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Easy Chicken Enchilada Crescent Bake


Easy Chicken Enchilada Crescent Bake

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

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  • 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)


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.