Go Back
homemade Chicken Enchilada Roll-Ups photo

Chicken Enchilada Roll-Ups

Cheesy chicken and crescent roll enchiladas baked in a quick enchilada sauce for an easy weeknight dinner.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • 9x13 inch Baking Dish
  • Mixing Bowl
  • Knife
  • Cutting Board
  • Cheese Grater

Ingredients
  

  • 2 cups cooked chopped chicken
  • 4 oz cream cheese softened
  • 1 tsp southwestern seasoning or taco seasoning
  • 1.5 cups shredded cheddar cheese divided (1 cup + 1/2 cup)
  • 1 (8-oz) can refrigerated crescent rolls contains 8 triangles
  • 1 (19-oz) can red enchilada sauce

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly spray a 9x13-inch baking dish with cooking spray.
  • In a mixing bowl, combine the chopped cooked chicken, softened cream cheese, southwestern or taco seasoning, and 1 cup of the shredded cheddar until well mixed.
  • Separate the crescent roll can into 8 triangles. Place a portion of the chicken mixture on the wide end of each triangle, then roll up tightly from the wide end toward the point.
  • Arrange the rolled crescents seam-side down in the prepared baking dish in a single layer.
  • Pour the entire can of red enchilada sauce evenly over the rolls, then sprinkle the remaining 1/2 cup shredded cheddar over the top.
  • Bake uncovered for 25 minutes, or until the sauce is bubbly and the cheese is melted.

Notes

  • Use rotisserie chicken to save time.
  • Soften cream cheese to make mixing easier.
  • Divide the cheese as directed for filling and topping.
  • Place rolls seam-side down to prevent unrolling.