3
2 ratings

Easy Chicken Enchilada Crescent Bake

By
Easy Chicken Enchilada Crescent Bake
Pillsbury Crescent Rolls

Easy Chicken Enchilada Crescent Bake

You can make this easy, four-ingredient, eight-serving casserole in just 30 minutes!

Click here for more Pillsbury Crescent Roll Recipes.

Ingredients

  • 2 Cups 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.

Nutritional Facts
Servings8
Calories Per Serving320
Total Fat12g18%
Sugar6gN/A
Saturated5g24%
Cholesterol47mg16%
Protein20g40%
Carbs33g11%
Vitamin A51µg6%
Vitamin B120.3µg5.5%
Vitamin B60.2mg10.4%
Vitamin C0.8mg1.4%
Vitamin D0.1µgN/A
Vitamin E0.3mg1.5%
Vitamin K7µg8%
Calcium225mg22%
Fiber2g7%
Folate (food)23µgN/A
Folate equivalent (total)91µg23%
Folic acid40µgN/A
Iron3mg15%
Magnesium27mg7%
Monounsaturated3gN/A
Niacin (B3)6mg29%
Phosphorus220mg31%
Polyunsaturated2gN/A
Potassium172mg5%
Riboflavin (B2)0.3mg20%
Sodium712mg30%
Thiamin (B1)0.3mg21.6%
Trans0.2gN/A
Zinc2mg11%
Tags