Easy Chicken Enchilada Crescent Bake

1. In 2-quart saucepan, mix chicken and 1/2 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 (if using crescent rolls, 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.

4. Makes 8 servings.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	51.0741 g
Protein	37.8671 g
Carbohydrates	17.7309 g
Energy	680.5875 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5332 g
Water	331.3043 g
Aspartic acid	2.4232 g
Calcium, Ca	910.81 mg
Lutein + zeaxanthin	291.49 g
Fiber, total dietary	1.415 g
Fatty acids, total saturated 22:0	0.0057 g
Carotene, beta	1149.335 g
Niacin	2.8125 mg
Vitamin A, RAE	436.005 g
Fatty acids, total trans-polyenoic	0.0057 g
Arginine	1.1998 g
Riboflavin	0.8002 mg
Fatty acids, total polyunsaturated 15:0	0.0057 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0821 g
Fatty acids, total saturated 20:1	0.0085 g
Glutamic acid	8.7396 g
Sodium, Na	3481.885 mg
Fatty acids, total saturated 16:1 undifferentiated	1.3798 g
Total lipid (fat)	51.0741 g
Manganese, Mn	0.1482 mg
Fructose	2.2923 g
Proline	3.5438 g
Fatty acids, total saturated 16:0	15.6353 g
Fatty acids, total saturated 8:0	0.4168 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.6877 g
Sucrose	1.2169 g
Choline, total	28.5345 mg
Sugars, total	6.0227 g
Serine	1.89 g
Fatty acids, total saturated 10:0	1.0227 g
Fatty acids, total saturated 18:0	5.5412 g
Vitamin B-6	0.4471 mg
Selenium, Se	25.6008 g
Ash	13.7737 g
Vitamin D	35.4375 IU
Fatty acids, total saturated 18:1 undifferentiated	11.3557 g
Pantothenic acid	3.1498 mg
Phenylalanine	1.8343 g
Copper, Cu	0.1552 mg
Thiamin	0.1621 mg
Retinol	324 g
Methionine	0.9855 g
Iron, Fe	2.4192 mg
Carbohydrate, by difference	17.7309 g
Phosphorus, P	684.1925 mg
Folate, total	74.9 g
Tocopherol, gamma	1.132 mg
Fatty acids, total saturated 4:0	1.1104 g
Lycopene	2813.02 g
Alanine	1.0867 g
Cholesterol	126.5625 mg
Valine	2.6258 g
Fatty acids, total saturated 18:2 undifferentiated	1.5978 g
Glycine	0.6851 g
Carotene, alpha	209.42 g
Glucose (dextrose)	1.6697 g
Fatty acids, total saturated 14:0	5.5846 g
Zinc, Zn	4.7434 mg
Isoleucine	1.8968 g
Tocopherol, delta	0.3396 mg
Fatty acids, total saturated 12:0	0.8286 g
Fatty acids, total polyunsaturated	2.1311 g
Leucine	3.2383 g
Fatty acids, total polyunsaturated 18:2 t not further defined	0.0057 g
Vitamin A, IU	3245.7975 IU
Folate, DFE	74.9 g
Tryptophan	0.5265 g
Vitamin C, total ascorbic acid	0.849 mg
Fatty acids, total polyunsaturated 16:1 c	0.0028 g
Fatty acids, total polyunsaturated 18:1 c	0.1783 g
Fatty acids, total saturated 20:0	0.0057 g
Tocotrienol, beta	0.3962 mg
Fatty acids, total saturated 6:0	0.6092 g
Starch	5.9996 g
Tyrosine	2.1853 g
Vitamin B-12	2.0588 g
Vitamin K (phylloquinone)	11.974 g
Fatty acids, total saturated	31.818 g
Histidine	1.2791 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0057 g
Fatty acids, total monounsaturated	13.3178 g
Threonine	1.3247 g
Folate, food	74.9 g
Vitamin D (D2 + D3)	0.8438 g
Fatty acids, total polyunsaturated 24:0	0.0057 g
Cryptoxanthin, beta	175.46 g
Vitamin D3 (cholecalciferol)	0.8438 g
Vitamin E (alpha-tocopherol)	2.4029 mg
Fatty acids, total trans	0.0085 g
Magnesium, Mg	55.7925 mg
Lysine	3.1253 g
Potassium, K	717.83 mg
Cystine	0.1806 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Chicken	2 cups	0	0	0
Cheese	1.25 cups	595.6875	3.9488	48.4988
red enchilada sauce	1 can	84.9	13.7821	2.5753
pillsbury crescent dough	2 cans	0	0	0