Beef Enchilada Crescents

Beef Enchilada Crescents

The entire family will go crazy for these beefy, cheesy crescent enchiladas.

By Pillsbury Kitchens

  • Total Time 55 Minutes
  • Prep Time 25 Minutes
  • Servings 4
  • Ingredients 7


  • 1/2 lb lean (at least 80%) ground beef
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 can (10 oz) Old El Paso™ red enchilada sauce
  • 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • 2 cups shredded Colby-Monterey jack cheese blend (8 oz)
  • 1/2 cup diced tomato
  • 1/2 cup diced avocado


Step 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

Step 2 In 10-inch nonstick skillet, cook beef and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.

Step 3 Stir in half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.

Step 4 Separate dough into 8 triangles. Place 2 tablespoons beef mixture on wide end of 1 triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place each filled crescent into baking dish. Repeat with remaining triangles and beef mixture.

Step 5 Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.

Step 6 Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.

Expert Tips

Feel free to use chicken instead of beef for chicken enchiladas.
Try Old El Paso™ green enchilada sauce instead of the red!