This 5-ingredient, enchilada-inspired dinner uses crescent dough in place of tortillas and is stuffed with tons of cheesy chicken Tex-Mex flavors — plus a little extra on top for good measure.
Chicken Enchilada Stuffed Crescent Bread
- Prep Time 15 min
- Total 45 min
- Servings 8
- Ingredients 6
Ingredients
- 2 cups finely shredded Mexican cheese blend (8 oz)
- 1 cup shredded cooked chicken
- 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
- 2 teaspoons chili powder
- 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Dough Sheet
- Chopped fresh cilantro leaves, sliced green onions, sour cream, if desired
Make With
Pillsbury Crescents
Instructions
-
Step1Heat oven to 375°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, mix 1 1/2 cups of the cheese, the chicken, 3/4 cup of the enchilada sauce and the chili powder; mix well.
-
Step2Unroll dough in pan; press to 13x8-inch rectangle. Spread chicken mixture in 3 1/2-inch wide strip lengthwise down center of dough all the way to ends.
-
Step3Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
-
Step4Bake 23 to 25 minutes or until deep golden brown; spoon remaining enchilada sauce on top of bread, and sprinkle with remaining 1/2 cup cheese. Bake 2 to 4 minutes or until cheese is melted. Garnish with remaining ingredients.
Nutrition
230
Calories
13g
Total Fat
13g
Protein
16g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 230
- Calories from Fat
- 120
- Total Fat
- 13g
- 20%
- Saturated Fat
- 7g
- 34%
- Trans Fat
- 0g
- Cholesterol
- 40mg
- 14%
- Sodium
- 520mg
- 22%
- Potassium
- 90mg
- 3%
- Total Carbohydrate
- 16g
- 5%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 3g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 0%
- 0%
- Calcium
- 20%
- 20%
- Iron
- 6%
- 6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 1 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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