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An overhead picture of the finished Crescent Roll Wreath.
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5 from 4 votes

Chicken Enchilada Crescent Wreath

This easy Crescent Roll Wreath is filled with a chicken enchilada filling. It can be served with salsa, sour cream, or guacamole.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, main dish
Cuisine: American
Keyword: chicken, crescent roll
Servings: 6 people
Calories: 529kcal
Author: An Easy Budget Recipes Original!
Cost: $8.17

Equipment

  • Measuring cups and spoons
  • mixing bowls
  • baking sheet
  • pastry brush
  • cutting board
  • chef's knife

Ingredients

DOUGH:

  • 2 (8-ounce) tubes refrigerated crescent roll dough

FILLING:

  • 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

TOPPING:

  • 2 Tablespoons butter melted

FOR SERVING:

  • ¼ cup sour cream
  • 1 ½ Tablespoon milk
  • 2 Tablespoons minced cilantro
  • ½ cup salsa
US Customary - Metric

Instructions

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.

ASSEMBLE:

  • 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.

BAKE:

  • 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.

SERVE:

  • 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.

Notes

  • 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.

Nutrition

Serving: 1slice | Calories: 529kcal | Carbohydrates: 39g | Protein: 26g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 1395mg | Potassium: 312mg | Fiber: 2g | Sugar: 11g | Vitamin A: 720IU | Vitamin C: 9mg | Calcium: 365mg | Iron: 3mg