I first had an enchilada ring at my friend Angie’s house. It was so delicious! I absolutely love crescent rolls so this was right up my alley. I had sort of forgotten about it until visiting my parents, my mom said she wanted to try making one. Then she clarified that she wanted ME to try making one while she played with my super-cute baby girl! No problem!
This was pretty easy to make and it really makes a nice presentation. You’ll have to forgive my picture, the lighting wasn’t good. I’ll have to make another one soon. A note about reheating: If you have some left, don’t reheat in the microwave. The bread just gets too soft and soggy, reheat in the oven.I think black beans (drained and rinsed well) would be a great addition.
Chicken Enchilada Ring
Recipe from: Pampered Chef
2 cups cooked chicken, cut into pieces
1 cup sour cream
1/2 cup mayo
1 cup salsa
1 small can chopped green chilis, undrained
1/4 cup chopped black olives
2 cans Pillsbury crescent rolls
2 tbsp taco seasoning
2 Roma tomatoes, diced
1 cup shredded Monterey Jack/Cheddar cheese blend
2 cloves garlic, minced
2/3 cup crushed corn or tortilla chips, divided
Preheat oven to 375.
Put chicken in a food processor and chop until fine (but not pureed). Put in a large bowl. Add the chopped olives, green chilis, mayo, seasoning and garlic. Slice lime in half and squeeze the juice of half the lime into the mixture, reserve the remaining half for garnish. Add the chopped tomato and all but 3 tbsp of the crushed chops to the mixture and mix well.
On a large board, sprinkle the 3 tbsp chips. Unroll the cans of rolls and press them down onto the chips, then separate into triangles. Arrange the triangles in a circle with the wide ends overlapping and the long piece pointing outwards. Scoop the chicken mixture onto the dough, then pull the points over, tucking under in the center. They won’t cover the whole thing, you’ll see some chicken mixture. Bake 20-25 minutes until golden. Serve wedges with salsa, sour cream and guacamole.