Beef Enchilada Crescents

The entire family will go crazy for these beefy, cheesy crescent enchiladas. By Pillsbury Kitchens
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25 Minutes Prep
55 Minutes Total
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4 Servings


Ingredient List
  • Small check mark in a circle icon 1/2 lb lean (at least 80%) ground beef
  • Small check mark in a circle icon 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • Small check mark in a circle icon 1 can (10 oz) Old El Paso™ red enchilada sauce
  • Small check mark in a circle icon 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
  • Small check mark in a circle icon 2 cups shredded Colby-Monterey jack cheese blend (8 oz)
  • Small check mark in a circle icon 1/2 cup diced tomato
  • Small check mark in a circle icon 1/2 cup diced avocado
Preparation
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  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.
  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.
  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.
  5. Pour remaining half of enchilada sauce over filled crescents. Top each with 1/4 cup cheese.
  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!