I imagine I purchase 15-20 cans of crescent rolls on an annual basis and likely only one of those goes to basic crescent rolls. Some are close (chocolate filled crescents) or similar (pigs in a blanket) while many are used for the easiness of the soft flaky dough. This recipe uses two of the cans in a great way.
These were not bad but I felt it needed more. Next time I’ll add black beans and green chilies.
I used two large cans of chicken. It was a little too much, but I used it all.
I dumped the whole can of sauce in, not reserving any. As I had leftover chicken at the end, I put that on top.
If you can buy the rectangle sheets instead of the crescent rolls, do so, as it will save you an extra seam in each.
Chicken and cheese on top.
It was good, but will be better next time.
Easy Chicken Enchilada Crescent Bake
Prep Time: 10 min | Makes: 8
- 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 1/4 cups shredded Mexican cheese blend
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 13×9-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.
NutritionAmount 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% See More Based on a 2,000 calorie diet