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Enchilada Crescent Ring

This kid-friendly and fun-to-eat version of enchiladas will be a new family favorite.
Prep 10 Minutes
Total Time 35 Minutes
Servings 6

Ingredient List

  • 1 1/2 cups shredded cooked chicken
  • 1 can (10 oz) Old El Paso™ Mild Red 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 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 2 cans (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count)
Recipe Continues Below


  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.


  • 1 Serving Calories 600 (Calories from Fat 260);  Total Fat 28g (Saturated Fat 12g ,Trans Fat 0g);  Cholesterol 55mg;  Sodium 1470mg;  Potassium 370mg;  Total Carbohydrate 60g (Dietary Fiber 6g ,Sugars 11g);  Protein 26g
  • % Daily Value: Vitamin A 10%;  Vitamin C 0%;  Calcium 25%;  Iron 20%
  • Exchanges: 2 Starch;  2 Other Carbohydrate;  1/2 Vegetable;  2 Very Lean Meat;  1/2 High-Fat Meat;  4 1/2 Fat
  • Carbohydrate Choice: 4
*Percent Daily Values are based on a 2,000 calorie diet

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