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Enchilada Crescent Ring

(6)
  5 reviews
  • 10 min prep time
  • 35 min total time
  • 7 ingredients
  • 6 servings
  • Pinterest
    481
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  • Save
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This kid-friendly and fun-to-eat version of enchiladas will be a new family favorite.

Nikki Gladd Nikki Gladd
September 20, 2016

Ingredients

1 1/2
cups shredded cooked chicken
1
can (10 oz) Old El Paso™ enchilada sauce
1
can (15.25 oz) whole kernel sweet corn
1
can (15 oz) black beans, drained, rinsed
1 1/2
cups shredded Mexican cheese blend (6 oz)
1
package (1.25 oz) Old El Paso™ taco seasoning mix
2
cans (8 oz each) Pillsbury™ refrigerated crescent dinner rolls

Steps

  • 1 Place oven rack in center position. Heat oven to 375°F.
  • 2 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) 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.
  • 3 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.
  • 4 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.
  • 5 Carefully spoon filling mixture around center of dough; shape into a ring, leaving about 1/2 inch of dough in the center.
  • 6 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.
  • 1 Place oven rack in center position. Heat oven to 375°F.
  • 2 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) 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.
  • 3 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.
  • 4 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.
  • 5 Carefully spoon filling mixture around center of dough; shape into a ring, leaving about 1/2 inch of dough in the center.
  • 6 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.

Expert Tips

It is much easier to work with chilled dough. Keep dough refrigerated until ready to open and arrange on cookie sheet.

This is super kid-friendly, so the spice level is mild. Turn up the heat by adding a can of diced green chiles to the filling.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
578.6
% Daily Value
Total Fat
27.8g
43%
Saturated Fat
11.7g
58%
Cholesterol
55.2mg
18%
Sodium
1223.8mg
51%
Total Carbohydrate
58.5g
20%
Dietary Fiber
6.5g
26%
Sugars
10.9g
Protein
26.9g
% Daily Value*:
Vitamin C
5.70%
6%
Calcium
22.30%
22%
Iron
16.60%
17%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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