ingredients

  1. Check 2 cups shredded cooked chicken
  2. Check 1 can (10 oz) red enchilada sauce
  3. Check 2 cans (8 oz each Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
  4. Check 1 1/4 cups shredded Mexican cheese blend (5 oz)

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 each can of 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; 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°F for 15 to 20 minutes