Chicken Enchilada Ring Recipe

Name: Chicken Enchilada Ring
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cans (12.5 Oz. Size) All While Meat Chicken Or 2 Large Boneless, Skinless Breasts, Boiled And Shredded; 4 ounces, weight Can, Sliced Olives; 4 ounces, weight Can Diced Green Chilies; 2 cups Colby-Jack Cheese, Shredded; 1/2 cups Mayonnaise (I Only Use Best Foods); 1 Tablespoon Southwestern Seasoning (Pampered Chef); 1 Large Lime, Juiced; 1 cup Crushed Tortilla Chips (Measure After Crushing), Divided; 2 containers (8 Oz. Tubes) Crescent Rolls; Salsa, Sour Cream, Guacamole (Optional, To Serve)

Servings: persons

1
Preheat oven to 375 degrees F.
2
Drain the chicken.
3
Measure all the ingredients (except the tortilla chips and dough) and put in a medium bowl.
4
Now for the fun part.
5
Place some tortilla chips in a resealable plastic bag and roll the days aggressions out on them with a rolling pin.
6
You will need 1 cup total crushed chips.
7
Add 3/4 cup crushed chips to the mixture and reserve the rest.
8
Mix until well combined.
9
Set aside.
10
On a round baking stone or a large baking sheet lined with parchment, pour the remaining crushed chips in a circle with about a 6 opening in the center.
11
Arrange triangles of crescent dough in a circle on top of the crushed chips with wide ends of triangles overlapping in the center and points toward the outside.
12
There should be a 6 circle in the center of the baking stone.
13
Using a large scoop or spoon, fill the ring right next to the inside edge all the way around, evenly.
14
Fold all the crescent pieces up and over the filling, and tuck under the inside edge.
15
Press any remaining chips into the top of the crescents.
16
Bake for 20-25 minutes or until golden brown.
17
Great served with sour cream, salsa, and guacamole.
18
Enjoy!
19
Note: recipe may be easily halved to serve fewer people.

769

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cans (12.5 Oz. Size) All While Meat Chicken Or 2 Large Boneless, Skinless Breasts, Boiled And Shredded, 4 ounces, weight Can, Sliced Olives, 4 ounces, weight Can Diced Green Chilies, 2 cups Colby-Jack Cheese, Shredded, and more.

Yes, Chicken Enchilada Ring falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Enchilada Ring

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions