Real Recipes From Real Home Cooks ®

chicken enchilada ring

★★★★★ 17
a recipe by
Mary Lou Ivy
Dallas, TX

This is always requested at my office when we do lunch. You can adjust the heat to your taste. My Texas family likes it hot!

Blue Ribbon Recipe

Not only is this chicken enchilada ring delicious, but it's truly creative. Pair it with a salad for a filling dinner. Or, slice and serve as finger food for your next party. Shredded rotisserie chicken will help you save prep time. Top with salsa and a dollop of sour cream. This will be a real winner with family and friends.

— The Test Kitchen @kitchencrew
★★★★★ 17
serves 8 - 10
prep time 20 Min
cook time 25 Min
method Bake

Ingredients For chicken enchilada ring

  • 2 c
    cooked chicken
  • 1/4 c
    chopped black olives
  • 1 c
    shredded cheddar cheese
  • 1 can
    chopped chiles, undrained (4 oz)
  • 1/2 c
    Miracle Whip dressing
  • 1 pkg
    taco seasoning mix
  • 2 pkg
    crescent rolls
  • 1 sm
    chopped tomato
  • 1
    lime (juice)
  • 2/3 c
    finely crushed tortilla chips
  • salsa and sour cream

How To Make chicken enchilada ring

  • Chicken, olives, cheese, chiles, Miracle Whip, taco mix, tomato, lime juice, and crushed chips in a bowl.
    Chop chicken. Add olives, cheese, chiles, Miracle Whip, and taco mix. Seed and chop 1 tomato and add 2 tablespoons lime juice; add to chicken mixture. Reserve 2 tablespoons of crushed chips and add the remaining chips to the mixture.
  • Crescent dough triangles arranged in a circle.
    Unroll the crescent dough and separate the triangles. Arrange on a round baking stone or cookie sheet making a circle with wide ends overlapping in the center and pointing toward the outside. There should be a 5-inch diameter opening in the center.
  • Chicken mixture spread onto the crescent dough.
    Spread the chicken mixture evenly onto the widest end of each triangle.
  • Triangles rolled over the chicken and crushed tortilla chips sprinkled on top.
    Bring points of triangles up and over filling and tuck under wide ends of dough at the center of the ring. (Hang in there....almost finished!) Sprinkle with the 2 tablespoons of crushed chips.
  • Baking the Chicken Enchilada Ring.
    Bake at 375 F for 20-25 minutes.
  • Slice of Chicken Enchilada Ring on a plate.
    Garnish with tomato and serve with salsa and sour cream. Tip: I used fully cooked chicken breast fajita strips to save time.