Crescent Chicken Enchilada is Out of the Ordinary

As I pulled the Crescent Chicken Enchiladas from the oven and called my guys to the table, Hubby gave me a strange look. He had seen the menu for the week posted on the refrigerator as it always is. He knew we were having Chicken Enchiladas. He forgot about the “crescent” part of the description. I’ve got to tell you, as I made and baked the enchiladas, I had my doubts too. It was strangely out of the ordinary even for me. They were really long, one enchilada cut in half was more than you needed for a serving. As Hubby noted, they were different. Guess what? Different was down right delicious!

Crescent Chicken Enchilada
1/4 White Onion, chopped
1/4 Red Bell Pepper, chopped
2 1/2 cups Rotisserie Chicken, shredded (see note)
1 can Red Enchilada Sauce
2 Cans Pillsbury refrigerated Crescent Sheets
1 cup Mexican Cheese, shredded

Note: The Rotisserie Chicken can be replaced with two cans of good-quality white chicken meat. It flakes up nicely and is easier to work with.

Heat oven to 375 degrees. Spray a large baking pan with cooking spray. Set aside.

Chop a quarter of an onion and place into a large mixing bowl.

Chop a quarter of a red bell pepper and place into the bowl with the onion.

Crescent Enchilada Chicken (1)

Shred Rotisserie or the canned chicken meat. Place shredded chicken in a mixing bowl. Add 3 tablespoons of the Enchilada sauce. Mix well to chicken in the sauce.

Crescent Enchilada Chicken (2)

Add 1/2 cup of the shredded Mexican cheese to the chicken mixture. Mix well and set aside.

Crescent Enchilada Chicken (4)

Open one can of crescent sheets, roll out flat. Cut into 6 strips width-wise. Place chicken mixture down the center of 3 strips, top with the remaining 3 strips. Pinch seams and roll tightly.

Place seam side down in the baking pan about 1/2 inch apart. Bake in the heated oven for 18 minutes or until golden brown.

Carefully remove pan from oven. Sprinkle with remaining 1/2 cup of cheese, and return to oven. Bake 2 minutes longer or until cheese melts.

While the cheese is melting, place remaining enchilada sauce in a microwavable glass measuring cup. Heat on high in 30-second intervals until sauce is hot.

Remove the pan from oven. Drizzle heated sauce over enchiladas and serve with your favorite such as refried beans.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

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