Best Enchilada Crescent Ring Recipes

ENCHILADA CRESCENT RING

Steps:

• Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.
• Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
• Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).
• Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.

ENCHILADA CRESCENT RING

Steps:

• Place oven rack in center position. Heat oven to 375°F.
• In large bowl, mix 1 1/2 cups shredded cooked chicken, 1 can (10 oz) Old El Paso enchilada sauce, 1 can (15.25 oz) Green Giant™ whole kernel sweet corn, 1 can (15 oz) black beans, drained, rinsed, 1 1/2 cups shredded Mexican cheese blend (6 oz) and 1 package (1.25 oz) Old El Paso™ taco seasoning mix.
• Open 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls; separate into 4 rectangles. On ungreased large cookie sheet, arrange rectangles perpendicular to each other to form a cross. Corners of one side should touch while leaving a square space in the center.
• Separate dough from a second can into 4 more rectangles. Arrange rectangles into an "X" that overlaps the cross, leaving an open circle in the center.
• Carefully spoon filling mixture around center of dough; shape into a ring, leaving about 1/2 inch of dough in the center.
• Pull overhanging dough from outer edge toward center and over filling. Tuck and pinch dough under middle. Bake about 25 minutes or until golden brown and thoroughly heated. Remove from cookie sheet to serving plate or cutting board. Cool 5 minutes before slicing.
• Place oven rack in center position. Heat oven to 375°F.
• In large bowl, mix 1 1/2 cups shredded cooked chicken, 1 can (10 oz) Old El Paso enchilada sauce, 1 can (15.25 oz) Green Giant™ whole kernel sweet corn, 1 can (15 oz) black beans, drained, rinsed, 1 1/2 cups shredded Mexican cheese blend (6 oz) and 1 package (1.25 oz) Old El Paso™ taco seasoning mix.
• Open 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls; separate into 4 rectangles. On ungreased large cookie sheet, arrange rectangles perpendicular to each other to form a cross. Corners of one side should touch while leaving a square space in the center.
• Separate dough from a second can into 4 more rectangles. Arrange rectangles into an “X” that overlaps the cross, leaving an open circle in the center.
• Carefully spoon filling mixture around center of dough; shape into a ring, leaving about 1/2 inch of dough in the center.
• Pull overhanging dough from outer edge toward center and over filling. Tuck and pinch dough under middle. Bake about 25 minutes or until golden brown and thoroughly heated. Remove from cookie sheet to serving plate or cutting board. Cool 5 minutes before slicing.