Chicken Taco Grande

Cluck, cluck! Chicken makes a grand entrance wrapped in crescents!

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18 reviews.
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  • prep time 25 min
  • total time 60 min
  • ingredients 13
  • servings 8
 

Ingredients

Taco Ring

1
tablespoon oil
1 1/4
lb boneless skinless chicken breast halves, cut into 1/4 to 1/2-inch pieces
2
cups Green Giant™ Steamers™ Niblets® frozen corn, thawed
1/2
cup chopped green bell pepper
1/3
cup water
1
pkg (1 oz) Old El Paso™ taco seasoning mix
1
cup (4 oz) shredded Cheddar cheese
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Topping

1
cup shredded lettuce
1/2
cup chopped tomato
1/4
cup sliced ripe olives

Garnish

1/2
cup sour cream
1/2
cup Old El Paso™ Thick 'n Chunky salsa

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 14-inch pizza pan or large cookie sheet with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. Add chicken; cook 5 minutes or until no longer pink in center, stirring frequently.
  • 2 Add corn, bell pepper, water and taco seasoning mix; mix well. Heat until bubbly. Reduce heat to medium; cook 10 to 15 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese. Set aside.
  • 3 Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 5-inch round opening in center. Lightly press short sides of dough to flatten slightly.
  • 4 Spoon chicken filling onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
  • 5 Bake at 375°F. for 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, combine lettuce, tomato and olives; toss gently to mix.
  • 6 Spoon lettuce mixture into center of ring. Serve with sour cream and salsa.
  • 1 Heat oven to 375°F. Spray 14-inch pizza pan or large cookie sheet with nonstick cooking spray. Heat oil in medium skillet over medium heat until hot. Add chicken; cook 5 minutes or until no longer pink in center, stirring frequently.
  • 2 Add corn, bell pepper, water and taco seasoning mix; mix well. Heat until bubbly. Reduce heat to medium; cook 10 to 15 minutes or until liquid evaporates, stirring occasionally. Remove from heat; stir in cheese. Set aside.
  • 3 Unroll both cans of dough; separate into 16 triangles. Arrange triangles on sprayed cookie sheet with short sides of triangles toward center, overlapping into wreath shape and leaving 5-inch round opening in center. Lightly press short sides of dough to flatten slightly.
  • 4 Spoon chicken filling onto widest part of dough. Pull end points of triangles over filling and tuck under dough to form ring. (Filling will be visible.)
  • 5 Bake at 375°F. for 20 to 25 minutes or until golden brown. Meanwhile, in small bowl, combine lettuce, tomato and olives; toss gently to mix.
  • 6 Spoon lettuce mixture into center of ring. Serve with sour cream and salsa.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/8 of Recipe
Calories
460
(
Calories from Fat
220),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
10g,
10%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
65mg
65%;
Sodium
1150mg
1150%;
Total Carbohydrate
36g
36%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
25g
25%
;
% Daily Value*:
Vitamin A
15%;
Vitamin C
8%;
Calcium
10%;
Iron
15%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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