Beef Enchilada Crescents
Prep 25 Minutes
Total 55 Minutes
- 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) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
- 2 cups shredded Colby-Monterey jack cheese blend (8 oz)
- 1/2 cup diced tomato
- 1/2 cup diced avocado
Recipe Continues Below
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 10-inch nonstick skillet, cook beef and chiles over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.
- Stir in half of the enchilada sauce; cook 5 minutes or until thoroughly heated. Remove from heat; let stand 5 minutes to cool slightly.
- 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.
- Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
- Bake 25 minutes or until golden brown. Cool 5 minutes. Top each serving with diced tomato and avocado.
- Feel free to use chicken instead of beef for chicken enchiladas.
- Try Old El Paso™ green enchilada sauce instead of the red!
- 1 Serving Calories 580 (Calories from Fat 330); Total Fat 37g (Saturated Fat 18g ,Trans Fat 1/2g); Cholesterol 85mg; Sodium 1240mg; Potassium 310mg; Total Carbohydrate 34g (Dietary Fiber 1g ,Sugars 9g); Protein 28g
- % Daily Value: Vitamin A 20%; Vitamin C 10%; Calcium 40%; Iron 15%
- Exchanges: 2 Starch; 1/2 Other Carbohydrate; 2 High-Fat Meat; 3 Fat
- Carbohydrate Choice: 2
*Percent Daily Values are based on a 2,000 calorie diet