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7Ingredients
55Minutes
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Description
Blogger Holly Lofthouse of LifeintheLofthouse shares beefy, cheesy crescent enchiladas the family will love.
Ingredients
US|METRIC
4 SERVINGS
- 1/2 lb. ground beef (lean, at least 80%)
- 4.5 oz. Old El Paso chopped green chiles
- 10 oz. red enchilada sauce (Old El Paso™)
- 8 oz. Pillsbury™ Refrigerated Crescent Dinner Rolls
- 2 cups Monterey Jack cheese (shredded Colby-, blend, 8 oz)
- 1/2 cup diced tomato
- 1/2 cup avocado (diced)
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Reviews(3)
Beth LaBrasca 4 years ago
The flavor was good. However, the crescent rolls were soggy and not completely done.
Presswood 4 years ago
I think the recipe calls for too much enchilada sauce in the pan. It is already hard enough to roll the crescents, so I added a little shredded cheese to make the meat stick a little. Also, it came out a little soggy, so the recipe should be changed to let the stuffed crescents cook a little and then add the enchilada sauce and cheese later.