Chicken Enchilada Crescent Bake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2cup shredded chicken10oz red enchilada sauce2cans (8oz each) Reduced Fat Pillsbury Crescent1 1/4cups reduced fat shredded mexican cheese blend
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°F 15 to 20 minutes.
Serving Size: Makes 8 servings
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°F 15 to 20 minutes.
Serving Size: Makes 8 servings
Nutritional Info Amount Per Serving
- Calories: 294.8
- Total Fat: 11.7 g
- Cholesterol: 42.9 mg
- Sodium: 819.9 mg
- Total Carbs: 25.7 g
- Dietary Fiber: 0.3 g
- Protein: 62.7 g
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