Chicken Enchilada Crescent Bake

Chicken Enchilada Crescent Bake
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Chicken Enchilada Crescent Bake calories by ingredient
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Number of Servings: 8

Ingredients

    2cup shredded chicken
    10oz red enchilada sauce
    2cans (8oz each) Reduced Fat Pillsbury Crescent
    1 1/4cups reduced fat shredded mexican cheese blend

Directions

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:áMakes 8 servings

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