Wednesday, January 9, 2013

Chicken Enchilada Crescent Bake

I love Mexican food. The spices mixed in with the tomatoes, peppers and meat create an amazing combination. I've found that whether its in pasta, tortillas or now, crescent rolls, its always amazing.

I came up with this recipe after I made a similar recipe with just chicken, cheese and cream of chicken soup. This is a quick and easy dinner that can be made during the week that is also healthy. 

Here is the recipe: 
Chicken Enchilada Crescent Bake

2 chicken breasts- cooked and shredded
15 oz can petite tomatoes- undrained
15oz can black beans- undrained
4oz can chopped green chillies- undrained
1 C salsa
1 packet burrito seasoning
2 pkgs reduced fat crescent rolls
1 C reduced fat cheese
15 oz can enchilada sauce

Add chicken, tomatoes, beans, chilies  salsa and seasoning to a pan and bring to a boil. Simmer 5-10 minutes until liquid is reduced.










Preheat oven to 375. In a 9x15 baking dish, place crescents with flat sides to the middle and pointing out. Press seams with fingers. If you have a small rolling pin, use this to press seams and flatten crescent rolls. 















Place chicken mixture in the center of the crescent rolls. You may have some extra chicken mixture...I saved mine to eat on lettuce for lunch. Top with cheese.








Wrap with ends of crescent rolls by bringing the points to the center and overlapping with each other. Fold up the ends to ensure all the filling stays in the crescents.









Pour enchilada sauce over the crescent rolls. 



















Bake for 25 minutes until crescents are done. Serve with sour cream.




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