Easy Chicken Enchilada Crescent Bake

2.7 from 3 ratings

You can make this easy, four-ingredient, eight-serving casserole in just 30 minutes! Click here for more Pillsbury Crescent Roll Recipes.

Servings

servings

Ingredients

2 cup shredded cooked chicken
1 can (10 ounce) red enchilada sauce
2 cans (8 ounce each) pillsbury refrigerated crescent dinner rolls or 2 cans (8 oz each) pillsbury crescent recipe creations ref
1 1/4 cup shredded mexican cheese blend (5 ounce)

Directions

Preheat oven to 375 degrees.
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 degrees 15 to 20 minutes.