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.
Nutrition & Diet Analysis (per serving)
463
kcal
23% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).