Chicken Enchilada Ring
Transform your next gathering into a fiesta with this crowd-pleasing Chicken Enchilada Ring! This irresistible dish combines tender shredded chicken, zesty enchilada sauce, gooey melted cheese, and a touch of spicy green chiles, all wrapped in buttery crescent roll dough for a stunning sunburst presentation. Seasoned to perfection with cumin and chili powder, this baked delight is a flavorful twist on traditional enchiladas while offering easy, shareable portions. Ready in under an hour, this recipe pairs beautifully with sour cream and salsa for dipping, making it an ideal centerpiece for game-day celebrations, potlucks, or weeknight dinners. Don’t forget the fresh cilantro garnish for a burst of vibrant color and taste!
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Recipe Information
Ingredients
- 2 cups Shredded cooked chicken
- 0.5 cup Enchilada sauce
- 1 cup Shredded Mexican blend cheese
- 4 oz Cream cheese, softened
- 4 oz Chopped green chiles
- 1 tsp Cumin
- 1 tsp Chili powder
- 16 pieces Crescent roll dough
- 2 tbsp Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (for serving, optional)
- 0.5 cup Salsa (for serving, optional)
Instructions
Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the shredded chicken, enchilada sauce, shredded cheese, cream cheese, green chiles, cumin, and chili powder. Stir until fully mixed.
Unroll the crescent roll dough and separate it into triangles. Arrange the triangles in a large circle on the parchment-lined baking sheet, with the wide ends overlapping slightly in the center and the pointed ends facing outward, creating a sunburst shape.
Spoon the chicken mixture onto the wide ends of the crescent roll dough, forming a ring of filling around the center.
Fold the pointed ends of the crescent roll dough over the filling and tuck them underneath the wide ends, ensuring the filling is covered. Adjust the dough as needed to maintain a uniform ring shape.
Bake in the preheated oven for 20-25 minutes, or until the crescent dough is golden brown and cooked through.
Remove the enchilada ring from the oven and let it cool for a few minutes before garnishing with fresh cilantro, if desired.
Serve warm with sour cream and salsa on the side for dipping.
Nutrition Facts
Calories |
14879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 756.9 g | 970% | |
| Saturated Fat | 319.4 g | 1597% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 691 mg | 230% | |
| Sodium | 30334 mg | 1319% | |
| Total Carbohydrate | 1460.3 g | 531% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 407.5 g | ||
| Protein | 446.3 g | 893% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1211 mg | 93% | |
| Iron | 89.0 mg | 494% | |
| Potassium | 2155 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
