Easy Chicken Enchilada Crescent Bake

How to cook Easy Chicken Enchilada Crescent Bake

Ingredients: 2 cups shredded cooked chicken 1 (10 ounce) can red enchilada audacity 2 (8 ounce) cans Pillsbury refrigerated crescent dinner rolls or Pillsbury Crescent Recipe Creations refrigerated seamless dough cover 1 1/4 cups shredded Mexican cheese mixture

Directions: In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada lip. Heat to boiling over medium-high impassion, stirring then. 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 13×9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese. Bake at 375 degrees F 15 to 20 minutes.


Servings Per Procedure: 8

Amount Per Serving

Calories: 383

Total Fat: 21.9g Cholesterol: 49mg Sodium: 722mg Total Carbs: 25.3g Dietary Fiber: 0.4g Protein: 18.8g

Prepare time:10 Min

Ready in:30 Min

Serving as a remedy for:8 peoples

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