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Easy + Cheesy Enchilada Crescent Ring

Enchilada Crescent Ring
No fuss, no stress is our favorite kind of dinner. Delicious, kid-friendly and pretty too? Now you’re talking.

If you need an easy dinner idea that is prepped in less than 10 minutes, look no further! This dish takes advantage of leftover or rotisserie chicken and, of course, crescents!

The filling for this crescent ring dinner includes 6 simple ingredients you probably already have in your pantry. Spice it up with an additional can of green chilies or leave them out to keep it kid-friendly. My kids love anything with crescent dough, but this cheesy enchilada crescent ring is at the top of the list!

Enchilada Crescent Ring

Here’s how you do it. Combine the filling ingredients in a mixing bowl and set aside: 1 1/2 cups shredded cooked chicken, 1 can Old El Paso enchilada sauce, 1 can whole kernel sweet corn, 1 can black beans (drained and rinsed), 1 1/2 cups shredded Mexican cheese blend , and 1 package taco seasoning mix.

Pop open one package of crescent dough, separate into four rectangles and arrange them on a baking sheet perpendicular from each other to form a cross. The corners should touch each other while leaving a square space in the center.

Rectangles of crescent dough, arranged as a cross on a baking sheet

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.

Rectangles of crescent dough arranged  on a baking sheet

Carefully spoon the filling mixture around the center of the crescent dough and shape into a ring, leaving about 1/2-inch of dough in the center.

Rectangles of crescent dough topped with enchilada mix on a baking sheet

Pull the overhanging dough over the filling and towards the center. Tuck and pinch under the middle.

Fold over crescent dough around the enchilada filling

Bake until golden and cooked through. Let rest for about 10 minutes before slicing and serving.

Enchilada Crescent Ring


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