Chicken Enchilada Ring

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 419.4
  • Total Fat: 25.4 g
  • Cholesterol: 45.7 mg
  • Sodium: 757.5 mg
  • Total Carbs: 34.4 g
  • Dietary Fiber: 1.2 g
  • Protein: 17.0 g

View full nutritional breakdown of Chicken Enchilada Ring calories by ingredient
Submitted by:


(this is a modification of a Pampered Chef recipe) (this is a modification of a Pampered Chef recipe)
Number of Servings: 8


    2 cups shredded chicken breast (cooked)
    1 cup Tex Mex Cheese blend (Mozzarella-Cheddar-Monterey Jack with Jalapeno Peppers)
    1 can (4 oz) chopped green chiles
    1/2 cup mayonnaise
    1 tbsp enchilada seasoning mix
    1 plum tomato
    1 tsp lime juice
    2/3 cup finely crushed tortilla chips (I used baked chips)
    2 pkgs refrigerated crescent rolls (I used reduced fat)
    1 cup salsa
    1 cup sour cream (I used reduced fat)


- Preheat oven to 375 degrees.
- Shred chicken (or can chop using food chopper); place in bowl.
- Add cheese, green chiles, mayo & seasoning mix.
- Seed & chop tomato. Add tomato & lime juice to mixture.
- Set 2 tbps crushed chips aside; add remaining chips to chicken mixture & mix well.
- Sprinkle reserved crushed chips onto round pizza pan.
- Unroll crescent dough & place dough, sticky side down, onto crushed chips; press down lightly to chips adhere to dough. Arrange triangles in a circle w/ wide ends overlapping in the center & points toward outside. (there should be a 5-inch diameter opening in the center)
- Scoop chicken mixture evenly onto widest end of each triangle.
- Bring points of triangles up over filling & tuck under wide ends of dough at center of ring. (filling will not be completely covered)
- Bake 20-25 mins or until golden brown.
- Serve w/ salsa & sour cream.

Serving Size: Makes 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user NASCAR_CHICK.

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