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Easy Chicken Enchilada Crescent Bake

Prep time 10 mins
Cook time 30 mins
Yield 8 Servings

 

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

Ingredients

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

Nutrition Information

  • calories 350
  • caloriesfromfat 180
  • fat 20 g
  • satfat 8 g
  • cholesterol 50 mg
  • sodium 790 mg
  • carbohydrate 25 g
  • fiber 0 g
  • sugars 5 g
  • protein 18 g
  • calcium 15 %
  • iron 8 %

How to Make It

  1. Step 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. Step 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. Step 3:  Bake at 375°F for 15 to 20 minutes.

  4.