Easy Chicken Enchilada Crescent Bake

Easy Chicken Enchilada Crescent Bake

57

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

30 m servings 383 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 25.3g
  • 8%
  • Protein:
  • 18.8 g
  • 38%
  • Cholesterol:
  • 49 mg
  • 16%
  • Sodium:
  • 722 mg
  • 29%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

57
  1. 87 Ratings

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Most helpful positive review

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 c...

Most helpful critical review

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...

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 c...

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.

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...

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,...

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 un...

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

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...

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...

Awesome the first time I made it, but have made it several times since and it wasn't as awesome. I think it's "too much of a good thing" so use this dish as a treat not a staple.