Chicken Enchilada Ring (by Susan Boyd)


  • 2 cups coarsley chopped chicken (have chicken boiled, it takes 3-4 breast)
  • 2 ounces Boscoli Jalapeno Olive Salad (drained and chopped)
  • 2 cups Shredded cheddar & monterrey jack cheese blend
  • 1 can rotel tomatoes (drained)
  • ½ cup mayo
  • ½ tsp. lime
  • 2 garlic cloves
  • 2 packages (8 ounce each) Refrigerated Crescent Rolls
  • 1 green Bell pepper (optional)
  • Sour cream picante


Preheat oven to 375. Fold chopped chicken and chopped olives together in a medium bowl. Add cheese, rotel, lime, mayo, and garlic. Lay out crescent rolls onto to large round stone or pizza pan to make a ring. Place chicken filling on the crescent rolls in a wreath form. Close up ring by pulling edges over the chicken mixture. Seal edges together by pressing with fingers. Bake for 20-25 minutes. While baking hollow out the green bell pepper. Spoon in sour cream and place in center of ring to serve. Can be served with picante on the side as well.

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