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Chicken Enchilada Crescent Braid

This Chicken Enchilada Crescent Braid makes for a delicious and fancy quick meal! Plus it's way easier to pull together than it looks!
Calories: 246kcal
Author: Lisa Longley



  • Preheat your oven to 375 degrees.
  • In a large bowl, mix together the cream cheese and enchilada sauce until fully blended. Then add in the shredded chicken, green chiles, frozen, corn, chili powder, salt, and cumin.
  • Spread the crescent roll dough out on a silicon mat or parchment paper and place that on a baking pan. Leaving three inches in the middle, make cuts down the side of the dough an inch apart on both sides.
  • Spread the chicken mixture down the middle of the dough. Take a strip of dough from one side and fold it over the middle mixture. Then take a strip from the other side and fold it over the middle. Continue down the dough, alternating sides until it is completely folded over.
  • Pinch the ends of the dough to keep the filling inside while it bakes.
  • Bake for 20 to 25 minutes so that the top is nice and golden brown.
  • Let stand about 10 minutes before cutting in to it.


Serving: 1slice | Calories: 246kcal | Carbohydrates: 22g | Protein: 13g | Fat: 12g | Saturated Fat: 5g | Monounsaturated Fat: 2g | Cholesterol: 44mg | Sodium: 619mg | Potassium: 343mg | Fiber: 1g | Sugar: 5g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 7mg