The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This easy Crescent Roll Wreath is filled with a chicken enchilada filling. It can be served with salsa, sour cream, or guacamole.
It costs approximately $8.17 to make this wreath. The recipe serves six for about $1.36 per serving.
Follow our tutorial on How to Make Canned Refried Beans Taste Like Restaurant Style and make our Spanish Rice to serve alongside this dish for a complete meal.
Crescent Roll Wreath
Our Chicken Enchilada Crescent Wreath is an impressive and creative dish that is fun and simple to make. And it is just as fun to eat!
The Enchilada Crescent Wreath is a twist on a classic favorite. Instead of tortillas, the enchilada filling is wrapped in crescent roll dough and baked in the oven. The result is delicious enchiladas in warm buttery rolls.
These are perfect as a main dish or to bring to a party as an appetizer to share. They are kid-friendly and mom-approved! You can dip them into salsa or guacamole and enjoy this easy recipe for any occasion.
Ingredients & Estimated Cost:
- 2 ½ cups shredded chicken – $2.48
- ½ cup canned black beans – $0.26
- ½ cup enchilada sauce – $0.80
- ¼ cup white onion – $0.26
- 4-ounce can of diced green chile – $0.76
- 1 teaspoon minced garlic – $0.04
- 2 Tablespoons taco seasoning – $0.16
- 1 ½ cups Mexican blend cheese – $2.16
- 2 Tablespoons butter – $0.28
- ¼ cup sour cream – $0.25
- 1 ½ Tablespoons milk – $0.02
- 2 Tablespoons cilantro – $0.10
- ½ cup salsa – $0.60
The recipe cost is calculated by the amounts needed for the recipe. Check out Budget Recipes Explained to learn more about how we price our recipes. The pricing for this recipe was updated in February 2023.
How To Make A Crescent Roll Wreath
***For complete recipe instructions, see the recipe card below.
- First, preheat the oven to 375 degrees F and line a cookie sheet with parchment paper. Spray the parchment paper with cookie spray.
- Then, unroll the crescent rolls and separate the triangles.
- Next, set a three-inch bowl in the middle of the pan and place the wide end of the dough around the bowl, spacing it as evenly as possible.
- Seal the dough around the bowl and then remove the bowl.
- Mix the chicken, black beans, enchilada sauce, onion, green chile, garlic, and taco seasoning using a medium bowl.
- Next, sprinkle some cheese around the center of the dough, followed by the chicken filling, and then top it with the remaining cheese.
- Pull the end of the dough over the chicken. Sealing the ends is unnecessary, but continue pulling the dough over the filling all the way around.
- Bake for twenty to twenty-five minutes. And cook until it has a nice golden brown.
- After removing the crescent roll wreath from the oven, Brush the dough with the melted butter and thinned sour cream.
- Finally, garnish with sour cream, cilantro, and salsa before serving.
Recipe Variations and Substitutions
- Instead of using shredded chicken, you can use two cans of canned chicken.
- You can use drained pinto beans instead of black beans.
- Instead of shredded chicken, you can use ground beef, shredded beef, or shredded pork.
SERVE: Serve with chopped cilantro, thinned sour cream, salsa, and guacamole.
STORE: Store in an airtight container in the refrigerator for up to 5 days.
FREEZE: You can freeze the Crescent Roll Wreath without the toppings. Just wrap it in two layers of plastic wrap and foil. Freeze for up to 3 months.
THAW: Thaw overnight in the refrigerator.
REHEAT: Reheat in a 350-degree F oven for about 10 minutes or until heated through.
The secret with these enchiladas is the combination of flavors from the ingredients and spices. They come together to create a delicious enchilada.
We like to use a Mexican blend for these enchiladas. The variety of cheeses in the Mexican blend is an excellent complement to the flavors in the dish.
Enchiladas are often made with a green or red sauce, a cheese sauce, or a mole sauce. For this recipe, we recommend a green or red sauce.
Get Kids Involved
Ages 2-3: Ask your child to help by sealing the dough around the bowl. They can also help sprinkle the cheese around the center of the dough.
Ages 4-5: Your child can practice their measuring skills while helping you with the recipe as they pre-measure the ingredients.
Ages 6-8: Show your child how to pull the end of the dough over the chicken mixture. They can help with this step and increase their confidence in the kitchen with some practice.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe unsupervised while you do the happy dance in the corner!
More Mexican Recipes
- Taco Bell Crunchwrap Supreme
- Dorito Taco Salad
- Shrimp Fajitas
- Spanish Rice (Mexican Rice)
- Sheet Pan Chicken Fajitas
- Walking Tacos
- Machaca Burritos
- Easy Mexican Salsa
- Easy Taco Pizza
- Mexican Chicken Rice Bowls
- Mexican Corn Salad
Chicken Enchilada Crescent Wreath
- Measuring cups and spoons
- mixing bowls
- baking sheet
- pastry brush
- cutting board
- chef's knife
- 2 (8-ounce) tubes refrigerated crescent roll dough
- 2 ½ cups shredded cooked chicken
- ½ cup canned black beans drained and rinsed
- ½ cup enchilada sauce
- ¼ cup diced white onion
- 4 ounce can diced green chile
- 1 teaspoon minced garlic
- 2 Tablespoons taco seasoning
- 1 ½ cup Mexican blend cheese
- 2 Tablespoons butter melted
- ¼ cup sour cream
- 1 ½ Tablespoon milk
- 2 Tablespoons minced cilantro
- ½ cup salsa
PREP OVEN AND PAN:
- Move oven rack to the middle position and preheat the oven to 375°F.
- Line a large round pan or cookie sheet with parchment paper and spray with cooking spray.
PREP THE CRESCENT ROLL DOUGH:
- Unroll the crescent rolls and separate the triangles.
- Place a small 3-inch bowl in the middle of the prepared pan.
- Place the wide end of the crescent dough in the middle tight around the bowl.
- Overlap the wide end of the dough around the bowl and space as evenly as possible.
- Press to seal the dough around the bowl. Remove the bowl.
MAKE THE FILLING:
- Combine chicken, black beans, enchilada sauce, onion, green chile, garlic, and taco seasoning in a medium bowl.
- Sprinkle a little of the cheese around the center of the dough.
- Spoon the chicken around the cheese, then top with the remaining cheese.
- Pull the end of the dough over the chicken. You do not need to seal the ends.
- Continue pulling the dough over all the way around.
- Place the pan in the oven and bake for 20-25 minutes. When the dough is a nice golden brown, remove it from the oven.
- Brush the dough with the melted butter.
- Thin the sour cream with milk by whisking together in a bowl.
- Drizzle the thinned sour cream over the top and sprinkle with cilantro.
- Serve with salsa.
- There is no need to tuck or seal the ends of the crescent rolls when you pull them over the filling.
- You can serve this with guacamole instead of salsa if you prefer.