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Easy Chicken Enchilada Crescent Bake

Source: Pillsbury® Crescents
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Rating: 1   Reviews: 1 See Reviews
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Active Time:  10 Minutes

2 cups shredded cooked chicken
1 can (10 oz) red enchilada sauce
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 1/4 cups shredded Mexican cheese blend (5 oz)
Easy Chicken Enchilada Crescent Bake Recipe at
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.

Recipe reprinted by permission of Pillsbury®. All rights reserved.
Date Added: 12/20/2011
Spotlight Recipe Review See all 1 reviews »

Rating: 1
by: Anne Reviewed: 09/30/2013
So Disappointed
I followed recipe exactly and ended up eating raw dough. Maybe if it was left it in much longer than 20 minutes, that may have helped but the top was golden and crispy looking, so longer would likely have burned the top. Two bites (I couldn't believe the first one)and into the trash. I think that biscuit/roll dough wrapped in a wet sauce simply will not cook through, at least not in 15-20 minutes. I like crescent rolls but not this way!
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