Tuesday, April 26, 2016

Easy Chicken Enchilada Crescent Bake

By: Melissa Baker

Recipe and image courtesy of www.Pillsbury.com


  • 1 1/2 cups shredded cooked chicken, cooled
  • 1can (10 oz) Old El Paso™ mild red enchilada sauce
  • can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ refrigerated Crescent Dough Sheet
  • 1/4cups shredded Mexican cheese blend (5 oz)


  1. Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
  2. Separate or cut 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.
  3. Place seam side down in baking dish about 1 inch apart.
  4. Bake 20 minutes. Carefully remove dish from oven. Sprinkle with remaining cheese, and return to oven. Bake 2 to 4 minutes longer or until cheese melts.
  5. Meanwhile, microwave remaining sauce in microwavable glass measuring cup uncovered on High in 30-second intervals until hot. Drizzle over enchiladas.

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