Chicken Enchilada Ring
This flavorful chicken enchilada ring combines tender chicken, cheesy goodness, and zesty green chilies in a crispy crescent roll crust, perfect for a satisfying family meal or gathering.
Ingredients
Instructions
- Preheat oven to 375°F.
- Chop the canned chicken and olives.
- In a bowl, add chopped chicken, olives, shredded cheese, chopped green chilies, mayonnaise, and taco seasoning. Mix well.
- Seed and chop one tomato. Slice lime in half.
- Juice half the lime to measure 1 teaspoon; reserve the remaining lime half for garnish.
- Add chopped tomato and lime juice to the chicken mixture.
- Keep 2 tablespoons of crushed tortilla chips aside and add the remaining chips to the chicken mixture. Mix thoroughly.
- Sprinkle the reserved chips on a large round baking stone or baking sheet.
- Arrange the crescent roll triangles in a circle with wide ends overlapping in the center and points facing outward.
- Scoop the chicken mixture onto the widest end of each triangle.
- Fold the points of the triangles up over the filling and tuck under the wide end, leaving some filling visible.
- Bake for 20 to 25 minutes or until golden brown.
Tips & Substitutions
For extra flavor, consider using rotisserie chicken instead of canned chicken. You can substitute Greek yogurt for mayonnaise for a lighter option. If you prefer a spicier kick, add diced jalapeños or use spicy taco seasoning. For a variation, try adding black beans or corn to the chicken mixture. This dish is perfect for entertaining and is reminiscent of other Mexican recipes.
Serving Suggestions
Serve the Chicken Enchilada Ring with a side of Mexican rice or a fresh salad for a complete meal. Top it with sour cream, guacamole, or fresh salsa for added flavor. This dish also pairs beautifully with Chicken Mole or Southwest Casserole for a hearty feast. Garnish with lime wedges and chopped cilantro for extra freshness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the enchilada ring in the oven at 350°F for about 10-15 minutes, or until warmed through. You can also microwave individual portions for quicker reheating, though the oven method will keep the crust crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Enchilada Ring contains roughly 234 calories, with 7g protein, 39g carbohydrates, and 4g fat. It is a good source of protein (15% of the Daily Value), dietary fiber (13% of the Daily Value), and iron (11% of the Daily Value). Note that it is relatively high in sodium, at 1826mg per serving (79% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make the Chicken Enchilada Ring ahead of time?
Yes, you can prepare the chicken mixture and assemble the ring a few hours in advance. Cover it tightly with plastic wrap and refrigerate until ready to bake. Just be sure to add a few extra minutes to the baking time if it's coming straight from the fridge.
What can I use instead of crescent rolls?
If you can't find crescent rolls, you can use puff pastry or homemade dough as a substitute. Puff pastry will create a flaky texture, while homemade dough can be tailored to your taste. Both alternatives will still deliver a delicious result!
Can I freeze the Chicken Enchilada Ring?
Yes, you can freeze the assembled but unbaked Chicken Enchilada Ring. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to bake, simply remove from the freezer and bake from frozen, adjusting the time to about 35-40 minutes.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).