CHICKEN ENCHILADA STUFFED CRESCENT BREAD
This 5-ingredient, enchilada-inspired dinner uses crescent dough in place of tortillas and is stuffed with tons of cheesy chicken Tex-Mex flavors - plus a little extra on top for good measure.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. Line 15x10x1-inch pan with cooking parchment paper. In medium bowl, mix 1 1/2 cups of the cheese, the chicken, 3/4 cup of the enchilada sauce and the chili powder; mix well.
- Unroll dough in pan; press to 13x8-inch rectangle. Spread chicken mixture in 3 1/2-inch wide strip lengthwise down center of dough all the way to ends.
- Make cuts 1 inch apart on each side of rectangle just to edge of filling. Alternating from side to side, fold cut strips of dough at an angle halfway across filling, slightly overlapping ends.
- Bake 23 to 25 minutes or until deep golden brown; spoon remaining enchilada sauce on top of bread, and sprinkle with remaining 1/2 cup cheese. Bake 2 to 4 minutes or until cheese is melted. Garnish with remaining ingredients.
Nutrition Facts : Calories 230, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1/2, Fiber 0 g, Protein 13 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 3 g, TransFat 0 g
ENCHILADA CRESCENT RING
Forget the tortillas--this flaky, golden ring of crescent dough is packed with a cheesy chicken enchilada filling. Easily portable, this crowd-pleaser is perfect for parties.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Stir together the chicken, enchilada sauce, pickled jalapenos, chili powder, cumin, garlic, scallion whites and 1/2 teaspoon salt in a medium bowl. Set aside.
- Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
- Spoon the chicken mixture over the short ends of the triangles closest to the ramekin. Sprinkle Mexican blend cheese on top of the chicken. Then top with the pepper Jack slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the chicken mixture).
- Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with butter and sprinkle on the scallion greens. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with salsa drizzled with thinned sour cream.
EASY CHICKEN ENCHILADA CRESCENT BAKE
Make and share this Easy Chicken Enchilada Crescent Bake recipe from Food.com.
Provided by Pillsbury
Categories Breads
Time 30m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, mix chicken and 1/2 cup of the enchilada sauce. Heat to boiling over medium-high heat, stirring occasionally.
- Separate or cut each can of dough into 4 rectangles (if using crescent rolls, press perforations to seal). Spoon chicken mixture and 1 tablespoon of the cheese onto 1 long side of each rectangle. Roll up; pinch edges to seal. Place seam side down in 13x9-inch (3-quart) glass baking dish. Pour remaining sauce over enchiladas, and sprinkle with remaining cheese.
- Bake at 375°F 15 to 20 minutes.
- Makes 8 servings.
Nutrition Facts : Calories 306.8, Fat 10.3, SaturatedFat 4.2, Cholesterol 66.2, Sodium 766.8, Carbohydrate 34.2, Fiber 2.7, Sugar 4.8, Protein 18.2
GREEN CHICKEN ENCHILADA-STUFFED BAKED POTATO
Potatoes stuffed with the flavors of chicken enchiladas without the hassle.
Provided by Soup Loving Nicole
Categories Chicken Main Dishes
Time 40m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken breast in a large saucepan and cover with 1 inch of water. Bring to a boil, reduce heat, and simmer for 15 minutes.
- Transfer chicken to a cutting board and let cool until easily handled. Shred chicken.
- Heat a large skillet over high heat. Add chicken to the skillet and sprinkle with cumin. Stir in green enchilada sauce and bring to a boil. Reduce heat and simmer until sauce is thickened, about 8 minutes.
- Place potatoes on serving plates. Cut potatoes open and divide butter between the two. Fluff with a fork. Stuff potatoes with chicken mixture and top with Cheddar cheese, olives, and sour cream.
Nutrition Facts : Calories 543.2 calories, Carbohydrate 47.4 g, Cholesterol 122.1 mg, Fat 22.2 g, Fiber 6.3 g, Protein 38.3 g, SaturatedFat 11.2 g, Sodium 537.6 mg, Sugar 2.5 g
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