Chicken Enchilada Bake

Chicken Enchilada Bake
Prep time
Cook time
Total time
Serves: 8
  • 2 cups cubed cooked chicken
  • 1 can (10 oz) red enchilada sauce
  • 2 cans (8 oz each) refrigerated crescent dinner rolls
  • 1¼ cups shredded Mexican cheese blend (5 oz)
  1. In 2-quart saucepan, mix chicken and ½ cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
  2. Separate or cut each can of 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; 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.
  3. Bake at 375°F 15 to 20 minutes.



  1. Looks tasty!

  2. This looks really good.

  3. This looks really really good!!!

  4. Looks good!

  5. Oh I’ know what i’m cooking this week thanks

  6. WOW! This looks soooo good! I will be making it this week!!

  7. Blessie Nelson :

    This is so easy to make with your speedy recipe!

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