Easy Chicken Enchilada Crescent Bake Recipe - Allrecipes.com
Easy Chicken Enchilada Crescent Bake Recipe
  • READY IN 30 mins

Easy Chicken Enchilada Crescent Bake

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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Directions

  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. Separate or cut dough into 8 long 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. Bake at 375 degrees F 15 to 20 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 27, 2010

This tasted awesome and was sooo easy! I didn't even change a thing. Each enchilada uses 2 regular crescents with their seams put together. I halved the recipe for 4 and made it in my small corningware oval dish, it baked up nice and puffy, filled the whole dish when done. You HAVE to try the 10 min enchilada sauce recipe from this site - it was sooo good in this dish!! I served it with mexican rice II also from this site. I will make this often because its so easy.

 
Most Helpful Critical Review
Feb 15, 2011

This wasnt as good or as easy as I had hoped. Rolling the chicken in the dough was very messy and mine took forever to bake. I would need to decrease the sauce next time so they will cook faster. The taste wasnt too bad but not worth the work

 

87 Ratings

Oct 14, 2010

I had low expectations due to it's simplicity; but my family loved it, including my 3year old who is going through a picky stage.

 
Jan 19, 2011

We liked it! Baked up so easily! Much easier than conventional enchiladas, esp once you get used to pinching/wrapping the dough. Notes: 1) spray or grease the glass pan; mine stuck to the bottom a lot and I think this would help. 2) could use some spice. we have a kid, as maybe some of you do, so I think next time I'd split the chicken post-heating and add some spices to it and make half the enchiladas spicy. We compensated by topping with taco sauce. 3) One can of sauce was not quite enough, maybe 1 1/2 cans if you can use the 1/2 open can. 4) This tastes more like tamales to me than enchiladas. I think if you like tamales you will love the ease and taste of this recipe. 5) Wrap em quickly, the heated chicken makes the dough harder to work with.

 
Dec 01, 2010

Very easy. I boiled 2 chicken breasts and then shredded them with my fingers. I heated them with the enchilada sauce and added some taco seasoning. I put 2 rolls together to form a rectangle, then put the chicken and cheese in the middle. Rolled them up and baked in dish for about 15 minutes. They puff up really nice. I made 8 with a little chicken mixture left over.

 
Jan 11, 2011

Very good! I was quite pleased with these (I didn't set my expectations high at all). My hubby and I got a late start today. We had a few errands to run, and because we didn't leave the house until late in the day, I knew I wouldn't have much time to throw dinner together. These were a snap to prepare, especially since I subbed a rotisserie chicken and therefore eliminated the meat cooking step. As another reviewer commented, I can see how not using a pre-cooked chicken would make this less easy to prepare.... My only other change was halving everything (I was only feeding two people) and adding half a packet of chicken taco seasoning to my meat mixture. As ZELDA3333 did, I too made 4 "enchiladas" by sealing 2 regular crescent rolls together. I piled my filling in the center and then brought up each corner, pinching to seal. Served with Mexicorn and Spanish rice, this was a nice, filling meal. I wouldn't make this all the time, but won't eliminate it from my rotation either. If you're looking for a quick, kiddo pleasing meal that's super easy to put together, this just may be your thing. I can't wait to try this with taco sauce or BBQ pork (just purchase a tub of the stuff at your grocer, sub cheddar for Mexi-blend cheese, top with BBQ sauce and viola - an even EASIER alternative!). Thanks for another great recipe, Pillsbury! :-)

 
Sep 15, 2010

My boyfriend's sister made this last night and it was delicious! Plan on making it myself soon!

 
Nov 09, 2010

made this into a supreme by adding my own favorites like green onion, sweet bell pepper, touch of jalapeno, sour cream, cilantro, black olives! served it with a bed of lettuce, spanish rice, and refried beans. it's easy to make and tastes great!

 

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Nutrition

  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 25.3 g
  • 8%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 21.9 g
  • 34%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 18.8 g
  • 38%
  • Sodium
  • 722 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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