Easy Chicken Enchilada Crescent Bake

Prep Time: 10 min
Total Time: 35 min
Servings: 4

Get the kids in the kitchen with you to make this easy and delicious version of classic enchiladas.


  • 1 1/2 cups shredded cooked chicken, cooled
  • 1 1/4 cups mild red enchilada sauce
  • 1 can (8 count) Pillsbury™ refrigerated Original Crescents
  • 1 1/4 cups shredded Mexican cheese blend


  1. Heat oven to 375°F. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. In medium bowl, mix chicken and 1/2 cup of the enchilada sauce.
  2. Separate or cut dough into 4 rectangles. Press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up.
  3. Place seam side down in baking dish about 1 inch apart.
  4. Bake 20 minutes. Carefully remove dish from oven. Sprinkle with remaining cheese, and return to oven. Bake 2 to 4 minutes longer or until cheese melts.
  5. Meanwhile, microwave remaining sauce in microwavable glass measuring cup uncovered on High in 30-second intervals until hot. Drizzle over enchiladas.

Expert Tips

  • If using metal pan, line pan with foil and spray with cooking spray to prevent cheese from sticking.
  • For a spicier version, use medium or hot red enchilada sauce.
  • For extra Mexican flair, serve with sour cream, salsa and fresh cilantro leaves.