Enchilada Crescent Ring

Ingredients

• 210 g (1½ cups)shredded cooked chicken
• 1 can (284 g / 10 oz)mild red enchilada sauce
• 1 can (432 g / 15.25 oz)whole-kernel sweetcorn
• 1 can (425 g / 15 oz), drained and rinsedblack beans
• 170 g (1½ cups; 6 oz)shredded Mexican cheese blend
• 1 packet (28 g / 1 oz)original taco seasoning mix
• 2 cans (227 g / 8 oz each)refrigerated crescent-roll dough

Instructions

1. 1

   Heat the oven

   Set a rack in the centre of the oven and preheat it to 190°C (375°F).

2. 2

   Mix the filling

   In a large bowl, combine the chicken, enchilada sauce, sweetcorn, drained and rinsed black beans, cheese and taco seasoning. The method specifies a 1.25 oz (about 35 g) packet of seasoning, although the ingredient list gives 1 oz (28 g).

3. 3

   Build the cross

   Open one 8 oz (227 g) can of crescent-roll dough and separate it into four rectangles. On a large, ungreased baking sheet, arrange them as a cross, with the corners on one side touching and a square space left in the middle.

4. 4

   Add the X

   Separate the second can into four rectangles and arrange them in an X over the cross, leaving an open circle in the centre.

5. 5

   Shape the ring

   Spoon the filling carefully around the centre of the dough and shape it into a ring, leaving about 1.3 cm (½ inch) of dough clear in the middle.

6. 6

   Bake and serve

   Bring the overhanging dough from the outside towards the centre and over the filling. Tuck and pinch the dough underneath in the middle. Bake for about 25 minutes, until golden brown and thoroughly heated. Move the ring to a serving plate or chopping board and leave it to cool for 5 minutes before slicing.

What is an enchilada crescent ring?

Enchiladas are a Mexican dish built around tortillas filled and served with chilli sauce. This ring borrows the familiar saucy, seasoned filling but uses refrigerated crescent-roll dough instead of tortillas, making it a pastry-wrapped, shareable bake rather than a traditional enchilada.

Chicken, beans, sweetcorn and cheese make a substantial filling, while the overlapping dough gives the mixture a golden outer shell. The ring shape also makes it easy to portion at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 30g protein, 67g carbs, 24g fat.

The crescent-roll dough, sweetcorn and beans supply much of the carbohydrate, while the dough and cheese contribute most of the fat. Chicken, beans and cheese provide protein; the sauce, seasoning and canned ingredients can also make the dish quite salty. Pair a slice with a generous portion of salad or vegetables for a more balanced plate.

Choose and prepare the filling

Chicken: use cooked, shredded chicken so it can be mixed straight into the filling and warmed through as the pastry bakes.

Beans and sweetcorn: drain and rinse the black beans as directed; the sweetcorn goes in as listed. Keeping excess liquid out of the filling helps the dough stay manageable.

Seasoning: the ingredient list gives a 1 oz packet, but the method says 1.25 oz. Check the packet quantity you have and bear in mind that using more will make the filling more strongly seasoned.

Arrange the dough carefully

Cross first: divide the first can into four rectangles and arrange them so the corners meet, leaving a square opening in the centre.

X on top: the second set of rectangles overlaps the first at an angle. Leave the central opening clear, and keep enough dough extending outwards to fold over the filling later.

Keep the ring compact

Filling placement: spoon the mixture in a ring rather than piling it in the centre. Leaving about 1.3 cm (½ inch) of dough clear in the middle gives the inner edges room to be tucked under.

Sealing: fold the outer ends over the filling and tuck them beneath the middle. Pinching the joins helps the ring hold together as it bakes.

Look for a golden finish

Bake: the stated baking time is about 25 minutes at 190°C (375°F). Start checking near the end of that time, as ovens and baking sheets can affect browning.

Doneness: the dough should look golden brown, and the filling should be thoroughly heated. Rest the ring for 5 minutes after baking so it is easier to slice.

Serve it as a centrepiece

Serve the slices warm, straight from a plate or chopping board. A crisp green salad or sliced vegetables can add freshness alongside the rich pastry and cheese.

For a fuller spread, offer extra enchilada sauce for dipping. Keep accompaniments simple so the ring remains the main event.

Recipe notes & tips

• Drain and rinse the black beans well before mixing them into the filling.
• Use a large baking sheet so the dough ring has room to spread.
• Keep the dough rectangles intact when arranging the cross and X.
• Avoid overfilling the ring, which can make the dough harder to fold and seal.
• Let the baked ring rest for 5 minutes before cutting so the filling settles.

Variations

• Add chilli: stir chopped fresh chilli into the filling for extra heat.
• Use turkey: swap the cooked chicken for an equal amount of shredded cooked turkey.
• Change the cheese: use another readily melting shredded cheese blend.
• Add peppers: mix in finely diced peppers for extra colour and crunch.
• Serve with salsa: offer salsa at the table for a fresh, tangy accompaniment.

Common mistakes to avoid

• Wet filling: drain the beans thoroughly and avoid adding extra liquid so the pastry is easier to fold.
• Crowded centre: leave the specified opening clear so the inner dough can be tucked underneath.
• Uneven dough layout: arrange the first four rectangles as a cross before laying the other four over them as an X.
• Loose seams: pinch and tuck the dough underneath to help keep the ring together.
• Cutting too soon: wait 5 minutes after baking so the filling is less likely to spill out.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat portions in an oven until hot throughout; the pastry may soften if reheated in a microwave.

Frequently asked questions